I could have sworn I had a grilled chicken shawarma recipe on my blog, but apparently I didn’t. I had to rectify this immediately. Who doesn’t love chicken shawarma??
A very important part of shawarma is the marinade. It has a lot of components, but it isn’t hard to make at all. Mix them all together and mix in chicken.
So, let’s start with olive oil.
Next up is fresh squeezed lemon juice. You can use the lemon juice in a bottle, but I promise it isn’t the same.
Coriander has such a great flavor. I love this spice.
Next up is cumin.
Last is beautiful turmeric. I love the color it gives!! don’t worry, I didn’t take a photo of every spice I used :). Mix your marinade well.
I used to have a strong preference for chicken breasts. I loved the white meat. Recently however, I have been leaning towards darker meat.This shawarma is made with boneless skinless thigh meat You will notice in the photo below, I don’t trim the fat until it has been grilled.
I like to marinate mine at least 2 hours. I know some people will only do it for 30 minutes, I just don’t think that is long enough. So I recommend anytime between 2 hours and overnight. If you are busy during the day, I say start it marinating in the morning and it is ready to go that evening.
I like to grill mine hot and fast. My grill was sitting about 500 degrees for grilling. Get a nice char on the first side, then flip and do the same on the backside. It is easier to keep thighs from drying out then breasts when you are grilling, but still be mindful not to walk away when you are grilling.
We served our’s with Garlic Naan. If you aren’t interested in making your own, there are a lot of great premade brands out there. We loaded them with the chicken red onions, heirloom tomatoes, cucumbers and tzatsiki! It was all so good!
Once the meat has rested for a few minutes, trim the fat and slice the chicken up. That’s it. It might seem like a lot of steps, but it actually comes together really quick!
Grilled Chicken Shawarma
- 1/2 cup olive oil
- 1/4 cup fresh squeezed lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons salt
- 1 teaspoon coriander, ground
- 1 teaspoon cumin, ground
- 1/4 teaspoon black pepper
- 1/2 teaspoon turmeric
- dash cinnamon
- 1/2-1 teaspoon cayenne pepper We like it spicier, so we used 1 teaspoon.
- 2 1/2-3 pounds chicken thighs, boneless skinless do not trim fat, we can do that after grilling
- Combine all ingredients but chicken in medium sized bowl and mix well. Add in chicken thighs and mix until all chicken is covered. Cover bowl with saran wrap and place in the fridge. Let this marinate for at least 2 hours, up to overnight. Mine was marinated for 4 hours. Remove from fridge. Heat grill to about 500-600 degrees. You can oil you grates if needed, mine didn't. Add the thicken thighs, making sure they are spread for even grilling. Grill until the are cooked through and lightly charred. Flip and repeat process on other side. Remove from heat and allow to sit, covered, for about 5 minutes or so. Slice and serve as desired. We served ours in naan with tons of veggies and tsatsiki!Now, sit back and enjoy. You deserve it!
Garlic butter Naan
- 1/4 cup warm water
- 1 teaspoon honey
- 2 teaspoons active dry yeast
- 3/4 cup warm nonfat milk
- 1/2 cup nonfat plain greek yogurt
- 2 cups whole wheat flour I used white wheat
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
ingredients to brush on while cooking
- melted butter for brushing
- 1 tablespoon minced garlic for brushing
- Start by activating your yeast. Mix it with the warm water and sugar. Let this sit for several minutes until the yeast starts to bubble.Next combine remaining ingredients, except butter and garlic for brushing. Mix them for several minutes until smooth. You may need to add a touch more water or flour, just depends on weather, humidity etc. Although this is my standard recipe, the other day I needed to add another 2 tablespoons. Things were very dry here.Once it is mixed, cover and let this rise until doubled. Divide dough into 12 pieces. Roll each piece into a ball and flatten into a disk. Next, start with the first one you flattened, roll it into an elongated oval. Continue until all are rolled thin, about 1/4 inch. Heat heavy bottom skillet on medium heat. I used my cast iron. Brush all Naan with melted butter on one side. Place several in pan and start cooking. I had 2 skillets going, as I wanted to get them cooked and have them warm to serve. While the one side is cooking, brush the other with melted butter. Don’t flip until large air pockets have formed. It should be a dark golden brown.Once both sides are cooked, remove from pan. Mix melted butter with minced garlic and brush on naan. Next, sit back and enjoy. You deserve it. These are a lot of work!
- 1 cup nonfat plain Greek Yogurt
- 2 teaspoons minced garlic
- 1 tablespoons olive oil This is optional. I like the flavor of it, but it certainly doesn't have to be added.
- 2/3 cup grated cucumbers, squeezed the remove all liquid If you don't squeeze the liquid out, you will end up with a very runny tsatsiki, which is not very good. You can see how I do this in the video.
- fresh lemon juice I am not putting amounts on here, as I think everyone has their own personal preferences with this.
- salt and pepper to taste. Again, this will be a personal choice.
- Add yogurt, garlic, olive oil and cucumbers to bowl. Next is the variable part of the recipe. A good place to start with the lemon juice, salt and pepper is 2 tablespoons lemon juice, 2 teaspoons salt and 1/2 teaspoon black pepper. Go from there and adjust as you like it. I have eaten tsatsiki so many different ways, there must be a lot of different preferences out there!This is so good served as an appetizer with warmed pita bread, with a grain bowl as shown in the photo, or even with grilled chicken, beef or shrimp.Now, sit back and enjoy. You deserve it!