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This juicy, tender Grilled Chicken Shawarma is wonderful on its own, in wraps, sliced thin in sandwiches and it's super delicious in salads.
I know I'll be making this Grilled Chicken Shawarma on repeat this summer as it's an easy, never-fail recipe that's always super well received.
This Grilled Chicken Shawarma pairs wonderfully with our Turkish Tomato Cucumber Salad. It makes a light lean meal that's bursting with delicious flavor. We also enjoy it sliced thin and served as a wrap in Turkish Flatbread.
Travel to Turkey without ever leaving your cozy little kitchen!
If you look at the images up at the top of this post, you might think you've taken a trip to Turkey as we have a number of delicious Turkish-inspired recipes. One reader noticed this Turkish theme and wrote, inquiring if we were planning a trip to Turkey. Not right now, although Scott and I spent some time in Turkey a few years ago, on a mission trip and we fell in love with this unique and beautiful country bordered by the Mediterranean and Black Seas.
We also thoroughly enjoyed the food in Turkey, everything very fresh and full of flavor. As is the case in most foreign countries, there's a touch of exotic flavor in Turkish food since the spice combinations are different than what we're used to here in the States. That is definitely true with this Grilled Chicken Shawarma.
The flavor's in the rub!
The delicious wet spice rub includes brown sugar, coriander, cumin, kosher salt, onion powder, smoked paprika, turmeric, black pepper, chili powder and a pinch of cinnamon. There's also minced garlic, finely grated fresh ginger and a splash of olive oil. It sounds like a lot of ingredients, but you'll most likely have everything right in your spice cupboard.
What is shawarma?
Shawarma is a type of roasted meat which originated in the Middle East. It's been popular in this region of the world since the 19th century and is now enjoyed worldwide. Shawarma can be made with lamb, chicken, turkey, beef or veal and is generally prepared on a spit. Meat is stacked vertically and cut off for serving, as it cooks. My grilled chicken shawarma is a bit different (and easier). I simply grill the marinaded chicken thighs until their golden, caramelized and bursting with fabulous flavor.
Can I use chicken breasts instead of thighs for this grilled chicken shawarma?
I'm a huge fan of boneless skinless chicken breasts and used to shy away from thighs. Skinless, boneless chicken breasts come in a super tidy package. They're lean, consistent in shape and have minimal waste. Thighs not so much. There's more fat to trim away and each thigh is very irregularly shaped.
But guess what? In many recipes (like this one) chicken thighs will yield far superior results in flavor, texture, and juiciness. Why? It's mainly because chicken thigh meat doesn't dry out. The reason is that there's a higher fat content in thighs vs breasts, making it really difficult to overcook thighs. That means that they can get golden and caramelized without compromising the juiciness and tenderness of the meat.
Yes, there is a difference in calories, but not that much. Three ounces of boneless, skinless chicken breast has 140 calories vs 170 for the same amount of thigh meat. And if you're careful about trimming off excess fat before cooking, the count could be even less. Not a bad price to pay for tons of extra flavor!
The other wonderful thing about thighs is that all those irregular shaped bits and pieces get deliciously crisp and charred on the grill. Sneaking a little crisp, golden nugget (or two) is quite irresistible when Scott brings this fabulous Grilled Chicken Shawarma in from the grill.
So no, I wouldn't try to substitute chicken breasts in this recipe. You want to be able to leave the chicken on the grill long enough for it to reach a nice deep color. If you're an exclusive chicken breast lover, just give thighs a chance in this recipe. I think you just might be super pleasantly surprised like I was. Who says you can't teach an old dog new tricks!
Café Tips for making this Grilled Chicken Shawarma
- If you're in a hurry, you can marinate the chicken for less than an hour or feel free to go longer than 4 hours. I've let the meat marinate overnight and it was delicious.
- It's hard to overcook chicken thighs, but be sure not to undercook it. 165˚F is the minimum temperature, but it's fine to go a little above that. Use an instant thermometer to check the temperature. It makes all the difference in the world in avoiding over or undercooked meats.
- Sometimes I like to make a double batch of the rub so that the next time I make this Grilled Chicken Shawarma it's a breeze. Just wait to add the garlic, ginger, and oil. The rub can be stored at room temperature.
- Leftovers make wonderful sandwiches, quesadillas and/or wraps. Sometimes I serve the leftovers thinly sliced on a salad with tomatoes, cucumbers, Feta cheese and a drizzle of Zoe's Copycat Dressing.
- For a healthy, light dinner serve this Grilled Chicken Shawarma with our Turkish Tomato and Cucumber Salad - lean, light and delish!
- Although there are a lot of spices in this recipe, the chicken is not spicy when comes to heat. Just loaded with vibrant flavor!
Thought for the day:
Whom have I in heaven but you?
And there is nothing on earth that I desire besides you.
My flesh and my heart may fail,
but God is the strength of my heart and my portion forever.
Psalm 73:25&26
What we're listening to for inspiration:
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Grilled Chicken Shwarma
Ingredients
For the chicken:
- 2 pounds boneless, skinless chicken thighs
For the wet rub:
- 1 ½ tablespoons dark brown sugar
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ¼ teaspoon cinnamon
- ½ teaspoon chili powder
- 5 medium cloves finely minced fresh garlic
- 1 teaspoon finely minced fresh ginger
- 3 tablespoons extra virgin olive oil
Instructions
- Line a sheet pan with foil or plastic wrap for easy cleanup. Lay chicken out on prepared pan.
- Combine all rub ingredients in a medium-size bowl. Stir well to make a wet paste.
- With your hands, coat the chicken on all sides with the rub, cover the pan with plastic wrap and refrigerate for 1-4 hours.
- Prepare a gas or charcoal grill to medium-high heat. Oil grill grates to prevent sticking.
- Grill until all sides are golden, charred with nice grill marks. Turn every couple minutes, about 8-10 minutes per side. Internal temperature should be 165˚F.
- Enjoy with Turkish Flatbread and/or Turkish Tomato Cucumber Salad!
Notes
Nutrition
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This was the best shawarma marinade I've ever had. I've tried the NYT sheet pan one and that one doesn't compare to this one! The chicken was flavorful and juicy, even using breast meat. Everything tasted balanced yet nuanced. This will be my go-to from now on. I'm planning to use this in salad, soups, and pasta. Thank you!
Hi Sherry, Thank you for the excellent review! It's wonderful to hear how well this recipe turned out for you, and we're always honored when a reader makes a Café recipe their "Go-to"! We so appreciate you taking the time to share such encouraging comments with us - Thanks again!
I’ve been making this recipe since 2022, and everyone who has ever eaten it LOVES IT! Quick question: Can I freeze the chicken thighs already marinated to use on an as-needed basis?
Hi Ronnie, Thanks for letting us know how much you enjoy this recipe! Yes, it's safe to freeze the chicken thighs in the marinade for future use. Freezing with the marinade will keep the meat moist and allow it to finish marinating while the chicken thaws.
Nice post.
Thank you so much.
Enjoy, Navya!
I made this this weekend, and I used bone-in chicken thighs, and it was absolutely fantastic. Served it with a tomato, cucumber couscous and feta cheese combo.
Awesome! Thanks for letting us know, Susan!
Made this so many times, and the family love them.
Great! Thank you for your review, Sheila!
Thank you for the delicious recipe! I'm going to make it this weekend and serve it with the Turkish Sheppard salad !
great combination....
Enjoy, Anna!
We are trying the Shwarma soon! Looks great and we have never tried it before.
We are not following everthing in order, Pick somethibg here or there. Major storm
hit us (mountain (west coast) so getting suplies is difficult at best. But we will get there
as soon as the road clears!
Donna
Hope you enjoy it, Donna!
Just love it and I'm going to prepare it today... Thank you for this yummy recipe...❤️❤️❤️👌
So glad you enjoyed it, Monica!
My family loved this the first time I made it. The second time I cut the brown sugar in half and we all loved it even more!
That's great! Thanks, Katie 🙂
I hardly ever leave comments on recipe sites, but had to make an exception for this masterpiece. This is ridiculously good. Extremely flavorful; the marinade really sticks to the chicken through the grilling process. It immediately became a family favorite. Leftovers last about 2 hours because we're always going back to pick at them. Thank you so much for putting this out there.
Awesome! Thank you so much for letting us know, Kevin!
July 8, 2022: Still making this dish regularly and appreciate you for sharing it. Cheers to good eating!
That's great, Kelli! Thanks for letting us know!
I have been trying different shwarma mixes trying to find the right flavor and I finally found it with this recipe! I put the chicken in a baggie with the spices for several hours in the fridge, and when we cooked it up, it was soooo goooood. It was great over a romaine salad.
I'm so glad, Carrie! Thanks for letting us know!
This was the best shawarma I've made. Our family of 9 was very impressed. Thank you!!!
Awesome! Thanks for letting us know, Heidi!
This was a last minute decision after defrosting 6 lbs of boneless chicken thighs. I knew I could trust you providing a delicious recipe to help me feed my family. We were not disappointed. The flavors were spot on. Next time I plan to marinate the meat longer (I did only an hour) and make tzatziki, flatbread, and hummus to go with it. I tripled the rub and not a drop was wasted. Thank you!
Awesome! Thank you for letting us know, Linda!
Thank you for sharing this informative post. It is a popular Middle Eastern dish that is served on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese. I definitely give it a try. That is looking fantastic! I'm going to give this one a shot. I believe I've figured out what I was looking for. Thank you for bringing this article to our attention.!!!!
Enjoy!
Another fabulous recipe!! My husband and I made this for family over the weekend....they all loved the chicken!! We sliced up the chicken and put into a salad with lots of veggies, homemade hummus, and tzatziki. Such a hit! Thank you Chris 🙂
Awesome! Thanks so much for letting us know, Meghan!
I have made this twice, its super easy and so darn good, one of those dished you make for company and look like a super-star !
Yay! Thanks so much, Marg!
I didn't have ginger but it was fabulous anyway. I'll make it again with ginger added.i also didn't make the salad but will next time.
This was do good I had to stop myself from eating every piece!
Thanks so much for taking the time to leave a comment, Caro! So glad you enjoy it.
Hi Chris, I served this to dinner guests last night, along with your Focaccia bread and Turkish Cucumber and Tomato salad and also a Moroccan Carrot salad. My husband bbq’d the chicken and later commented on the awesome aroma of the chicken as it was being grilled. The meal was a huge hit, and they all had second helpings. Thanks for all of your great recipes.
That's awesome, Diane! Thanks so much for letting us know!
Hey Chris, just a question concerning the chili powder you use here. Is this the common Mexican type powder, which is a blend of chilies and other spices, or is it the PURE chili powder, which is hotter (such as cayenne or the type used in East Indian cuisine)? The recipe dish looks fab, and would probably be tasty with either, but I’m just curious.
Hi Diane, I use chili powder (I like the Mexene brand), which is ground chilis and other spices. Chile powder is pure ground chilis. I think you're right, you could use either but the pure ground chilis (chile powder) will be spicier. Hope you enjoy it!
Made this for the second time last night, and it was absolutely delicious. There is so much flavor in the rub, and a little caramelization from the brown sugar is fantastic. Paired it with a cuke/tomato/kalamata/feta/pearl couscous salad and grilled flatbread brushed with olive oil. This is one of those great recipes that will impress guests but doesn't require much effort. I love that it's so healthy too!
Awesome! Thanks so much for letting us know, Amanda!
Just made this last night and the chicken thighs were so tender and tasty. It was a quick and easy dish and making up the dry ingredients in advance it s a wonderful idea. We had jasmine rice and veggies with the dish this time but next time I will have flatbreads and a salad. The recipe is very versatile. One of our new favorites.
Thanks so much, Joann!
I have saved this recipe in my favorites folder. I LOVE it. So easy and so delicious. This week I will add your suggested sides. Thanks.
Thanks so much, Kristen!
This is my permanent once a week chicken. The whole fam devours it. Perfect recipe! I serve w/ basmati rice, Israeli salad, hummus, Lebanese puréed garlic, pita and shredded red cabbage. The best!!!
⭐️⭐️⭐️⭐️⭐️
Awesome! Thanks for letting us know, Tammy!
Hi Chris, I just made this recipe for my family this evening for dinner. My son grilled it to perfection! We really enjoy the spice combination. I served it with Tzatziki sauce and naan bread. YUM! I am fairly new to your site and just discovered it last fall. I have been enjoying cooking your recipes. Your blog is enjoyable reading and the pictures are fantastic. Thank you for your encouragement and scripture verses. Cindy
Thank you for the kind words, Cindy! I'm so glad you and your family enjoyed the chicken!
My husband and I literally just finished dinner and I have to say, this recipe is outstanding! I served it with The Frugal Gourmet's Naan recipe and Tzatziki. I left out the brown sugar and cooked it in cast iron, otherwise everything was exactly the same. Outstanding and thank you for giving us another staple in our cooking line up.
Yay! I'm so happy you both enjoyed this recipe, Kelli! Thanks so much for sharing your results!
Chicken marinading as I type. Can't wait for another flavorful dunner! Thanks Again! Cheers, Kelli
💕
While the fires here in California are preventing me from cooking our "go to" chicken dish on our Big Green Egg or La Plancha, I will be firing up the cast iron skillet indoors for tonight's Shawrma! I've made this dish at least 8 times since my original post in May and can't thank you enough. Cheers to good health and staying safe.
Oh my! I hope all stays well with you, Kelli! That's so frightening. Thanks for sharing your review again about the chicken. I'm so happy you've enjoyed it.
Hi Chris
Just wondering if I could incorporate a buttermilk marinade in the recipe as I find it makes the thighs very tender? Any thoughts?
Thanks
Kaye
Hi Kaye, you certainly could although the thighs stay pretty tender in this recipe without having to do that.
This one is a winner. I put the rub on the night before, using just spices in my cupboard, but in the morning it definitely blended to smell Indian; I'd like to get more familiar with Indian flavors so this was perfect. We tried it on both thighs and breasts, thighs were definitely the favorite. The rub browns gorgeously and the meat was moist and flavorful. We made the Turkish yogurt flatbread and a tomato cucumber salad for some version of Mediterranean Tacos, yum. I think next time we will do some Tzatziki, too.
Hi Chris
I am so pleased I found your site. Every recipe is simple and exceptional. The descriptions, notes and pictures are all very clear. I feel inspired to cook and serve it to my family and friends.
Thanks for posting such wonderful ideas.
Best regards
Parminder Kaur
So nice to meet you Parminder! It makes me happy that you have enjoyed our recipes and are using them to enjoy time with family and friends! Thanks so much for taking the time to leave a comment! Happy cooking!
Hi Chris,
I made this last night for an easy summer supper. The chicken was delicious! I roasted the thighs at 425F for about 20 min. (it was 90F+ with a storm brewing...no one was willing to man the grill!) and the meat came out tender and very flavorful. I'm sure grilling would be even better. Your Turkish Tomato and Cucumber Salad was a perfect accompaniment; light and fresh.. My guests loved it and I loved that I could prepare the chicken ahead of time and clean up long before my guests arrived. Thanks for another great recipe!
Delicious
What a delicious recipe! I keep the dry rub on hand at all times and use it directly on my chicken before cooking them! Even my 2 year old enjoys the flavors! I like my chicken sliced on a bed of rice and a squeeze of lime!
Thanks so much, LeeAnn! Love your way of serving this!
Made this last evening with chicken breasts. Pan seared them as grill was out of gas : ( Chicken was incredibly moist, so good! Adding my thanks for sharing the recipe!
Yay! So happy these turned out well with the breasts and pan-seared. Thanks for sharing your results!
This is a great recipe, and versatile too! I doubled the rub and used half for grilled chicken. The other half I used to coat sautéed mushrooms for the vegetarians in our family and both versions were really well liked. I bet it would also be great on grilled eggplant. Thanks so much for this wonderful recipe!
Thanks for sharing your results, Vivian! It sounds like a wonderful dinner!
Made this for my husband tonight and he LOVED it. He said this was great because the rub stays on as opposed to more of a liquid marinade and he was able to really enjoy all of the flavors. I love your recipes. Thank you for sharing your talent in the kitchen so that I can learn new things and bring new flavors into my home. This recipe is something I would have never tried a few years ago due to " repeating the same old boring recipes " but you have helped to broaden my horizons!
Thanks for taking the time to leave a comment, Susan. I'm so happy you enjoyed this recipe. Thanks for your kind encouragement too!
Made this tonight and we both liked it. I do have to confess that I could not do the thighs but the chicken breast turned out just fine.
That's good to know Claire, thanks for sharing your results! If you ever feel super adventurous, do try the thighs, I think you might be delightfully shocked. I was just like you but I've crossed over... 🙂
Okay, made this tonight and we both loved it!! Easy to put together and what an amazing flavour - and I had all the spices needed. I baked it in the oven (no BBQ) as you suggested and it was PERFECT. Moist and absolutely delicious. I made the Turkish salad and some rice and we were in HEAVEN. We will be making this again often and sharing this recipe with friends and family. THANKS so much for always offering dishes that I know will not fail and always delight.
Hello Chris,
I had to tell you I made your chicken shawarma recipe twice now. It is absolutely delicious; so much so that I didn't even wait for it to marinate tonight. I just spread the marinade on both sides of the chicken and then grilled it immediately. Again, wonderful! I served it with a side of Harvest Grain Blend that I picked up at Trader Joe's. It's a blend of Israeli style couscous, orzo, baby garbanzo beans and red quinoa that I cook in chicken broth, so it really makes a nice accompaniment. I believe fresh pineapple would also be wonderful with this.
Well, thank you so much for sharing this recipe - it is definitely a keeper.
Thanks, for sharing your results, Carolyn! I love the meal you made with the chicken, yum!
Earlier today I was looking for the phone number of our Middle Eastern market. They're site advertised that Chicken Shawarma. Looks like I'm being nudged to try this recipe. I bet the smile of those spices was amazing.
I made this for family last week and bacause we loved it, am making it again tonight for friends! I served it with the Turkish tomato salad and the Flatbread. All was delicious!!
Thanks for the great revipe!
Libbie
So happy you enjoyed these recipes, Elizabeth. Who knows, with all this Turkish food you might find yourself speaking the language soon! 🙂
I made this chicken dish last night and it was amazing! Next time I will try it as a wrap!!
Thanks so much, Nancy! I think you'll love it served in a wrap too! Try the homemade Turkish flatbread!
Made the chicken shawarma and salad today. My husband and I loved both recipes. We recently moved from Texas to Washington and now that we are settled will try more of your recipes. Beautiful photography, great blog. Thank you 🙏🏻
How exciting about your move, Chris! Always wonderful to be near family ♥ I've never tried any kind of shawarma recipe but it certainly looks delicious the way you've prepared it!
Chris I have to say these chicken thighs looks so good. I never make chicken thighs - ever but you’ve convinced me to try them with this dish. The ingredients look fantastic. I can only imagine how the blend of flavors taste together.
Good luck with your move. How exciting to be in a new location, new kitchen and new neighborhood to explore. Best of luck to you and Scott.
I made this chicken recipe along with the Turkish cucumber salad and the flatbread. My husband loved all of them and they went together sooo well. Definitely keeper recipes. All were very easy to prepare and what a great meal to serve to guests. We eat a lot of grilled chicken but this definitely kicked it up a notch. Also the salad was so crunchy and delicious. The only change I made in all 3 recipes was to substitute cilantro for the parsley in the salad, which I would do again as we both love cilantro and it seemed to meld very well with the flavor of the vother vegetables. Thanks you for these recipes. I will definitely be making more of your recipes as these were outstanding. I also appreciate your tips on preparation like mixing the olive oil with the veggies before the lemon juice. The salad was very crunchy and delicious.
Wow, what a great and helpful review for other readers! Thanks so much, Jennifer. I love the salad with cilantro too!
Thanks Chris,..that is a seriously good marinade. We really enjoyed the chicken and will definately make it again
I like that description, Helen! Thanks so much!
Living in a small community, shawarma is not something I can just go out and get, so I love to make it at home. Can't wait to try your recipe as it looks absolutely perfect!
Congratulations on your move. I would love to move closer to my daughter and am hoping to once the grandbabies start to come.
have you ever tried it with the breast?
No, because part of the deliciousness of this chicken is the way it's grilled until it's deep golden and crisp in places. Breasts would end up drying out if you grilled them that long. You could, however, just grill them till they reach 160-165˚F. and not worry about getting them golden brown.
Oooh, such a scrumptious recipe! My parents visited Turkey years ago and I'd love to check it off my traveling bucket list one day! P. S. Congratulations on your move. So exciting. If I had grandchildren, I'd follow them, too!!! xo
We love Asheville and I bet you will too. Congratulations on the move - no fun but I'm sure you will be glad when its over. Great recipe - one of my husbands favorites!
You might have to come visit in Asheville Tricia. We could cook up a storm together 🙂
Oh, I’m so happy you will be moving west with Nick and family. We don’t regret for a minute moving near Mark, Christina and kids. Now, if we could just get Matt and Allison to move closer to Charlotte with their new son!! 😍 Looking forward to trying this recipe very soon. Sounds delicious!
Thanks Rachel, we're really looking forward to it!
Great recipe. You will be missed in the neighborhood. I think your house will sell quickly. It is beautiful. Mary from the neighborhood.
Aww... thanks so much Mary, I really appreciate your kind words 🙂
Welcome to the mountains! We Summer in Hendersonville NC, about 45 minutes south of Asheville......we adore the climate, people,and the slower pace , and Im sure you will too! By the way, im your biggest jam fan, and am scrolling thru my email as my cherry refrigerator jam cools!
Best of luck to you. Although I am not big on change some thrive on it so bravo to you. I have 2 different chicken kabob marinating in the freezer to try but next trying this Chicken Shawarma. Thighs???
This schwarma looks amazing Chris, but I'm even more excited about your move! I love that area, my Dad used to have a home in Cashiers and I know the area so well, what fun for you guys, and especially since you'll be near your son!
We're super excited, Sue! We'll really miss our friends and our church but it will e fun to see where this new adventure takes us.
Years ago someone asked me what I would do if my kids/grandkids moved away: my reply was “follow them!” So I do understand, but sure you will be missed by many (we couldn’t follow our other one because he is all over the world🤪)
Hi Chris,
Can this be baked instead of grilled? If so, what temperature would you suggest? Thank you.
Hi Judy, if I was going to make this in the oven, I'd roast them at 425 for about 20-30 minutes. I haven't tried it with this recipe but I'd start checking the internal temp after 20 minutes.
That chicken! This is totally my kind of summer dinner Chris! I can't wait to give it a try!
I love your easier version! The chicken is so perfectly grilled, Chris. All the best with the move...I am so excited for you and your family.