Grilled Chicken Shawarma Recipe with Garlic Yogurt Sauce

Why You Will Love This Recipe

Grilled chicken shawarma brings the flavors of the Middle East to your backyard without the need for a vertical rotisserie. This version uses a spice-forward marinade, quick grilling, and a cool, creamy tzatziki to create juicy, charred chicken that shines inside warm pita with crisp vegetables. It’s simple, adaptable, and ideal for weeknight dinners or weekend grilling.

The marinade saturates the chicken with aromatic spices and a touch of yogurt and acidity, then grilling adds smoky char and a fantastic texture. Slice the rested chicken thin, pile it into pita with lettuce, tomato, and red onion, and finish with tzatziki for a balanced bite every time.

This recipe is forgiving: you can prep the marinade in minutes, marinate overnight for best flavor, and grill when you’re ready. The results are fragrant, bright, and satisfyingly bold.

Ingredients Needed

Below are the ingredients grouped for convenience. Quantities are suited to about 8 servings. Adjust spices and chili level to taste.

How To Make Grilled Chicken Shawarma

• Cover the chicken thighs with plastic wrap and pound them to an even thickness for consistent grilling.
• Combine the dry spices in a bowl and whisk until evenly blended.
• In a large bowl, add the mixed spices and the remaining marinade ingredients. Add the chicken thighs and toss to coat every surface. Cover and refrigerate overnight or for at least 4 hours to develop deep flavor.
• Preheat the grill to medium direct heat. Grill the thighs about 4 minutes per side, then continue cooking until the internal temperature reaches 175°F (79°C). A meat thermometer helps ensure perfect doneness.
• Remove the chicken from the grill and let it rest for about 5 minutes before slicing thinly.
• Serve the sliced chicken in pita with lettuce, tomatoes, red onion, and a generous spoonful of tzatziki sauce.

Tips

Marinate for flavor: Marinating overnight yields the most aromatic, tender results. If short on time, allow at least 4 hours.

Even cooking: Pound the thighs to a uniform thickness so they grill evenly without overcooking thin edges.

Check temperature: Aim for an internal temperature around 175°F for fully cooked, juicy thighs. Use an instant-read thermometer for accuracy.

Finish and slice: Rest the chicken briefly before slicing to lock in juices; slice against the grain for tender pieces.

Variations

Vegetarian option: Replace chicken with grilled portobello mushrooms or extra-firm tofu marinated in the same spices and oil.

Adjust heat: Reduce or increase chili powder and add cayenne if you want more spice.

Wrap alternatives: Try serving in naan, lavash, or over a rice bowl for a different presentation.

FAQs

Can I use chicken breast instead of thighs? Yes. Chicken breast works, but thighs typically stay juicier and have more flavor when grilled.

Can I make the marinade ahead of time? Absolutely. You can prepare the marinade in advance and store it in the refrigerator until you’re ready to combine it with the chicken.

Can I grill the chicken indoors? Yes. If you don’t have an outdoor grill, a grill pan or baking in the oven are good alternatives.

Grilled Chicken Shawarma Recipe

Servings: 8 | Prep: 5 minutes | Cook: 15 minutes | Marinade: 12 hours | Calories: 704 kcal

Ingredients

Main Ingredients

• 3 lb chicken thighs, pounded even
• 8 pita bread
• lettuce
• tomatoes
• red onion

Shawarma Marinade

• 1/2 cup yogurt
• 5 cloves garlic, minced
• 1 tbsp coriander
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 2 tsp dry mustard
• 2 tsp kosher salt
• 2 tsp black pepper
• 1 tsp cardamom
• 1 tbsp white vinegar
• 2 tbsp lemon juice, freshly squeezed
• 1/4 cup olive oil

Sauce

• 2 cups tzatziki sauce (homemade or store-bought)

Instructions

1. Cover chicken thighs with plastic wrap and pound to an even thickness.
2. Whisk together all dry spices in a bowl until well combined.
3. In a large bowl, add the spices, yogurt, garlic, vinegar, lemon juice, and olive oil. Toss the chicken in the marinade until well coated.
4. Cover and refrigerate overnight (or at least 4 hours).
5. Preheat a grill to medium direct heat. Grill the thighs about 4 minutes per side until charred in spots and cooked through to 175°F.
6. Remove from the grill and let rest 5 minutes, then slice thinly.
7. Assemble in pita with lettuce, tomatoes, red onion, and tzatziki. Serve warm.

Notes

Leftovers: Let the chicken cool, then store in an airtight container in the refrigerator for 3–4 days. Freeze for 2–3 months in a freezer-safe container and thaw overnight before reheating.

Nutrition (per serving)

Approximate values: 704 kcal, 40 g carbohydrates, 37 g protein, 44 g fat, 11 g saturated fat, 3 g fiber, 3 g sugar, 1,332 mg sodium.

Other Delicious Grilled Recipes

If you enjoy this grilled chicken shawarma, try exploring other grilled chicken dishes and kebabs to expand your backyard menu—simple marinades and high heat produce big flavor.