The Perfect Spiced Grilled Chicken Shawarma Recipe Everyone Loves

Chicken shawarma ignites a culinary adventure with its complex, vibrant flavor profile.

Marinated meat revolutionizes into a sensational dish that dances between bold spices and tender textures.

Cultural traditions blend seamlessly with home cooking techniques, creating an experience that tantalizes every sense.

Mediterranean influences shine through each carefully seasoned piece of protein, promising a meal far beyond standard dinner fare.

Intricate spice combinations elevate this classic preparation into something truly remarkable.

Home cooks can master these sophisticated flavors without intimidating techniques or complex equipment.

Your dinner table will come alive with robust, aromatic sensations that transport taste buds across continents.

Why Spiced Grilled Chicken Shawarma Is Bursting with Flavor

• Unlock Bold Flavors: The marinade transforms ordinary chicken thighs into a spectacular Middle Eastern-inspired dish bursting with aromatic spices and deep, complex taste profiles.
• Master Multiple Cooking Techniques: Whether you prefer grilling, stovetop searing, or oven baking, this versatile recipe adapts perfectly to your kitchen setup, guaranteeing delicious results every single time.
• Protein-Packed Healthy Option: With an impressive 30g of protein per serving and minimal carbohydrates, this shawarma provides a nutritious meal that supports muscle development and supports balanced eating without sacrificing incredible flavor.
• Super Quick Meal Prep: From marinating to cooking, this recipe offers flexible timing – you can prep ahead for 1-8 hours and cook within 25-35 minutes, making it an ideal weeknight dinner solution for busy households craving restaurant-quality meals at home.

Ingredients for Flavorful Spiced Grilled Chicken Shawarma

• Chicken Thighs: Tender and flavorful cut that absorbs marinade beautifully, perfect for grilling and holding spices well.

• Paprika, Cumin, Garlic Powder, Turmeric, Black Pepper: Classic Middle Eastern spice blend that creates deep, warm flavor profile for chicken.
• Salt: Essential seasoning that enhances overall taste and helps tenderize meat.

• Olive Oil: Helps distribute spices evenly and keeps chicken moist during cooking.
• Lemon Juice: Adds bright acidity and helps tenderize chicken meat.
• Yogurt: Creates creamy marinade base that helps spices stick and adds tenderness to chicken.

• Ziplock Bag: Convenient container for marinating chicken and ensuring even spice coverage.
• Parchment Paper: Prevents chicken from sticking and makes cleanup easier when baking.

How to Make Spiced Grilled Chicken Shawarma at Home

Step 1: Craft Zesty Marinade

Grab a large ziplock bag and combine marinade ingredients with chicken thighs. Seal the bag tightly to lock in all the amazing flavors.

Step 2: Let Flavors Dance

Allow chicken to marinate in the refrigerator for 1 to 8 hours. Pro tip: Overnight marinating works magic for maximum flavor absorption.

Step 3: Fire Up the Grill

Preheat your grill to medium-high heat, getting ready for some delicious cooking action.

Step 4: Grill to Perfection

Remove chicken from marinade and place on hot grill. Cook each side for 3-4 minutes until internal temperature hits 165°F (74°C).

Step 5: Stovetop Alternative

If grilling isn’t an option, use a cast iron skillet over medium heat. Cook chicken thighs for 4-6 minutes on each side until fully cooked through.

Step 6: Oven Roasting Method

• Line a sheet pan with parchment paper
• Arrange marinated chicken on the pan

Step 7: Bake Until Golden

• Thoroughly cooked
• Juicy inside
• No signs of being underdone

Tip: Use a meat thermometer to check internal temperature for perfect results.

Tips for Juicy Spiced Grilled Chicken Shawarma

• Marinate Masterfully: Let chicken sit in the marinade overnight to allow spices to deeply penetrate and tenderize the meat, creating maximum flavor complexity.
• Temperature Precision: Use a meat thermometer to check internal chicken temperature, ensuring it reaches 165°F (74°C) for safe and perfectly cooked results.
• Grill with Care: Avoid constant flipping by letting chicken develop nice char marks and caramelization, turning only once during grilling for beautiful exterior and juicy interior.
• Rest and Relax: After cooking, let chicken rest for 5-7 minutes before slicing to help juices redistribute, preventing dry meat and maintaining incredible tenderness.
• Spice Storage Secret: Keep leftover marinade ingredients in airtight containers to maintain freshness and be ready for your next shawarma adventure.

How to Store and Reheat Spiced Grilled Chicken Shawarma

• Refrigerate Leftovers: Store cooled chicken shawarma in an airtight container within 2 hours of cooking. Seal tightly and place in the refrigerator, where it will remain fresh for 3-4 days. Consume quickly to maintain optimal flavor and texture.
• Freezing Option: Wrap individual chicken portions in plastic wrap, then place inside a freezer-safe container or heavy-duty freezer bag. Frozen shawarma can last up to 2 months. Label the container with the date to track freshness.
• Reheating Technique: Warm refrigerated or thawed chicken in a skillet over medium heat for 2-3 minutes, turning occasionally to prevent drying. Alternatively, use the microwave with a damp paper towel covering the chicken, heating in 30-second intervals until thoroughly warmed to 165°F (74°C).

Perfect Sides for Spiced Grilled Chicken Shawarma

• Refresh with Crisp White Wine: Pair the spiced grilled chicken shawarma with a chilled Sauvignon Blanc or Pinot Grigio to balance the robust Middle Eastern spices and cut through the richness of the chicken.
• Cool Down with Mint Tzatziki: Serve alongside a homemade mint tzatziki sauce that provides a creamy, tangy counterpoint to the warm, spicy grilled chicken, creating a perfect flavor harmony.
• Complement with Herbed Couscous: Create a light, fluffy herbed couscous side dish with parsley, mint, and a squeeze of lemon to complement the shawarma's intense spice profile and add textural contrast.
• Pair with Refreshing Tabbouleh Salad: Prepare a zesty tabbouleh salad packed with fresh parsley, tomatoes, and a bright lemon dressing to add freshness and balance to the grilled chicken's bold flavors.

Flavorful Variations on Spiced Grilled Chicken Shawarma

• Mediterranean Lamb Shawarma: Swap chicken thighs with tender lamb, using the same spice blend for a rich, robust flavor profile that brings Middle Eastern authenticity to your meal.
• Vegetarian Cauliflower Shawarma: Replace chicken with thick cauliflower steaks, marinating them in the same spices and grilling until golden and slightly charred for a plant-based alternative.
• Spicy Moroccan Chicken Variation: Increase cayenne pepper and add harissa paste to the marinade, creating a fiery version that packs extra heat and depth of North African flavors.
• Herb-Infused Greek-Style Shawarma: Incorporate fresh oregano, mint, and lemon zest into the marinade, transforming the dish with bright, Mediterranean-inspired seasonings that elevate the chicken's taste.

Spiced Grilled Chicken Shawarma Recipe

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4.6 from 39 reviews

• Total Time: 1 hour 12 minutes
• Yield: 6 1x

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Description

Spiced Grilled Chicken Shawarma brings Middle Eastern street flavor straight to home kitchens with bold marinades and charred perfection. Fragrant spices blend seamlessly, creating a delectable meal that invites hungry diners to savor each tender, juicy bite.

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Ingredients

Scale 1x2x3x

Meat:

• 2 lbs (907 grams) boneless skinless chicken thighs

Spices and Seasonings:

• 2 teaspoons fine salt
• 2 teaspoons black pepper
• 4 teaspoons ground cumin
• 4 teaspoons ground coriander
• 2 teaspoons paprika
• 1 teaspoon turmeric
• ½ teaspoon ground cloves
• ½ teaspoon cayenne pepper (adjust to taste)

Liquid and Aromatics:

• 3 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 4 cloves garlic, minced

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Instructions

1. Combine all marinade ingredients with chicken thighs inside a large sealed ziplock bag, ensuring thorough coating of the meat.
2. Refrigerate the marinated chicken for a minimum of 1 hour and up to 8 hours, allowing flavors to deeply penetrate the meat (overnight marination yields maximum taste intensity).
3. When ready to cook, prepare your cooking surface by preheating the grill to medium-high heat (approximately 375-400°F or 190-204°C).
4. Extract chicken thighs from marinade, gently patting them dry with paper towels to promote better caramelization and prevent excessive moisture.
5. For grilling, place chicken thighs directly on the hot grates, cooking approximately 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
6. Alternative cooking methods include stovetop preparation using a cast iron skillet over medium heat, cooking each side for 5-6 minutes until perfectly done.
7. Oven-baking option requires preheating to 400°F (204°C), placing marinated chicken on a parchment-lined sheet pan, and roasting for 25-30 minutes until thoroughly cooked and slightly crispy on edges.
8. After cooking, allow chicken to rest for 5-7 minutes, enabling juices to redistribute and ensuring maximum tenderness before serving.

Notes

• Marinate chicken thighs in a ziplock bag to enhance deep, complex flavor profiles within the meat.
• Refrigerate chicken for maximum flavor absorption, preferably overnight to allow spices to penetrate thoroughly.
• Cooking methods vary depending on your kitchen equipment: grill, stovetop skillet, or oven all work perfectly.
• Grill chicken at medium-high heat, ensuring each side cooks evenly for approximately 3-4 minutes until internal temperature reaches 165°F.
• Use a meat thermometer to confirm chicken is safely cooked through without becoming dry or tough.
• Parchment paper helps prevent sticking and makes cleanup easier when baking chicken in the oven.

• Prep Time: 1 hour
• Cook Time: 12 minutes
• Category: Dinner, Lunch
• Method: Grilling
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 6
• Calories: 329 kcal
• Sugar: 0 g
• Sodium: 512 mg
• Fat: 19 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 120 mg