Photo: Taylor Ellingson;
This Grilled Chicken Shawarma brings bold, Middle Eastern–inspired flavor to the table with minimal effort and maximum reward. Marinated in a fragrant blend of warm spices, garlic, lemon and olive oil, the chicken grills up juicy and lightly charred, delivering layers of savory, smoky flavor in every bite. Perfect for stuffing into warm pita, topping fresh salads or serving alongside rice and sauces, this versatile recipe captures the essence of classic shawarma while keeping it approachable for home cooks who want a restaurant-quality meal straight from the grill.
Grilled Chicken Shawarma
For the Marinade
- ¼ cup olive oil
- 2 Tbsp. honey
- juice from 1 lemon
- 1 tsp. lemon zest
- 3 cloves garlic, minced
- 2 tsp. fresh ginger, grated
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. ground cinnamon
- 1 tsp. ground oregano
- 1 tsp. ground turmeric
- ½ tsp. salt
For the Chicken
- 1 ½ lbs. boneless skinless chicken thighs
- red onion, slivered (optional for garnish)
- green onion, chopped (optional for garnish)
- cilantro, chopped (optional for garnish)
In a small bowl, whisk together the marinade ingredients. Combine the marinade with the chicken thighs in a container or plastic zippered bag; marinate for at least 1 hour, up to overnight. Once marinated, preheat the grill to medium-high heat. A griddle also works well. Place the marinated chicken thighs on the preheated grill, and cook for 5 minutes. Flip; cook for another 4–6 minutes or until the internal temperature of the chicken reaches 165 F. I like to top mine with slivered red onion and chopped green onions. Cilantro is also delicious. Serve, and enjoy!
Taylor Ellingson’s blog, Greens & Chocolate, can be found at greensnchocolate.com.
