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 dish gives our local gyro joint a run for it’s money!
Fat Is Flavor
You could substitute boneless skinless 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.
Cook ‘Em Indoors Or Out
You could make the chicken indoors instead, using a Dutch oven or a skillet. Of course it won’t pick up that great grill flavor and aroma, but the marinade will make up for that. Just get get the Dutch oven or skillet nice and hot and add the chicken. Cook a few minutes on each side, flipping once, until you get a little color and the internal temperature reaches 175 F.
Also try my grilled meatball gyros.
Chicken Shawarma
Ingredients
For the chicken marinade
- ¼ cup extra virgin olive oil
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon ground allspice
- ½ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cinnamon
- kosher salt
- freshly ground black pepper
- 6 chicken thighs boneless skinless
For the yogurt sauce
- 1 cup Greek yogurt
- 2 limes juiced
- 1 clove garlic minced
For the pitas
- 6 pitas halved
- ¼ cup mint chopped
- ¼ cup cilantro chopped
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.
Nutrition
Nutritional values are approximate.
