Grilled Chicken Shawarma

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30 mins
15 mins
Grilled Chicken Shawarma

This Grilled Chicken Shawarma is bursting with flavor! Serve it up with Israeli Salad, Basmati Rice, or some Naan Bread) and a side of Tzatziki or Baba Ganoush! The perfect combination of flavors.


  • 2 lbs to 2 ¼ lb chicken thighs (boneless and skinless, or skin on- see notes)

  • 2 tablespoons ground cumin

  • 2 tablespoons ground coriander

  • 8 garlic cloves, minced

  • 2 teaspoons kosher salt

  • 6 tablespoons olive oil

  • 1/4 teaspoon cayenne pepper

  • 2 teaspoon turmeric

  • 1 teaspoon ground ginger

  • 1 teaspoon ground black pepper

  • 2 teaspoon allspice


1. Place all marinade ingredients in a bowl and mix, or pulse in a food processor to make a paste.

2. Rub chicken on all sides with the marinade and let sit 20 minutes (or up to 24-48 hours refrigerated). You can also cut chicken into 1-inch cubes and make skewers.

3. Grill chicken on a pre-heated Grill, on medium-high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side. Move to a cooler part of the grill or finish cooking chicken in a 350 F oven until cooked all the way through, about 10 minutes.  (Alternatively, you can  bake the chicken thighs in a 375 F oven for 30-40 minutes)

4. Enjoy the chicken shawarma over Israeli salad, or with rice and veggies, or with pita bread and tzatziki


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