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Chicken shawarma wrap recipe

Homemade Grilled Chicken Shawarma Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews


Based on Shawarma-Spiced Chicken Pita with Tahini-Yogurt Sauce by Rhoda Boone for


For the chicken

  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground cinnamon
  • 4 Tbsp olive oil, divided
  • 1 1/2 tsp kosher salt, divided
  • 3/4 tsp freshly ground black pepper, divided
  • 1 1/2 lb boneless, skinless chicken thighs, trimmed

Ingredients ofr chicken shawarma

For serving

  • 4 pitas
  • 1 C full-fat Greek-style yogurt
  • 1 Tbsp plus 1 tsp tahini
  • 1/4 tsp grated garlic
  • 1/4 tsp finely grated lemon zest
  • 4 Tbsp fresh lemon juice, divided
  • 2 Tbsp coarsely chopped dill, plus more for serving
  • 2 Tbsp coarsely chopped mint, plus more for serving
  • 1/2 large English cucumber, halved lengthwise and cut into 1/4″-slices (about 1 C)
  • 2 C shredded romaine lettuce
  • 3/4 C small cherry tomatoes, cut in half (about 5 oz)
  • 1/3 C thinly sliced red onion

Dressing ingredients for shawarma


  • Preheat your grill to medium-high heat for direct-heat cooking.
  • In a large bowl, mix together the cinnamon, cumin, coriander, paprika, cayenne, 3/4 tsp of the salt, 1/4 tsp of the pepper, and 2 Tbsp of the oil. 
  • Add the chicken thighs and toss them to coat with the oil and spice mixture. 
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  • Make the sauce by combining the yogurt, tahini, lemon zest, garlic, 2 Tbsp lemon juice, 1/4 tsp pepper, and 1/2 tsp salt. Stir in the fresh dill and mint. 
    Yogurt sauce for the shawarma
  • In another bowl, combine the tomatoes, lettuce, cucumber, and sliced onion with the remaining lemon juice, oil, salt, and pepper. Set aside.
  • Grill the chicken over direct heat, turning them every few minutes until they start to look char-cooked and brown. Use a Thermapen to take the temp of each piece in its thickest part as you cook, aiming for a minimum internal temperature of 175°F (79°C).
Temping the chicken shawarma
  • Grill the flatbreads for about 30 seconds per side to warm them and toast them slightly, then slice the chicken thinly, shortways across.
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  • Prepare the wraps and serve, sprinkling with extra mint and dill. For added street-food cred, wrap each in foil. 
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If you can handle working both the cooking of the chicken and the making of the salad and sauce at the same time, by all means, do so!