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Grilled Chicken Shawarma Plate recipe, served and ready to eat, easy homemade dish
Thomas Baker

Grilled Chicken Shawarma Plate Warm and Satisfying Real Middle Eastern Flavor

Enjoy a flavorful and easy dinner with this Grilled Chicken Shawarma Plate, perfect for weeknight or family dinners. This recipe features homemade shawarma seasoning that infuses tender chicken thighs with authentic Middle Eastern spices, served alongside a creamy garlic yogurt sauce for a truly satisfying meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 213
Ingredients Notes

Ingredients
  

  • 2 lbs to 2 1/4 lb chicken thighs (boneless and skinless or skin on- see notes) leave whole or cut into bite-sized pieces for skewers.
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 8 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 6 tablespoons olive oil
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground black pepper
  • 2 teaspoons allspice

Notes

  • You can use boneless skinless chicken breasts, but grilling time will be shorter. Thighs are preferred for their juiciness and resistance to drying out.
  • If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Marinate chicken cubes for at least 20 minutes before threading onto skewers.