Grilled Chicken Shawarma

Grilled chicken shawarma means stacking thinly sliced marinated meat on a spit that is then roasted to give a soft and juicy texture. Here’s a detailed guide:

– 500g boneless chicken thighs or beef/lamb strips
– 4-5 cloves of garlic – minced
– In addition, for a spicy kick, stirring in 2 tablespoons plain yogurt into the mixture makes it delicious.
– One of the recipes calls for 2 tablespoons of olive oil.
– You will need 1 teaspoon of baking soda, 1 tablespoon of lemon juice, 1 cup of flour, and ¼ cup of sugar.
– 1 teaspoon paprika
– 1 tsp ground cumin
– For most people, common additions include the following: 1 teaspoon ground coriander.
– >1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground turmeric;
– Salt and black pepper according to your requirement
– Typically pav could also be accompanied with pita bread or wraps.
– If desired spices, toppings and sauces include lettuce, tomatoes, Cucumber, Tahini sauce, hummus, pickles and so on.Instructions:1. Marinate the Meat:
– In one of the bowls, mix minced garlic, yogurt, olive oil, lemon juice, paprika, cumin, coriander, cinnamon, turmeric, salt and black pepper. Mix well.
– Place the meat cut into thin slices into the marinade basin, making sure it is properly covered. Place the bowl in the refrigerator and allow it to marinate for about 1 – 2 hours or until the alcohol has been fully absorbed for richer flavor.2. Preheat the Grill:
– The recommended grill setting should be medium high heat before you start grilling. In case you do not own a grill, you can use a grill pan or use the broiling facility that exists in your oven.

3. Prepare the Shawarma Stack:
– If desired, place the marinated meat strips over the long metal rod, followed by the layers of onion and bell peppers if used. Make sure that the meat is compact to give a cone look like those of Shawarma.

4. Grill the Shawarma:
– This can be done by placing the skewered meat over a grill or rotary barbecue which has been pre-heated. Bake in a grill approximately for 15-20 minutes from time to time, until the meat is thoroughly done with some burnt marks. However, the time taken to grill depends on the thickness of the meat being grilled and the heat of the grilling fire.

5. Rest and Slice:
– After the shawarma is cooked it is recommended that it be transferred off the grill and allowed to set for a few minutes. This makes the juices spread evenly and that makes the meat tender when it is served.
– After the grilling, the meat ought to be sliced with a sharp knife or preferably a shawarma slicer in thin layers.

6. Assemble the Shawarma Wraps:
– To stuff the pita bread or wraps, simply warm them a little on the grill for a few seconds on each side to soften them.
– Spoon a good quantity of the sliced grilled meat into the warm pita bread pocket or wrap.
– Enter your choice of the additional ingredients and condiments including lettuce, tomato, cuke, tahini, hummus or pickles.

7. Roll and Serve:
– Tightly fold a pita bread or wrap the contents of the shawarma fillings in order to create a shawarma wrap.
– Enjoy your freshly made grilled shawarma if you are overly excited to take a bite into this sumptuous meal.

As for the toppings and sauces, you can add any you prefer to the grilled shawarma , depending on your preference.

1 serving of grilled chicken shawarma contains 331 Calories. The macronutrient breakdown is 30% carbs, 34% fat, and 36% protein. This is a good source of protein (56% of your Daily Value), fiber (25% of your Daily Value), and potassium (22% of your Daily Value).

Shawarma when grilled can be traced back in time and is known to have links with as many as three different cultures and regions. Here’s a detailed overview:

1. Ancient Origins:

Middle Eastern Roots: Shawarma could be said to have existed since the Levant countries, which are the countries of the Eastern Mediterranean today, including Lebanon, Syria, the state of Israel, and Turkey. Some people regard it as a tradition that was cultured during the period of the Ottoman Empire.

Early Techniques: Originally shawarma was made by placing the marinated meat which can be lamb, beef or chicken on a spit for spining. The meat was then slow roasted slowly and then shaved to form thin slices which were cooked to form tender and yummy layers.

2. Culinary Influence and Spread:

Cultural Exchange: Shawarma therefore mirrors the taste and input of cultures and civilization that have occupied the Middle East region. In its current form, it is influenced by the Arab, Turkish, and Mediterranean cultures, while reflecting touchstones from the Greek and Persian worlds.

Globalization: Due to migration, and globalization, shawarma transcended its origination region in the Middle East and became more well known in various global locations. Indeed, it quickly spread across Europe, North America, Asia, and other parts of the world and is now considered as a favorite fast food, takeaway, and restaurant meal across the globe.

3. Modern Adaptations:

Grilled Shawarma: The regular method of shawarma preparation was the vertical roasting style, which is different from the new forms of preparation where the meat is grilled using a flat grill, barbeque grill or gas flame. This method is one of the fastest ways of cooking meat and imparts a smoky taste to the food.
Variations: Shawarma recipes vary regionally and culturally, with different ingredients, spices, and condiments used to flavor the meat. Additionally, dietary preferences and restrictions have led to the creation of vegetarian and vegan versions of shawarma made with ingredients like falafel, tofu, or seitan.

4. Cultural Significance:

Symbol of Culinary Heritage: Shawarma has cultural meanings and values in Middle Eastern people’s cultures as well as popular street food and comfort food. It is used as a fast food item; people take it as a snack while walking on the road; it can also be taken when there is a special occasion such as wedding, birthday parties etc.

Social and Communal Dining: Social events, cultural celebrations, and family and friends reunion meals are some of the most common places where people enjoy Shawarma. It represents imaginations of home, relations, and the fun of group eating.


Originally, shawarma was just a type of kebab, but with time, it has gone through many changes due to the influence of different civilizations, Europe, and America. From the cradle of civilization in the Middle East to modern times across the continents, shawarma has become an ever-popular delicacy that is known and loved by numerous people all around the globe.

Deliciously Grilled Chicken Shawarma – A Middle Eastern Delight That Will Leave You Craving For More. These homemade easy and delicious Shawarma Recipe is a must try. Give this Grilled Chicken Shawarma a try and share your feedback with us. #GrilledChickenShawarma #ChickenShawarma 0:00 Introduction 0:16 Grilled Chicken Preparation 1:24 White Sauce Preparation 1:49 Spicy Mayo Sauce Preparation 2:05 Shawarma Assembling 2:46 Recipe Card Grilled Chicken Shawarma Ingredients for Grilled Chicken: Chicken breast 1 kg Salt 1 tsp Red chili flakes 1 tsp Lemon juice 2 tbsp Mustard paste 3 tbsp White pepper powder 1 tsp Oil 3 tbsp Ginger garlic paste 1 tsp Ingredients for White Sauce: Yogurt 1 ½ cup White pepper powder 1 tsp Lemon juice 1 tbsp Olive oil 2 tsp Salt 1/2 tsp Garlic (minced) 1 tsp Icing sugar 1 tsp Cucumber (shredded) 1/4 cup Ingredients for Spicy Mayo Sauce: Mayonnaise 1 cup Red chili flakes 1 tbsp Tabasco sauce 2 tbsp Salt 1/2 tsp White pepper powder 1/2 tsp Ingredients for Assembling: Shawarma Bread as required Cucumber (julienne) as required Grilled chicken strips as required Iceberg lettuce as required Onion (Sliced) as required Tomatoes (julienne) as required White sauce as required Spicy mayo sauce as required Directions for Grilled Chicken Preparation: 1. Take chicken breast piece and cut them into strips. Set aside. 2. In a bowl add chicken, salt, red chili flakes, lemon juice, mustard paste, white pepper powder, oil, ginger garlic paste and mix it well. Marinate the chicken for 30 mins. 3. On a preheated grill pan add oil and add marinated chicken. Cook each side for 3-4 mins or until fully done. 4. Take the grilled chicken strips and cut them into small pieces. Set aside. Directions for White Sauce Preparation: 5. In a bowl add yogurt, lemon juice, olive oil, salt, garlic, icing sugar, cucumber and mix it well. Your White Sauce is ready. Set aside. Directions for Spicy Mayo Sauce Preparation: 6. In a bowl add mayo, red chili flakes, tabasco sauce, salt, white pepper powder and mix it well. Your Spicy Mayo Sauce is ready. Set aside. Directions for Assembling: 7. Take shawarma bread and transfer it on to the preheated greased griddle. Toast each side until slightly golden. 8. Now transfer the toasted shawarma bread to a board and place lettuce leaves on it. Now place sliced onion, tomatoes, cucumber, chicken pieces, on it. 9. Drizzle white sauce and spicy mayo sauce on top. 10. Now wrap the shawarma in wrapping paper and serve. Your Grilled Chicken Shawarma is ready. Prep time: 25-30 mins Cooking time: 15-20 mins Servings: 4-5