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Chicken shawarma
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5 from 6 votes

Chicken Shawarma

Marinating these boneless skinless chicken thighs imparts flavour and ensures your chicken will be moist. Easy prep makes them perfect for outdoor entertaining!
Servings: 8
Calories: 246kcal
Author: Bakersbeans


  • 3 garlic cloves, minced
  • 1 lemon, zested and juiced
  • 1 tsp sumac
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1 tsp coriander
  • pinch both salt and pepper
  • 2 tbsp olive oil
  • 8 boneless, skinless chicken thighs

Tahini-Garlic Yogurt Sauce

  • 1/4 cup tahini
  • 1/2 cup Greek Yogurt
  • 2-3 tbsp Lemon juice
  • 2 cloves garlic, minced
  • pinch salt

Fresh Veggies

  • 2 tomatoes, sliced
  • 1 cup cucumber, sliced thin
  • 1 red onion, sliced thin
  • 1/2 head lettuce, sliced or ripped into small pieces
  • sliced pickles or pickled turnip
  • 1/3 cup fresh parsley, chopped
  • 1 bag pita, sliced in half or served whole


Mix Together Sauce

  • In a bowl, combine all ingredients for the tahini-garlic yogurt sauce. Cover and set aside, or refrigerate until ready to use.

The Chicken

  • In a plastic sealable bag add garlic through olive oil. Seal and shake or squishy the bag good to mix all the ingredients.
  • Add chicken thighs to the bag, seal and squishy again to ensure the marinade gets all over the chicken. Let sit in refridgerator for minimum 2 hours, up to 12 hours.
  • Remove chicken from bag and place on a platter.
  • Over medium high heat, grill chicken approximately 6 minutes per side depending on the size of the thigh. Remove from heat and let rest under tin foil for about 5 minutes.
  • Slice each thigh and arrange slices on a serving tray.
  • Slather some sauce on pita and serve with veggies.


Serving: 200g | Calories: 246kcal | Carbohydrates: 9g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 117mg | Potassium: 536mg | Fiber: 2g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 2mg