Print Options:

Grilled Chicken Shawarma Plate

Yields1 ServingPrep Time20 minsCook Time15 minsTotal Time35 mins

A bold and aromatic dish inspired by Middle Eastern street food, this Grilled Chicken Shawarma Plate features tender, spiced chicken thighs grilled to perfection and served with classic accompaniments like rice or flatbread, garlic yogurt sauce, pickled veggies, and fresh herbs. It's balanced, nutritious, and bursting with flavor in every bite.

Grilled Chicken Shawarma Plate

For the Chicken Marinade
 780 g boneless, skinless chicken thighs
 3 tbsp plain Greek yogurt
 2 tbsp olive oil
 2 tbsp lemon juice
 3 cloves garlic, minced
 2 tsp ground cumin
 1 tsp ground coriander
 1 tsp ground paprika
 1 tsp ground turmeric
 ½ tsp ground turmeric
 ½ tsp cinnamon
 ½ tsp cayenne pepper (optional, for heat)
 1 tsp salt
 ½ tsp black pepper
For the Garlic Yogurt Sauce
 1 cup plain Greek yogurt
 2 cloves garlic, finely grated
 1 tbsp lemon juice
 1 tbsp olive oil
 Salt, to taste
Suggested Sides for the Plate
 Warm pita or flatbread
 Cooked basmati or turmeric rice
 Pickled onions or turnips
 Chopped parsley or cilantro for garnish
Marinate the Chicken
1

  1. In a large bowl, combine yogurt, olive oil, lemon juice, garlic, and all the spices. Mix into a paste.

  2. Add the chicken thighs and toss until fully coated.

  3. Cover and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.

Prepare the Garlic Yogurt Sauce
2

  1. Mix all sauce ingredients in a small bowl until smooth.

  2. Taste and adjust salt or lemon juice as needed.

  3. Refrigerate until ready to serve.

Grill the Chicken
3

  1. Preheat your grill or grill pan over medium-high heat.

  2. Remove chicken from the marinade and grill for 5–7 minutes per side, or until charred and internal temp reaches 165°F (75°C).

  3. Rest for 5 minutes, then slice into strips.

Assemble the Plate
4

  1. On each plate, arrange sliced chicken alongside rice or bread.

  2. Add salad, pickles, and a generous dollop of garlic yogurt sauce.

  3. Sprinkle with parsley or cilantro and serve with a lemon wedge.

Tips & Variations
5

  • No grill? You can roast the chicken in a 425°F (220°C) oven for 25 minutes or pan-sear it.

  • Make it spicy: Add harissa or chili flakes to the marinade.

  • Vegetarian version: Use the same marinade for tofu or cauliflower.

  • Meal prep friendly: Chicken and sauce keep well for 3–4 days in the fridge.

Nutrition Facts

0 servings

Serving size