Chicken Shawarma Recipe

Chicken Shawarma Plate

5 from 12 reviews

Marinated boneless skinless chicken breasts or thighs are grilled to perfection and served on soft pita bread with fresh yogurt sauce, tomatoes, cucumbers, sweet red onion and feta cheese.




Yogurt Sauce



  1. In a large ziploc bag add the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground tumeric, salt and fresh ground black pepper; shake to combine. Add chicken and marinate 2-3 hours in the refrigerator.
  2. Preheat gas grill to 350 degrees. Cook chicken breasts 5-7 minutes each side; chicken breasts are done when they reach an internal temperate of 160-165 degrees Fahrenheit. Remove from grill, cover loosely with aluminum foil tent and let rest for 10-15 minutes.
  3. In a small bowl whisk together the yogurt, lemon juice, olive oil, garlic, salt, pepper and crushed red pepper.
  4. Slice chicken into small bite size pieces. In warm pita bread layer chicken, romaine, cucumber, tomatoes, feta cheese, red onions and yogurt sauce.

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