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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:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
This juicy, tender Turkish-inspired grilled chicken is wonderful on its own, in wraps, sliced thin in sandwiches and it's super delicious in salads.
- 2 pounds boneless, skinless chicken thighs
- 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
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Line a sheet pan with foil or plastic wrap for easy cleanup. Lay chicken out on prepared pan.
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Combine all rub ingredients in a medium-size bowl. Stir well to make a wet paste.
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With your hands, coat the chicken on all sides with the rub, cover the pan with plastic wrap and refrigerate for 1-4 hours.
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Prepare a gas or charcoal grill to medium-high heat. Oil grill grates to prevent sticking.
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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.
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Enjoy with Turkish Flatbread and/or Turkish Tomato Cucumber Salad!
See Café Tips above for additional instructions and tips.
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Joann Grau says
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.
Chris Scheuer says
Thanks so much, Joann!
Kristen says
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.
Chris Scheuer says
Thanks so much, Kristen!
Tammy says
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!!!
⭐️⭐️⭐️⭐️⭐️
Chris Scheuer says
Awesome! Thanks for letting us know, Tammy!
Cindy Anderson says
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
Chris Scheuer says
Thank you for the kind words, Cindy! I’m so glad you and your family enjoyed the chicken!
Kelli J says
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.
Chris Scheuer says
Yay! I’m so happy you both enjoyed this recipe, Kelli! Thanks so much for sharing your results!
Kelli J says
Chicken marinading as I type. Can’t wait for another flavorful dunner! Thanks Again! Cheers, Kelli
Chris Scheuer says
💕
Kelli J says
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.
Chris Scheuer says
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.
Kaye Blewett says
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
Chris Scheuer says
Hi Kaye, you certainly could although the thighs stay pretty tender in this recipe without having to do that.
Coleen says
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.
Parminder Kaur Oberoi says
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
Chris Scheuer says
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!
Suzi says
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!
Judi Hollis says
Delicious
LeeAnn says
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!
Chris Scheuer says
Thanks so much, LeeAnn! Love your way of serving this!
Maria says
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!
Chris Scheuer says
Yay! So happy these turned out well with the breasts and pan-seared. Thanks for sharing your results!
vivian says
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!
Chris Scheuer says
Thanks for sharing your results, Vivian! It sounds like a wonderful dinner!
susan balsamo says
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!
Chris Scheuer says
Thanks for taking the time to leave a comment, Susan. I’m so happy you enjoyed this recipe. Thanks for your kind encouragement too!