The BEST Grilled Chicken Shawarma

How to make Grilled Chicken Shawarma

– This juicy, tender Grilled Chicken Shawarma is wonderful on its own, in wraps, sliced thin in sandwiches and it’s super delicious in salads.


For the chicken:

– 2 pounds boneless, skinless chicken thighs

For the wet rub:

– 1 ½ tablespoons dark brown sugar

– 1 tablespoon ground coriander

– 2 teaspoons ground cumin

– 2 teaspoons kosher salt

– 1 teaspoon onion powder

– 1 teaspoon smoked paprika

– 1 teaspoon ground turmeric

– ½ teaspoon ground black pepper

– ¼ teaspoon cinnamon

– ½ teaspoon chili powder

– 5 medium cloves finely minced fresh garlic

– 1 teaspoon finely minced fresh ginger

– 3 tablespoons extra virgin olive oil


– Line a sheet pan with foil or plastic wrap for easy cleanup. Lay chicken out on prepared pan.

– Combine all rub ingredients in a medium-size bowl. Stir well to make a wet paste.
– With your hands, coat the chicken on all sides with the rub, cover the pan with plastic wrap and refrigerate for 1-4 hours.

– Prepare a gas or charcoal grill to medium-high heat. Oil grill grates to prevent sticking.

– Grill until all sides are golden, charred with nice grill marks. Turn every couple minutes, about 8-10 minutes per side. Internal temperature should be 165˚F.
– Enjoy with Turkish Flatbread and/or Turkish Tomato Cucumber Salad!

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