Mediterranean🥩 Meat

Grilled Chicken Shawarma

Name: Grilled Chicken Shawarma
Total time: 2 h
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: ⅓ cups Extra virgin olive oil; 1 Fresh lemon juice; 8 Boneless skinless chicken thighs; ~1½ tsp Kosher salt; ~1 tsp Black pepper; 1 Large yellow onion; 1 Roma tomato; ~3 tbsp Shawarma spice blend; ¾ tbsp Ground cumin; ¾ tbsp Turmeric powder; ¾ tbsp Ground coriander; ¾ tbsp Garlic powder; ¾ tbsp Sweet Spanish paprika; ½ tsp Ground cloves; ½ tsp Cayenne pepper; 2 Tomatoes; 2 Persian cucumbers; ~1 cup Pickled onions, cornichons, or pickles of choice; ~1 cup Kalamata olives; ~1 cup Tahini sauce; ~8 Pita bread

⏱ 120 min🍽 Serves 6

Authentic Middle Eastern street food with chicken grilled on a rotating spit until charred and crispy outside while remaining tender and juicy inside. Boneless chicken thighs are marinated in a bold shawarma spice blend with lemon juice and olive oil, layered with onion slices on the spit. Served family-style on a platter with fresh vegetables, pickles, and tahini sauce.

High-protein

Adapted from a video by The Mediterranean Dish

How to Make Grilled Chicken Shawarma - The Best Shawarma Recipe

Watch on YouTube

Ingredients

Extra virgin olive oil⅓ cups
Fresh lemon juicefrom 1 large lemon1
Boneless skinless chicken thighs8
Kosher salt~1½ tspest.
Black pepper~1 tspest.
Large yellow onionsliced into thick rounds1
Roma tomatooptional1
Shawarma spice blendmade from the following spices

Steps

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1
Combine all shawarma spices in a bowl: cumin, coriander, turmeric, garlic powder, Spanish paprika, cloves, and cayenne pepper.
2
Add lemon juice and olive oil to the spice mixture and whisk together until well combined.
3
Add 8 boneless skinless chicken thighs to the marinade with salt and pepper, tossing to coat thoroughly.
4
Slice the yellow onion into thick rounds and add to the marinated chicken. Cover and refrigerate for at least a few hours, preferably overnight.
5
Assemble the spit by starting with an onion slice as the base, alternating chicken pieces and onion slices, and topping with a tomato slice. Pack ingredients tightly.
6
Preheat grill to 350°F using indirect heat (side burners on, middle off). Place spit on grill and cook for about 90 minutes, rotating and basting with pan drippings every half hour or so.
7
Once the chicken is charred and cooked through, carefully shave the meat and onions off the spit into bite-sized pieces, keeping them together on the platter.
8
Arrange fresh tomato wedges, cucumber slices, pickles, olives, and warmed pita bread around the shawarma on a large platter. Serve with tahini sauce on the side for dipping and spreading.

Grilled Chicken Shawarma

Ingredients

Steps

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