Chicken Shawarma

This chicken shawarma recipe from Chef Richard Blais has quickly become a favorite lunch-time dish for us. It takes absolutely no time to make and uses ingredients I often have on hand. The chicken is fantastic, thanks to a Mediterranean-inspired rub, and it’s very tender (chicken thighs are another favorite in our house). And the yogurt sauce is fantastic, cooling and slightly sour. All wrapped in a warm pita. This chicken shawarma gives our local gyro joint a run for it’s money!
Chicken ShawarmaYou could substitute boneless skinless chicken breasts when making chicken shawarma, but I guarantee that the end result won’t be as good. Thighs have more fat and more flavorful. And they’re super tender. If you do use breasts do not overcook them or they’ll quickly become tough.

Also try my grilled meatball gyros.

Chicken Shawarma

Course Main
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Author Based on a recipe from Richard Blais

Ingredients

For the chicken marinade

  • 1/4 cup extra virgin olive oil
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon allspice
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • Kosher salt and freshly ground black pepper
  • 6 boneless skinless chicken thighs

For the yogurt sauce

  • 1 cup Greek yogurt
  • Juice of 2 limes
  • 1 clove garlic minced

For the pitas

  • 6 pitas halved
  • 1/4 cup chopped mint
  • 1/4 cup chopped cilantro

Instructions

For the chicken marinade

  • In a bowl, whisk together the oil, cumin, paprika, allspice, turmeric, garlic powder and cinnamon. Season with salt and pepper to taste.
  • Add the chicken thighs, turning to coat. Set aside.
  • Fire up grill for direct and indirect cooking.
  • Shake off any excess marinade from the chicken and place the thighs onto the grill over direct heat. Note that the marinade contains oil which might cause flare-ups. If you do encounter a flare-up simply move the chicken to indirect heat until it stops.
  • Cook chicken until lightly charred and the internal temperature reaches 175 F.
  • Transfer chicken to platter. Cover and let rest 5 minutes.

For the yogurt sauce

  • Whisk together the yogurt, lime and garlic. Season with salt and pepper to taste.

For the pitas

  • Slice chicken into strips and divide between the pitas.
  • Add chopped mint and cilantro and the yogurt sauce.

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