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If you’re craving bold Middle Eastern flavors without the takeout price tag, this Grilled Chicken Shawarma recipe is a must try. It’s easy, delicious with restaurant-quality flavor all made in the backyard. Wrap it in a pita or serve over a bowl of rice, top it with homemade tzatziki sauce and veggies for the perfect bite. This Grilled Chicken Shawarma recipe is loaded with warm spices, tangy citrus, and rich garlic flavor, making it perfect for meal prep, quick weeknight dinners, or big family spreads.
Looking for more marinade inspiration, check out make this Pepper Beef Stir Fry for dinner. Try this greek inspired Grilled Pork Pita Wraps. Packed with freshness and savoriness that will fill the stomach and soul. For more Middle Eastern inspiration, try these aromatic Sheet Pan Beef Kebabs.
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Why make Chicken Shawarma on the Grill?
Grilling takes classic chicken shawarma to a whole new level. The heat adds that charred edge that you just can’t replicate indoors. The recipe comes together quickly unlike the slow roasting traditional method. Combined with a yogurt based marinade rich in, lemon, and spices, the grill helps crisp the outside while locking in moisture. This gives you incredibly juicy chicken with deep layers of flavor that get better as it cooks.
Plus, the recipe is extremely flexible. Use chicken thighs for maximum juiciness, or go with chicken breasts for a lighter option. Grill it hot and fast, or let it caramelize slowly over indirect heat — it’s nearly impossible to mess up.
From backyard BBQ nights to meal-prep Sundays, this dish hits every mark: easy, affordable, flavorful, and crowd-friendly.
Ingredients needed to make a Grilled Chicken Shawarma
- Chicken thighs: the best cut for shawarma are thighs that stay juicy, hold seasoning better, and crisp beautifully on the grill.
- Greek yogurt: used in the marinade that makes the chicken incredibly tender and silky, similar to the texture found in traditional shawarma shops. Also used for the homemade tzatziki sauce.
- Lemon: bright acidity tenderizes the meat and gives shawarma its iconic tang.
- Seasoning: a classic shawarma mix that includes cumin, coriander, paprika, turmeric, and a pinch of cinnamon for warmth. These spices create the signature flavor and golden color.
- Dill: a touch of herby freshness for the homemade tzatziki sauce.
- Veggies: an equal mix of tomatoes, cucumber and onion. Adds texture and freshness to the dish.
- Olive Oil: adds richness and helps carry all the spices deep into the chicken and salad.
How to make a Grilled Chicken Shawarma
Making chicken shawarma at home is easier than it sounds, especially when the grill does most of the work. Here’s a streamlined breakdown of the process:
Build the Shawarma Marinade
The key to this Grilled Chicken Shawarma recipe is the marinade itself. That’s where are the flavor comes from. This is a great step to make ahead the night before.
I used boneless chicken thighs for my protein. Slice them into strips and set aside.
In a mixing bowl, add plain greek yogurt, olive oil, lemon juice, minced garlic, tomato paste, and the pre-mixed chicken shawarma spice blend and salt. The marinade should smell warm, citrusy, and savory with a touch of sweetness.
Recipe Tip
Use full fat plain greek yogurt for maximum flavor
Chicken breasts are a great lean alternative to thighs. The rich overnight marinade will keep the meat tender.
Drop the cut up chicken into the marinade and mix it in making sure all strips are fully covered. Place it in the fridge preferable overnight, but if you are pressed for time at least for 1 hour. During this marinating process, the meat will tenderize from the yogurt and absorb all those delicious rich warm flavors from the spices.
Make a Homemade Tzatziki Sauce
A great compliment to the rich and savory chicken is this creamy and fresh homemade tzatziki sauce.
Start by shredding a cucumber. Drain the water using a paper towel.
In a mixing bowl, add the drained shredded cucumber, greek yogurt, mayo, freshly squeezed lemon juice, chopped dill, salt and pepper. Mix ingredients together and set aside.
Make a Fresh Salad
The perfect compliment to the Grilled Chicken Shawarma is a fresh salad. It adds texture and freshness to the dish.
Quarter equal parts cherub tomatoes, a cucumber and slice half a red onion. Add some olive oil, chopped parsley, salt and pepper. Mix ingredients together and set aside.
Grill the Chicken Shawarma
It’s finally time to Grill the Chicken Shawarma! I used my Weber Slate Griddle for this cook to get the edges nicely seared, but grill it up on a charcoal, gas or pellet grill. Just make sure you use a cast iron skillet to keep the sliced marinated chicken contained.
Preheat the grill to a medium 375 degrees and make sure it’s set for indirect heat.
Add some olive oil to the flat top and once heated, drop in the marinated chicken. Spread the pieces around making sure each strip has access to the heat.
Let the chicken strips build up a nice crust and flip over. Cook on the other side and flip a few more times until the internal temperature reaches 170 degrees Fahrenheit.
Remove the chicken from the grill and let it rest 5 minutes.
Serving Suggestions
Now that all the pieces of the Grilled Chicken Shawarma recipe are prepared, cooked and rested it’s time to assemble .
Now, I went with a wrap, but a bowl with white rice is also a great option.
Start by warming up the pita or naan bread. I used the hot surface of the griddle, the microwave will do the trick.
Spread a layer of the homemade tzatziki sauce, add a generous spoonful of the grilled chicken, add top if all off with the veggie salad. Close the wrap and go in for the bite.
Leftover ideas
Leftovers, no problem! This is the kind of recipe that gets can be reused in creative ways for everyone to enjoy.
- Shawarma Nachos: Pita chips, melted cheese, chicken, and a drizzle of yogurt sauce
- Shawarma Salad: Light, fresh, and perfect for lunch
- Family-Style Platter: A big spread of chicken, dips, and toppings
Final Thoughts
This Grilled Chicken Shawarma delivers everything you love about classic shawarma, smoky, juicy chicken, bold spices, and rich flavor. All without needing a vertical spit or fancy equipment. The marinade is simple, the ingredients are affordable, and the grill adds that irresistible char that makes every bite unforgettable. If you’re looking for a recipe that’s versatile, crowd-pleasing, and full of vibrant flavor, this is the weeknight winner you’ll be making again and again. Enjoy!
Frequently Asked Questions:
Yes, if you don’t have a grill or it’s too cold outside to use the grill, a hot cast iron skillet on the stove top will make a delicious grilled chicken shawarma.
There are many options of pre-mixed shawarma spice blend. But if you are trying to blend spices to make a shawarma spice, you’ll need cumin, turmeric, paprika, ground coriander, garlic powder and cayenne pepper.
Try these Bold Marinade Recipes:
Chicken & Turkey
Huli Huli Chicken Thighs
Chicken & Turkey
Peri Peri Chicken
Chicken & Turkey
Peruvian Chicken with Green Sauce
If you tried this Grilled Chicken Shawarma or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Grilled Chicken Shawarma
Ingredients
Shawarma Marinade Ingredients
- 2 lbs Chicken thighs
- 3 tbsp Olive oil
- 2 tbsp Tomato paste
- 1/3 cup Plain Greek yogurt
- 1 tbsp Minced garlic
- 2 tbsp Shawarma seasoning
- 1/2 tbsp Salt
- Juice of 1 lemon
Tzatziki Sauce Ingredients
- 1 cup Plain Greek yogurt
- 2 tbsp Mayo
- 1/2 Cucumber
- 1 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tbsp Dill
- 1/2 tsp Salt and pepper
Salad Ingredients
- 1 cup Cherry or Cherub tomatoes
- 1/2 Red onion
- 1/2 cup Cucumber
- 1/4 cup Parsley
- 1 tsp Olive oil
- 1 tsp Salt
- 1/2 tsp Pepper
- Juice of 1/2 lemon
Instructions
- Slice the chicken thighs into strips and place them in a large mixing bowl.
- Add yogurt, olive oil, lemon juice, shawarma spice blend, olive oil, tomato paste, minced garlic, salt, pepper and freshly squeezed lemon juice. Mix all the ingredients together and marinade in the fridge for 1 hour or overnight.
- To make the tzatziki sauce, in a bowl add the drained shredded cucumber, greek yogurt, mayo, freshly squeezed lemon juice, chopped dill, salt and pepper. Mix ingredients together and set aside.
- To make the veggie salad, quarter tomatoes, cucumber and slice half a red onion. Add some olive oil, parsley, freshly squeezed lemon juice, salt and pepper. Mix ingredients together and set aside.
- Preheat the grill to a medium 375 degrees and make sure it's set for indirect heat.
- Add some olive oil to the flat top and once heated, drop in the marinated chicken.
- Let the chicken strips build up a nice crust and flip over. Cook on the other side and flip a few more times until the internal temperature reaches 170 degrees Fahrenheit.
- Remove from the grill and rest for 5 minutes.
- Warm up a pita or naan bread. Spread a layer of the homemade tzatziki sauce, add a generous spoonful of the grilled chicken, add top if all off with the veggie salad. Close the wrap and go in for the bite. Enjoy!
I loved this recipe! I used Savory Spice shawarma seasoning and cooked the chicken on the blackstone which are key. I will definitely make this again.
So good! Will make again for sure!
Wow!!! This recipe was spot-on and perfectly satisfied my craving. I’ve been steadily working through Maciek’s recipes, and this one is a definite keeper. I love how Maciek’s recipes are simple, and contain regular ingredients that I can find at my local grocery any day of the week. His recipes are exactly what a wannabe grill master like myself need. Well done Maciek and Thank you!!! Next up is French Onion Pork Loin!