Chicken Shawarma Recipe

Beth Pierce


This Chicken Shawarma Recipe is chicken breasts marinated in olive oil, garlic, lemons, cumin, coriander, smoked paprika and tumeric and then grilled to tender perfection. It is then served on soft pita bread with romaine, onions, cucumbers, tomatoes, and feta cheese. Traditionally it is topped with a lightly seasoned garlic yogurt sauce .


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15 Min
15 Min



  • 2
    boneless skinless chicken breasts cut in half lengthwise (1 1/4 –1 1/2 lbs)
  • 1/3 c
    olive oil
  • 1
    lemon juiced
  • 3
    cloves garlic minced
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1 tsp
    smoked paprika
  • 1/2 tsp
    ground tumeric
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    fresh cracked black pepper

  • 1/2 c
    greek yogurt
  • 1/2
    lemon juiced
  • 1/2 Tbsp
    olive oil
  • 2 clove
    garlic minced
  • 1/4 tsp
    kosher salt
  • 1/4 tsp
    fresh ground black pepper
  • 2
    crushed red pepper

  • ·
    pita bread warmed
  • ·
    romaine chopped
  • ·
    cucumber slices
  • ·
    grape tomatoes halved
  • ·
    feta cheese
  • ·
    red onions thinly sliced

How to Make Chicken Shawarma Recipe


  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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