Easy Grilled Chicken Shawarma is out of this world! I mean who wouldn’t love chicken marinated in bright, healthy spices, then grilled to tender tasty perfection. A low carb, delicious, healthy and filling meal, a recipe that is on repeat in our home!
Served atop a bed of couscous (or keep it gluten free using quinoa or rice), topped with crisp cucumbers, tomatoes, feta cheese, artichoke hearts and drizzled with a light garlic yogurt sauceand homemade naanwill take it over the top!
I love recipes like Shawarma Chicken; with only a few minutes prep, you can have multiple freezer meals. In fact this recipe is on repeat in our family! It’s that GOOD! It’s so fresh, bright and is bursting with Mediterranean colors and flavors.
A heart healthy recipe using simple marinade ingredients that you probably already have in your cupboard!
//This post and pictures updated 8.8.19//
Making Shawarma Marinade
Double or triple the recipe for the marinade or just the spices; freezing once you’ve added the chicken. Cut your breasts in half, lengthwise (not necessary with thighs). Then place your chicken breasts in a sturdy gallon baggie (I like freezer baggies, they are a bit thicker).
Using a meat mallet (I’ve had this one forever!) Pound chicken until they are all about 1/2 inch thick. Try boneless, skinless chicken thighs too!! Sooo tender!
In a small bowl combine the marinade ingredients. Olive Oil, Lemon Juice, garlic cloves, cumin, smoked paprika, turmeric, curry powder, cinnamon, red pepper flakes, kosher salt (my favorite), and pepper to taste; mix well.
Prep Once Eat Many times!
If making multiple batches of Chicken Shawarma, place pounded chicken in separate baggies in increments large (or small) enough to feed your family. Or simply make your spice packets ahead of time then you just need to add lemon juice and oil to marinate!
Then multiply your marinade ingredients according to the number of batches/pounds. Example: 2 batches = 2 lbs chicken = double the marinade.
Squeeze out as much air from the baggie before sealing, then squish marinade around to evenly coat the chicken. Refrigerate for a minimum of 1 hour, up to overnight in the fridge or freeze.
FREEZING TIP
Lay as flat as possible in freezer, simply remove from freezer and allow to thaw in fridge overnight or on the counter for a couple hours when ready to grill.
EASY GARLIC YOGURT SAUCE
Make your Garlic Yogurt Sauce! A 4 ingredient, easy, packed with flavor recipe!
Once your shawarmachicken has hung out in the marinade 30 minutes or longer, fire up your grill or grill pan to medium heat and prep your toppings for your bowls. But first, if you want a grain with this meal, get that started.
I love serving this dish over couscous, mainly because like saying it! “Just a little grain of couscous”…pretty sure that was from a cartoon my kids watched when they were little.
Try it with your favorite grain – rice pilaf, brown riceor quinoaas well! Simply follow the instructions on the box!
Not necessary, but enhances the flavors a bit. If you still want to do this and you don’t have a grill pan, try using a sheet of foil on your outside grill. This step is completely optional.
How to Grill Shawarma Chicken
Over medium-high heat, grill chicken breasts for 3-4 minutes (thighs 4-5 minutes) until it no longer sticks to the grill. Turn and grill an additional 3-4 minutes, remove chicken and allow to rest on a plate for 5 minutes.
After your meat has rested, slice thinly and lay on top of grain.
In individual bowls or plates, lay sliced Shawarma Chicken on a bed of couscous (or other grain); toss on cucumbers, tomatoes and artichoke hearts, feta cheese crumbles and drizzle some of that delicious Garlic Yogurt Sauce. Garnish with fresh chopped parsley (I like flat leaf for this), cilantro and a wedge of lemon.
Serve as pre-made bowls or allow everyone to assemble their own, like a taco bar. Don’t forget the pita bread or try my homemade naan! Oh those flat breads, I could so easily live in the Mediterranean!
A simple marinated and grilled chicken dish that is easy to dress up or down. Serve with couscous, rice, pilaf or quinoa. Add chopped fresh cucumbers, tomatoes and artichoke hearts and drizzle with an amazing garlic yogurt sauce. Low Carb, Keto, Gluten Free options!
Prep Time10 minutes
Cook Time15 minutes
Marinate Time30 minutes
Total Time55 minutes
Ingredients
Shawarma Chicken Marinade
1 pound (2 large) boneless, skinless chicken breasts (cut in half, lengthwise) Try boneless skinless chicken thighs too
Slice chicken breasts in half, lengthwise. Place chicken breasts or thighs in sturdy freezer baggie (gallon size). Using a meat mallet (or bottom of a wine bottle or large jar) pound each breast to about 1/2 inch thickness. Careful not to puncture the bag.
In a medium bowl, combine your olive oil, lemon juice and whisk to combine. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and pepper. Whisk until combined. Pour marinade over chicken in the baggie, squeeze out the air and seal. Squish the marinade to completely cover chicken. Refrigerate for a minimum of an hour up to overnight or freeze for later use.
Grilling Chicken & Assembling the Bowls
Once chicken has marinated and you are ready to grill, heat grill or grill pan to medium-high heat, oil lightly. Prepare couscous, quinoa, brown rice or rice pilaf according to package directions.
Grill chicken for 3-4 minutes (4-5 for thigh meat), meat shouldn't stick once it's ready to turn. If using a grill pan, grill your artichoke hearts for a few minutes if desired. Remove and set aside. Turn the chicken and grill an additional 3-4 minutes. Remove chicken from grill to plate, covering with foil; allow to rest for 5 minutes. Slice it thin. Serve over prepared couscous or other grain. Garnish with sliced cucumbers, fresh tomatoes, artichoke hearts, feta cheese, red onion, olives, etc. Drizzle bowl with garlic yogurt sauce and serve immediately with a lemon wedge and chopped flat leaf parsley or chopped cilantro.
Notes
TIP #1 | If you are tight on time, purchase store bought Tzatziki sauce (usually found near the hummus and salsa) in place of the yogurt sauce. Give yourself permission to do that sometimes!
#2 | If you are freezing marinated chicken, squeeze out as much air and lay as flat as possible and freeze. When ready to grill, simply remove from freezer and allow to thaw in fridge overnight or on the counter for a couple hours.
#3| If making more than one batch to freeze for later, place your chicken in separate baggies in 1 lb (more/less depending on family size) increments, simply multiply your marinade ingredients according to the number of batches.
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Kathleen Pope, is a recipe developer, food photographer, and food writer. Owning her own business for 20+ years specializing in product marketing and development for non-profit organizations, she shifted her focus in 2017 towards her passions — cooking, photography, and hospitality. Kathleen holds many titles; cocktail creator, gadget lover, cookbook reader, marketing nerd, traveler, and her favorites; mom and wife. When she's not busy blogging, Kathleen loves exploring Colorado's high country with her husband and two sons.
I can’t wait to try this recipe, it looks fantastic and I am pinning it! Thanks so much for sharing with us at Full Plate Thursday,444 and hope you have a great week! Miz Helen
Oh my goodness! This was a huge hit! Even though I couldn’t grill (huge down pour today) just put the chicken in the pan it was amazing! I even took a picture as I was happy to make it look good too! Thank you Kathleen you saved my Friday!
Just had this for dinner the other night (again) and everyone gobbled it up, so fresh, vibrant and I love the spices on the chicken! I’ll wear that perfume! Thanks Jennifer!
[…] If you like 30 minute meals, check out these other quick and tasty recipes; Honey Bourbon Chicken, Penne alla Vodka, Easy Beef and Broccoli and a Pinterest favorite Chicken Shawarma Bowls. […]
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Hamsters……?
OR, “yumsters…:!!!!!!!!
LOL!! Nice Bob!!
YUM! I’m trying this tonight 🙂
Yay!! Let me know what you think.
We made the chicken shawarma bowls tonight. So yummy!!
That makes me so happy Kristina!! Glad everyone liked them!!
These chicken shawarma bowls were amazing! Another fabulous recipe!
Thank you Becky, so glad to hear you liked the shawarma bowls!!
This looks like a nice easy summer meal idea. I’ll be pinning this recipe to make when the weather gets warmer.
I don’t think you’ll be disappointed Harriet. It’s one of our favorites!!
This sounds fantastic Kathleen! I’m always looking for new ways to prepare chicken so I need to give this a try!
It’s so delish and I think your sugarbird will like it too.
I can’t wait to try this recipe, it looks fantastic and I am pinning it! Thanks so much for sharing with us at Full Plate Thursday,444 and hope you have a great week!
Miz Helen
It’s light, flavorful and so easy! Thank you Miz Helen!
Oh my goodness! This was a huge hit! Even though I couldn’t grill (huge down pour today) just put the chicken in the pan it was amazing! I even took a picture as I was happy to make it look good too! Thank you Kathleen you saved my Friday!
I love hearing this Jen!! Thanks so much!! And yes it was indeed a huge downpour!
I am so glad I saw this recipe this morning! I have all the stuff and looking forward to making it this weekend.
I am totally in love with this bowl! All the tangy flavors and I am totally addicted to the smell of the spices. I might make a perfume out of it!
Just had this for dinner the other night (again) and everyone gobbled it up, so fresh, vibrant and I love the spices on the chicken! I’ll wear that perfume! Thanks Jennifer!