Why You’ll Love this Middle Eastern Grilled Chicken Shawarma
When you’re craving something that combines bold spices, tender meat, and fresh ingredients all wrapped in warm pita, this Grilled Chicken Shawarma absolutely delivers.
The aromatic blend of coriander, cumin, cardamom, and smoky paprika creates a flavor profile that’s impossible to resist.
I’m particularly fond of how the yogurt-tahini sauce adds creamy tanginess against the charred chicken.
And those grilled veggies? They bring the perfect sweetness.
Can you imagine anything more satisfying than juicy chicken with that perfect spice crust?
Trust me, this beats takeout any day of the week.
What Ingredients are in Middle Eastern Grilled Chicken Shawarma?
To make this mouthwatering Grilled Chicken Shawarma at home, you’ll need a combination of aromatic spices, fresh produce, and a few pantry staples. The magic happens when these ingredients come together, creating that distinctive Middle Eastern flavor profile we all crave. The spice mixture alone will transform your kitchen with its intoxicating aroma, and honestly, isn’t that half the pleasure of cooking something this special?
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground cardamom
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon grill seasoning (Montreal recommended)
- 1 lemon
- 2 large garlic cloves, grated or finely chopped
- 5 tablespoons extra-virgin olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/4 cup tahini
- 1 1/2 cups Greek yogurt
- 4 pita breads
When shopping for these ingredients, quality really matters. Try to find fresh chicken that hasn’t been frozen, as it will result in juicier meat. For the spices, if you have time to grind your own from whole seeds, the flavor will be noticeably more vibrant. And don’t skip the tahini—it’s what gives the sauce that distinctive nutty richness that balances the tangy yogurt. Can’t find yellow bell peppers? No worries. Any color will work just fine, though the mix of colors does make for a more visually appealing dish.
How to Make this Middle Eastern Grilled Chicken Shawarma
Ready to transform your kitchen into a Middle Eastern grill house? This chicken shawarma recipe is easier than you might think! Start by preheating your indoor or outdoor grill to high heat.
In a mixing bowl, combine 1 tablespoon each of ground coriander, cumin, cardamom, and chili powder, along with 1 teaspoon of smoked paprika and 1 tablespoon of grill seasoning. Add the juice of half a lemon, 2 grated garlic cloves, and about 3 tablespoons of extra-virgin olive oil, then stir until you’ve created a paste-like marinade. This aromatic paste is what gives shawarma its distinctive flavor—inhale deeply, folks, this is the smell of culinary magic happening.
Now, take your 4 boneless, skinless chicken breasts and slather them generously with the spice paste, making sure they’re well-coated on all sides. Don’t be shy here; really work that mixture into the meat.
Transfer the chicken to your preheated grill and cook for 6-7 minutes on each side until the meat is completely cooked through. While the chicken works its sizzling magic, heat a large skillet over medium-high heat with about 2 tablespoons of olive oil. Once the oil ripples, add your sliced onion and bell peppers (1 large onion, 1 red and 1 yellow bell pepper), season with salt and pepper, and cook for about 5 minutes until they begin to soften and slightly char around the edges.
For the finishing touch, prepare the creamy sauce by combining the juice from your remaining half lemon, 1/4 cup tahini, and 1 1/2 cups Greek yogurt in a bowl. Add a pinch of salt and a small drizzle of olive oil, then mix until smooth and integrated. Don’t we all deserve a sauce this luscious?
Once the chicken has rested (patience rewards the hungry cook), slice it thinly across the grain. Quickly warm your 4 pitas on the grill for about a minute per side until they get those lovely char marks.
Then comes the best part—assembly! Layer each pita with sliced chicken, the pepper-onion mixture, and a generous dollop of that velvety yogurt-tahini sauce. If you’re planning to make this dish often, consider investing in a premium cookware set that will elevate your Middle Eastern cooking experience. Each bite delivers that perfect balance of spice, tang, and creamy richness that makes shawarma so irresistible.
Middle Eastern Grilled Chicken Shawarma Substitutions and Variations
Looking to put your own spin on this Middle Eastern classic? I’m all for creative tweaks that make recipes your own.
Swap chicken thighs for breasts if you prefer juicier meat. No tahini? Try Greek yogurt with a splash of sesame oil. You can also replace pitas with flatbreads or even lettuce wraps for a low-carb option.
For heat lovers, add a pinch of cayenne or a drizzle of hot sauce to the marinade.
Vegetarians might substitute firm tofu or seitan, marinating it just like the chicken. The spice blend is flexible too—adjust quantities based on what makes your taste buds dance.
What to Serve with Middle Eastern Grilled Chicken Shawarma
Now that you’ve mastered the shawarma itself, let’s talk about creating the perfect plate.
I love pairing my chicken shawarma with a revitalizing tabbouleh salad—the bright herbs cut through those rich spices beautifully. A side of hummus or baba ganoush gives you something creamy to dip those extra pita pieces into. Can you imagine a better combination?
For a complete spread, add some pickled vegetables (turnips are traditional), a simple cucumber-tomato salad, and maybe some crispy falafel.
Want to go all out? Serve with saffron rice or roasted garlic potatoes. The possibilities are endless, my friend.
Final Thoughts
As you bring your shawarma journey to a close, I hope you’re feeling confident about creating this Middle Eastern classic right in your own kitchen.
The combination of aromatic spices, tender chicken, and that creamy tahini-yogurt sauce creates magic on a plate—or rather, in a pita.
