Grilled Chicken Shawarma

Fire up the grill and make Grilled Chicken Shawarma for the whole family. This Middle Eastern dish is traditionally cooked on a vertical rotisserie and sliced off into pita. This adaptation of the classic recipe is full of flavor and spices, is marinated and grilled before serving with your favorite sides. This chicken shawarma recipe is the perfect main course for any occasion!

Prep Time 10

Cook Time 20

Marinating Time 2

Total Time 2 30

Servings servings

Calories 311kcal

Ingredients

1 ½ lbs. chicken breasts (2-4, depending on the size)
2 tablespoons freshly squeezed lemon juice
2 teaspoons extra virgin olive oil
1 tablespoon curry powder
½ teaspoon cumin
¼ teaspoon kosher salt
3 garlic cloves minced

Instructions

Use a meat mallet/tenderizer to pound the chicken into thin pieces. Once completed, transfer the chicken into a zip-top gallon-sized plastic bag.
Combine the lemon juice, olive oil, curry powder, salt, cumin and minced garlic in a small bowl.
Pour the marinade over the chicken breasts. Seal up the plastic bag, and shake it to where the chicken is coated in the marinade.
Refrigerate, and let marinate for 1-2 hours.
Once chicken has marinated, preheat the grill to 425°F.
Remove the chicken from the bag, and pat dry with a paper towel to prevent them from being too wet on the grill. Place the marinated chicken on to the hot grill.
Cook until the internal temperature of the chicken reads 165°F, flipping once. (This will take 20-25 minutes total, though the time will depend on your grill and how its heat circulates.) You will want there to be a good char on the outside of the chicken.
Once the chicken has cooked through, remove from the grill, and let sit for 5-10 minutes.
Slice the chicken and enjoy over pita or salad with Tzatziki sauce and hummus.

Notes

How to store: Let the chicken cool before transferring to an airtight container. Keep in the fridge for 2-3 days. Reheat in the microwave until warmed through, and enjoy.

Nutrition