Grilled Chicken Shawarma with Garlic Yogurt – an easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit.
Chicken Shawarma
Are you craving something delicious and packed with flavor? Look no further than this Grilled Chicken Shawarma recipe with garlic yogurt. This easy and healthy chicken shawarma is sure to be a hit with your tastebuds. There are many ways to serve it, and you can also use thighs like I did with this Chicken Shawarma Kebab. And you have options for how to cook them–outside on a gas grill, on a grill pan, or in the air fryer. Choose whichever is more convenient!
Why I love this Grilled Chicken Shawarma
Years ago, I went on a 10-day Mediterranean cruise. When we stopped in Greece, I bought some beautiful blue bowls that originated from Turkey. Those bowls are what initially inspired this Turkish dish. When I make this chicken
shawarma recipe, it transports me back to that unforgettable vacation.
If you make this Grilled Chicken Shawarma recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What type of food is shawarma?
Shawarma is a traditional street food in the Middle East. A large piece of meat is cooked on a rotating spit and sliced off. It can be made with chicken, beef, or lamb and is seasoned with various spices.
Chicken Shawarma Ingredients
Scroll to the bottom for the exact measurements.
- Chicken: Slice two chicken breasts lengthwise.
- Extra Virgin Olive Oil balances the acidity and improves the flavor.
- Lemon Juice gives the shawarma marinade a bright, fresh taste.
- Garlic: Mince three garlic cloves.
- Spices: I used a mix of Middle Eastern spices, including cumin, smoked paprika, turmeric, curry powder, cinnamon, red pepper flakes, salt, and black pepper.
- Garlic Yogurt Sauce is a creamy, savory sauce, perfect for dipping the chicken in. It contains Greek yogurt, lemon juice, garlic, salt, and parsley.
How to Make Chicken Shawarma
The complete instructions are in the recipe card below.
- Make the Grilled Chicken Shawarma Marinade: Mix extra virgin olive oil, lemon juice, minced garlic, cumin, smoked paprika, turmeric, curry powder, cinnamon, crushed red pepper flakes, kosher salt, and freshly ground black pepper. Marinate a pound of skinless chicken breasts (cut in half lengthwise) in the mixture for at least an hour.
- Grill: Preheat your grill or grill pan and cook the chicken until fully cooked.
- Yogurt Sauce: While the chicken is grilling, make the garlic yogurt sauce by mixing 2% Greek yogurt (I like Fage), lemon juice, finely minced garlic cloves, and kosher salt in a small bowl.
- Serve: Serve the grilled chicken over rice with the garlic yogurt sauce on top, and garnish with chopped parsley.
Variations
- Chicken: Use chicken thighs in place of chicken breast.
- No grill? Use a grill pan.
- Prefer the air fryer? Air fry the chicken at 400°F for 4 to 5 minutes on each side.
- Spice: For a spicy sauce, dip your chicken in harissa.
- Dairy-free: Try the chicken topped with tahini or baba ganoush, or swap the Greek yogurt with a dairy-free one.
What to Serve with Chicken Shawarma
There are so many ways to eat this grilled chicken shawarma recipe.
- Bowls: I made a bowl with couscous, grilled onion, and cucumber. But feel free to get creative. Rice pilaf or cauliflower rice would work as the base, and bell peppers, cherry tomatoes, kalamata olives, feta, or hummus would all be great toppings.
- Chicken Shawarma Wrap: Place the chicken in pita or naan bread and drizzle with the sauce.
- Salad: Top a Greek salad with chicken and use the yogurt sauce as the dressing.
Storage
The grilled chicken shawarma will last 4 days in an airtight container in the refrigerator. Eat it cold over a salad or microwave it until warm. You can also freeze leftover chicken for up to 3 months.
More Grilled Chicken Recipes:
- Zesty Lime Grilled Chicken with Pineapple Salsa
- Grilled Bourbon Chicken
- Houston’s Grilled Chicken Kale Salad with Peanut Vinaigrette
- Grilled Chicken with Black Bean Mango Salsa
- Grilled Chicken Tacos with Lettuce Slaw and Cotija Cheese
Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce
Ingredients
Chicken:
- 1 pound 2 boneless, skinless chicken breasts, cut in half lengthwise
- 1 tablespoons extra virgin olive oil
- Juice from 1 medium lemon
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon turmeric
- ¼ teaspoon curry powder
- 1/8 teaspoon cinnamon
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
Garlic yogurt sauce:
- 7-ounce container 2% Greek yogurt (I like Fage)
- 2 teaspoons lemon juice
- 2 garlic cloves, finely minced
- 1/8 tsp kosher salt
- Chopped parsley, for garnish
Instructions
- Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside.
- In a medium bowl, combine olive oil and lemon juice. Whisk until combined. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
- Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight.
- In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. Stir to combine and refrigerate until ready to use.
- Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve.
Air Fryer Method:
- Air fry 400F 4 to 5 minutes on each side, or until cooked through.
