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Easy Marinated Chicken Shawarma Recipe

Tender, flavorful chicken marinated in a blend of warm spices and yogurt, then grilled to perfection. This easy chicken shawarma recipe delivers authentic Middle Eastern taste with minimal effort—perfect for wraps, bowls, or salads.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb boneless, skinless chicken thighs cut into thin strips
  • 0.5 cup plain Greek yogurt
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground turmeric
  • 0.25 tsp cayenne pepper optional, for heat
  • 1 tsp salt
  • 0.5 tsp black pepper freshly ground

Method
 

Steps
  1. In a large bowl, combine Greek yogurt, olive oil, minced garlic, lemon juice, cumin, coriander, cinnamon, turmeric, cayenne (if using), salt, and black pepper. Whisk until smooth.
  2. Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
  4. Remove chicken from marinade, letting excess drip off. Grill for 5–6 minutes per side, or until fully cooked through and slightly charred.
  5. Let the chicken rest for 2–3 minutes, then slice or serve as desired. Enjoy in pita bread with tahini sauce, or over rice with fresh vegetables.

Notes

For best results, use chicken thighs—they stay juicier than breast during grilling. If you don’t have a grill, a stovetop cast-iron skillet works great. Leftovers keep well in the fridge for up to 3 days.