Mains

Grilled Chicken Shawarma

Name: Grilled Chicken Shawarma
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 1/4 cup (60g) olive oil; 2 cloves garlic, minced; 1 tsp (5g) ground cumin; 1 tsp (5g) smoked paprika; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 2 tbsp (30g) lemon juice; 1/4 cup (60g) tahini; 2 tbsp (30g) water; 4 pita bread, gluten-free; 2 tbsp (30g) chopped fresh parsley

By Maren Sinclair · June 19, 2026 · Mains

Prep20 min

Cook15 min

Total45 min

Serves4

Grilled Chicken Shawarma — Juicy grilled chicken in a warm pita

I still remember the first time I had authentic shawarma from a street vendor. The combination of flavors and textures was like nothing I'd ever tasted before. Since then, I've been on a mission to recreate that magic in my own kitchen. After years of experimentation, I'm excited to share my recipe for grilled chicken shawarma that's not only delicious but also gluten-free.

This dish is perfect for anyone looking for a flavorful and healthy meal that's easy to make. The marinade is made with a blend of olive oil, lemon juice, and spices that add depth and complexity to the chicken. And the best part? It's incredibly versatile - you can serve it in a pita with your favorite toppings or as a bowl with roasted vegetables.

As someone who's had to adapt to a gluten-free diet, I know how hard it can be to find recipes that are both delicious and safe. That's why I'm passionate about sharing my knowledge and experience with others. In this recipe, I'll walk you through every step of the process, from preparing the marinade to grilling the chicken to perfection.

So whether you're a seasoned cook or just starting out, I hope you'll join me on this culinary journey. With this recipe, you'll be able to create a dish that's not only delicious but also gluten-free, making it accessible to everyone.

In this article, I'll share my tips and tricks for making the perfect grilled chicken shawarma. From the importance of using high-quality ingredients to the technique of grilling the chicken to perfection, I'll cover it all. So let's get started and dive into the world of shawarma!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's a healthy and flavorful meal option that's perfect for any time of day
The dish is incredibly versatile and can be served in a variety of ways
It's a great option for those with dietary restrictions, as it's gluten-free and can be made with other substitutions
The recipe is perfect for meal prep and can be made ahead of time
It's a crowd-pleaser and is sure to impress your friends and family

Why This Recipe Works

The key to making great shawarma is in the marinade. By using a combination of olive oil, lemon juice, and spices, we're able to add depth and complexity to the chicken. The acidity in the lemon juice helps to break down the proteins in the meat, making it tender and juicy.

Another important factor is the type of chicken we use. I prefer to use boneless, skinless chicken thighs because they're more flavorful and tender than breast meat. Plus, they're less likely to dry out when grilled.

Finally, the way we grill the chicken is crucial. By cooking it over medium-high heat, we're able to get a nice char on the outside while keeping the inside juicy and tender. And by using a thermometer to check the internal temperature, we can ensure that the chicken is cooked to a safe temperature of 165 F (74 C).

By following these tips and techniques, you'll be able to create a dish that's not only delicious but also gluten-free and safe to eat. So let's get started and make some amazing shawarma!

Ingredients You’ll Need

When it comes to making shawarma, the ingredients are just as important as the technique. That's why I've carefully selected each ingredient to ensure that it's not only delicious but also gluten-free. From the chicken and spices to the tahini and pita bread, every component plays a crucial role in creating a dish that's authentic and flavorful.

In this recipe, we'll be using a combination of common ingredients and some that may be less familiar. Don't worry if you can't find some of the spices or ingredients at your local grocery store - you can easily substitute them or find them at a Middle Eastern market.

1 lb (450g) chicken thighs, bonelessI prefer to use boneless, skinless chicken thighs because they're more flavorful and tender than breast meat. Plus, they're less likely to dry out when grilled.
1/4 cup (60g) olive oilOlive oil is a crucial component of the marinade, adding richness and depth to the chicken. Make sure to use a high-quality oil that's fresh and has a good flavor.
2 cloves garlic, mincedGarlic is a fundamental flavor component in many Middle Eastern dishes, including shawarma. I like to use a microplane to mince the garlic, as it releases the oils and flavors more easily.
1 tsp (5g) ground cuminCumin is a warm, earthy spice that adds depth and complexity to the chicken. Make sure to use a fresh spice that's not stale or old.
1 tsp (5g) smoked paprikaSmoked paprika is a type of paprika that's been smoked over oak wood, giving it a rich, smoky flavor. It adds a nice depth to the chicken and pairs well with the other spices.
1/2 tsp (2g) saltSalt is essential for bringing out the flavors in the chicken and helping to tenderize it. I like to use a flaky sea salt or kosher salt for the best flavor.
1/4 tsp (1g) black pepperBlack pepper is a classic spice that adds a nice kick to the chicken. I like to use a freshly ground pepper for the best flavor.
2 tbsp (30g) lemon juiceLemon juice is a crucial component of the marinade, adding brightness and acidity to the chicken. Make sure to use a fresh lemon and squeeze the juice yourself for the best flavor.
1/4 cup (60g) tahiniTahini is a creamy, nutty paste made from ground sesame seeds. It's a fundamental component of many Middle Eastern sauces and dips, including the tahini sauce we'll be making for this recipe.
2 tbsp (30g) waterWater is necessary for thinning out the tahini sauce and achieving the right consistency. Make sure to use a fresh, filtered water for the best flavor.
4 pita bread, gluten-freePita bread is a crucial component of shawarma, serving as the vessel for the chicken and toppings. I like to use a gluten-free pita bread that's fresh and has a good texture.
2 tbsp (30g) chopped fresh parsleyParsley is a fresh, green herb that adds a nice brightness and freshness to the dish. I like to use a curly-leaf parsley for the best flavor and texture.

Ingredients for Grilled Chicken Shawarma

Equipment You’ll Need

Large bowlWhiskMeasuring cups and spoonsCutting boardKnifeInstant-read thermometerGrill or grill pan

How to Make Grilled Chicken Shawarma

1
In a large bowl, whisk together the olive oil, garlic, cumin, smoked paprika, salt, and black pepper to make the marinade.
2
Add the chicken thighs to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3
Preheat the grill or grill pan to medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes per side, or until the internal temperature reaches 165 F (74 C).
4
While the chicken is cooking, make the tahini sauce by whisking together the tahini, lemon juice, and water in a small bowl.
5
Once the chicken is cooked, let it rest for 5 minutes before slicing it into thin strips.
6
Warm the pita bread by wrapping it in foil and heating it in the oven for a few minutes.
7
Assemble the shawarma by placing a few slices of the chicken onto each pita bread, followed by a spoonful of the tahini sauce, some chopped parsley, and any other desired toppings.
8
Serve the shawarma immediately and enjoy!
9
To make ahead, cook the chicken and prepare the tahini sauce, then store them in separate containers in the refrigerator for up to 24 hours.
10
To reheat, simply grill the chicken again or heat it in the oven until warmed through, then assemble the shawarma as desired.

Expert Tips

Make sure to use a high-quality olive oil that's fresh and has a good flavor.
Don't overcook the chicken - it should be cooked to an internal temperature of 165 F (74 C), but still be juicy and tender.
Let the chicken rest for a few minutes before slicing it, as this will help the juices to redistribute and the meat to stay tender.
Use a flavored tahini sauce, such as one with garlic or lemon juice, to add extra depth and complexity to the dish.
Experiment with different toppings, such as hummus, tabbouleh, or pickled turnips, to add variety and interest to the dish.
Consider using a vertical spit or rotisserie to cook the chicken, as this will help to achieve a crispy exterior and a juicy interior.
To make the dish more substantial, serve the shawarma with a side of fries, salad, or roasted vegetables.
For a vegan version, substitute the chicken with a plant-based protein source, such as tofu or tempeh, and use a vegan-friendly tahini sauce.

Common Mistakes to Avoid

Overcooking the chicken, which can make it dry and tough.
Not letting the chicken rest before slicing it, which can cause the juices to run out and the meat to become dry.
Using a low-quality tahini sauce, which can be bland and lacking in flavor.
Not warming the pita bread before assembling the shawarma, which can make it stiff and unappetizing.
Not using a thermometer to check the internal temperature of the chicken, which can result in undercooked or overcooked meat.
Not experimenting with different toppings and flavors, which can make the dish boring and uninteresting.

Variations and Substitutions

Add some heat to the dish by incorporating spicy peppers or harissa into the marinade or tahini sauce.
Use different types of protein, such as beef or lamb, to create a unique and flavorful shawarma.
Experiment with various spices and seasonings, such as cumin, coriander, or sumac, to add depth and complexity to the dish.
Add some freshness and brightness to the dish by incorporating herbs, such as parsley or cilantro, into the tahini sauce or as a topping.
Use a flavored oil, such as garlic or herb-infused oil, to add extra depth and richness to the dish.
Consider using a gluten-free pita bread that's made with ancient grains, such as quinoa or amaranth, for added nutrition and flavor.
For a vegetarian version, substitute the chicken with a plant-based protein source, such as falafel or grilled portobello mushrooms.

What to Serve With Grilled Chicken Shawarma

Serve the shawarma in a warm pita bread with your favorite toppings, such as tahini sauce, parsley, and pickled turnips. You can also serve it as a bowl with roasted vegetables, quinoa, or brown rice for a more substantial meal.

Some other serving suggestions include:

- Grilled or roasted vegetables, such as bell peppers, zucchini, or eggplant

- Salads, such as tabbouleh or fattoush

- Sides, such as hummus or baba ganoush

- Drinks, such as lemonade or iced tea

Grilled or roasted vegetables, such as bell peppers, zucchini, or eggplantSalads, such as tabbouleh or fattoushSides, such as hummus or baba ganoushDrinks, such as lemonade or iced tea

Make-Ahead, Storage, Freezing and Reheating

To store the shawarma, cook the chicken and prepare the tahini sauce, then store them in separate containers in the refrigerator for up to 24 hours.

To freeze, cook the chicken and prepare the tahini sauce, then place them in airtight containers or freezer bags and store in the freezer for up to 3 months.

To reheat, simply grill the chicken again or heat it in the oven until warmed through, then assemble the shawarma as desired.

Some tips for storing and reheating the shawarma include:

- Using airtight containers or freezer bags to prevent moisture and other flavors from affecting the dish

- Labeling and dating the containers or bags so you know what you have and how long it's been stored

- Reheating the chicken and tahini sauce separately to prevent them from becoming dry or overcooked

- Assembling the shawarma just before serving to ensure that the flavors and textures are fresh and vibrant.

Frequently Asked Questions

What is shawarma?

Shawarma is a popular Middle Eastern dish made with grilled meat, usually lamb or chicken, served in a warm pita bread with various toppings and sauces.

What type of meat is best for shawarma?

Chicken thighs are a popular choice for shawarma, as they are flavorful and tender. However, you can also use other types of meat, such as beef or lamb, for a unique and delicious twist.

How do I make tahini sauce?

Tahini sauce is made by whisking together tahini, lemon juice, and water. You can also add garlic, parsley, or other spices to give it extra flavor.

Can I make shawarma ahead of time?

Yes, you can cook the chicken and prepare the tahini sauce ahead of time, then store them in separate containers in the refrigerator for up to 24 hours. Simply reheat and assemble the shawarma when you're ready to serve.

What are some common mistakes to avoid when making shawarma?

Some common mistakes to avoid include overcooking the chicken, not letting it rest before slicing, and using a low-quality tahini sauce. Make sure to use a thermometer to check the internal temperature of the chicken and to let it rest for a few minutes before slicing.

Can I customize the toppings and sauces for my shawarma?

Yes, you can customize the toppings and sauces to your liking. Some popular options include hummus, tabbouleh, pickled turnips, and sumac. Feel free to experiment and find your favorite combinations!

Is shawarma gluten-free?

Yes, shawarma can be gluten-free if you use gluten-free pita bread and be careful with the ingredients in the marinade and tahini sauce. Make sure to check the labels and choose gluten-free options to ensure that your shawarma is safe to eat.

Can I make shawarma for a large group?

Yes, you can make shawarma for a large group by cooking the chicken and preparing the tahini sauce in large batches. Simply assemble the shawarma just before serving and offer a variety of toppings and sauces for your guests to customize their own dishes.

The Full Recipe

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