Chicken Shawarma (Skillet or Grill)
This home-style Chicken Shawarma brings the bold, smoky flavor of the Middle East to your kitchen with just a skillet or grill. Perfectly spiced, juicy, and endlessly versatile — ideal for wraps, bowls, or platters.
Equipment
- Skillet or Grill
- Mixing Bowl or Ziplock Bag
- Tongs
Ingredients
Chicken & Marinade
- 2 lb chicken thigh fillets boneless, skinless
- 1 clove garlic minced
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 2 tsp salt
- black pepper to taste
- 2 tbsp lemon juice freshly squeezed
- 3 tbsp olive oil
Yogurt Sauce
- 1 cup Greek yogurt
- 1 clove garlic crushed
- 1 tsp ground cumin
- lemon juice to taste
- salt and pepper to taste
To Serve
- 4-5 flatbreads or pitas warmed
- sliced lettuce, tomato, and red onion
- shredded cheese or hot sauce optional
Instructions
- Combine garlic, spices, salt, lemon juice, and olive oil in a bowl or bag to make the marinade.
- Add chicken thighs and coat evenly. Marinate for at least 3 hours or overnight.
- Mix yogurt sauce ingredients in a small bowl. Chill until serving.
- Heat a skillet or grill over medium-high heat. Add oil and cook chicken 4–5 minutes per side until golden and charred.
- Let chicken rest 5 minutes, then slice into strips.
- Serve in flatbreads with vegetables and yogurt sauce. Garnish as desired.
Notes
To make ahead: marinate the chicken and prep the sauce the day before. Reheat gently or serve cold in wraps or bowls.
Nutrition
Calories: 520kcalCarbohydrates: 20gProtein: 38gFat: 30gSaturated Fat: 7gCholesterol: 140mgSodium: 890mgPotassium: 620mgFiber: 2gSugar: 4gVitamin A: 280IUVitamin C: 6mgCalcium: 60mgIron: 3.4mg
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