Let me tell you something about chicken shawarma. For years, I thought you needed a vertical spit and a restaurant license to pull it off. Then I realized nah. You just need a grill, a good marinade, and a little patience.
This Grilled Chicken Shawarma is my summer go-to. We're talking juicy boneless chicken thighs marinated in a Greek yogurt bomb of spices coriander, cumin, cardamom, chili, onion powder, smoked paprika. Then grilled until charred and tender. And the sauce? A creamy, herby yogurt situation with cilantro, dill, and garlic that you'll want to put on everything.
It's gluten free. It's low carb. It's high protein. And it makes enough for 6 people, which means leftovers for days.
I marinate this overnight whenever I can. The yogurt tenderizes the chicken like magic. Then 20 minutes on the grill and you're eating something that tastes like it came from a street cart in Beirut. Except you're in your backyard. In sweatpants. Winning.
Let's fire up that grill.
Try my Beef Shawarma Wraps recipe.
1| Tastes like restaurant shawarma. No spit required. Just a grill and a killer spice blend.
2| Super juicy chicken thighs. Dark meat stays moist. No dry chicken here.
3| Creamy yogurt sauce is life. Cilantro, dill, garlic. Fresh, tangy, perfect.
4| Meal prep beast. Make a double batch. Eat all week.
5| Gluten free + low carb + high protein. Fits almost any eating style.
6| Leftovers are incredible. Cold or reheated. I'll fight you over the last piece.
Try my Easy Ground Beef Casserole recipe.
You'll need a grill (gas or charcoal - both work), a meat tenderizer (or a rolling pin), a large bowl or sealable plastic bag, and a small bowl for the sauce. A cutting board and a sharp knife for slicing.
Ingredients (Serves 6):
For the marinated chicken:
For the sauce:
Try my Chickpea Avocado Veggie Wraps recipe.
Prep Time: 15 mins | Cook Time: 20 mins | Marination: 3-5 hours or overnight | Serves: 6
Alright, let's make some magic. Start this the night before if you can. Your taste buds will thank me.
1| First, grab your chicken thighs. Place them on a cutting board. Cover with plastic wrap (this stops raw chicken from splattering everywhere - trust me). Then gently tenderize them with a meat tenderizer. You're not trying to destroy them. Just flatten them a bit so they cook evenly and soak up more marinade.
2| Now for the marinade. In a large bowl or a sealable plastic bag, combine the chicken thighs with all the marinade ingredients - Greek yogurt, minced garlic, coriander, cumin, cardamom, chili powder, onion powder, smoked paprika, salt, pepper, white vinegar, lemon juice, and olive oil.
3| Get your hands in there. Mix everything really well. Make sure every single thigh is coated. This is not a gentle toss situation. Get dirty.
4| Cover the bowl or seal the bag. Stick it in the fridge for at least 3-5 hours. Overnight is better. 24 hours is even better. The yogurt tenderizes the meat while the spices do their thing.
5| When you're ready to cook, preheat your grill to medium-high heat. Take the chicken out of the fridge about 20 minutes before grilling so it comes to room temp.
6| Grill the chicken thighs for about 8-10 minutes on each side. You're looking for a nice char - not burnt, but those blackened bits are flavor gold. The chicken is done when it's cooked through (165°F internal) and feels firm but still juicy.
7| While the chicken is grilling, make the sauce. In a small bowl, combine the plain yogurt, finely minced cilantro, finely minced dill, minced garlic, and a pinch of salt and pepper. Stir it up. Taste it. Add more salt if needed.
8| Once the chicken comes off the grill, let it rest for 5 minutes. I know you're hungry. Wait anyway. Then slice it into strips.
9| Serve the chicken with the creamy yogurt sauce on the side. Garnish with chopped chives. Devour.
Try my Mexican Beef and Bean Bake recipe.
1| Chicken thighs: Chicken breasts work but dry out faster. Watch them closely. Or use boneless lamb for traditional shawarma.
2| Greek yogurt (marinade): Regular yogurt, labneh, or even buttermilk. Just avoid non-fat - you want the fat for tenderness.
3| Plain yogurt (sauce): Greek yogurt works too. Or sour cream for a tangier sauce.
4| Coriander powder: Ground coriander seeds. If you don't have it, add extra cumin.
5| Cardamom powder: This is key for that shawarma flavor. Don't skip it. But if you must, add extra cinnamon and nutmeg.
6| Smoked paprika: Regular paprika works but you'll lose the smoky flavor. Add a drop of liquid smoke if you have it.
7| Fresh herbs for sauce: Parsley instead of cilantro. Or all dill. Or add mint for a twist.
Try my Chicken Katsu recipe.
1| Chicken Shawarma Bowl: Serve over rice or cauliflower rice with chopped cucumber, tomato, red onion, and the yogurt sauce.
2| Shawarma Wrap: Stuff the sliced chicken into a gluten-free or low-carb wrap with lettuce, tomato, pickles, and sauce.
3| Spicy version: Add 1 tsp cayenne pepper or a chopped habanero to the marinade. Call it danger chicken.
4| Lemon bomb: Add the zest of one lemon to the marinade and double the lemon juice. Bright and tangy.
5| Herby sauce variation: Add 1 tbsp chopped mint and 1 tsp lemon zest to the yogurt sauce. So fresh.
6| Sheet pan version: No grill? Roast on a sheet pan at 425°F for 20-25 minutes, then broil for 2-3 minutes for char.
7| Air fryer version: 400°F for 10-12 minutes, flipping halfway. Works great.
Try my Easy Cucumber Chicken Salad recipe.
1| Tenderize the chicken. Don't skip this. It breaks down the fibers and helps the marinade penetrate. Flatter chicken also cooks more evenly.
2| Marinate overnight if you can. 3 hours is the minimum. 24 hours is the sweet spot. The yogurt does real work here.
3| Don't crowd the grill. Leave space between each thigh. Crowding = steaming, not grilling. You want char.
4| Let the chicken rest. 5 minutes after grilling. The juices redistribute. Slice too soon and they all run out.
5| Make extra sauce. Trust me. You'll want it on everything - eggs, roasted veggies, sandwiches.
6| Use fresh garlic. Jarred garlic is fine in a pinch, but fresh makes a real difference here.
Try my Sheet Pan Chicken and Vegetable Bake recipe.
1| Buy chicken thighs in bulk. They're usually cheaper than breasts and taste better anyway. Freeze what you don't use.
2| Spices are an investment. Buy them from bulk bins or international grocery stores. Way cheaper than jarred spice blends.
3| Greek yogurt in large tubs. The big tub is almost always cheaper per ounce than individual cups.
4| Fresh herbs from a garden. Cilantro and dill grow like weeds. One $2 plant keeps you in fresh herbs all summer.
5| Plain yogurt for sauce. Don't buy fancy Greek yogurt for the sauce. Regular plain yogurt works fine and costs less.
6| Make your own spice blend. Combine individual spices instead of buying "shawarma seasoning" at triple the price.
Try my Chicken and Zucchini Fritters recipe.
1| Classic plate: Sliced chicken over rice pilaf with the yogurt sauce and a side of grilled veggies.
2| Low carb style: Serve over cauliflower rice or zucchini noodles. Same flavor, fewer carbs.
3| Salad topper: Throw warm sliced chicken on a bed of romaine, cucumber, tomato, red onion, and feta. Drizzle with sauce.
4| Meal prep bowls: Divide chicken, roasted veggies, and sauce into 6 containers. Lunch for the week.
5| With flatbread: If you're not low carb, serve with warm pita or naan for scooping.
6| Breakfast shawarma: Leftover chicken + fried egg + yogurt sauce. Try it. Seriously.
Try my Lemon Garlic Chicken Drumsticks recipe.
This recipe is a meal prep hero. Here's why.
Fridge: Store cooked chicken in an airtight container for up to 5 days. Keep the sauce separate - it'll last just as long.
Freezer: Chicken freezes beautifully for up to 3 months. Freeze in portions with some marinade liquid. Thaw overnight in the fridge.
Sauce storage: Yogurt sauce stays good for 5-7 days in the fridge. Don't freeze it - the texture gets weird.
Reheating chicken:
Do not reheat the sauce. Serve it cold or at room temperature. Warm yogurt sauce is not the vibe.
Try my Chicken Broccoli Alfredo recipe.
Look, I love a complicated slow-cooked project as much as the next guy. But sometimes you need dinner that feels special without taking all day. This Grilled Chicken Shawarma delivers.
The marinade does all the heavy lifting. Yogurt tenderizes. Spices flavor. The grill adds that smoky char. And that creamy, herby sauce? It's the crown jewel. Don't skip it.
Make this for a summer cookout. Make it for meal prep. Make it because you're tired of boring chicken breast. However you serve it, you're getting a high protein, low carb, gluten free meal that actually tastes like something.
Your grill is waiting.
~ Danny Davis
P.S. Double the sauce. I'm not kidding. You'll thank me when you're eating it on eggs the next morning.
I cracked the code on homemade chicken shawarma. 🍗 No spit required. Just a killer yogurt marinade, your grill, and 20 minutes. Gluten free, low carb, and that sauce? Ridiculous. 😎
