Grilled Chicken Shawarma Without a Spit
Make juicy grilled chicken shawarma without a spit. Chicken get bold spices and charred edges, then go into warm pita with crisp vegetables.
Ingredients
- 2 cloves garlic minced
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons ground cardamom
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper ground to taste
- 2 teaspoons paprika powder
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon Greek yogurt
- 1 teaspoon honey
- 2¼ pounds chicken breasts skinless, boneless or chicken thighs
- 4 large pita bread Lebanese flatbreads, or other flatbreads
Serving
- 2 cups romaine hearts or iceberg lettuce, thinly sliced
- 1 tomatoes sliced or diced
- ½ red onion thinly sliced into half-moons
- ½ cucumber thinly sliced
- Hot sauce to taste, optional
- lemon wedges
- Fresh Parsley or mint
Ingredients you need per step are listed below the step in Italic
Instructions
- Mix the garlic, spices, lemon juice, olive oil, Greek yogurt, and honey. I like to use a plastic bag.2 cloves garlic, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 2 teaspoons ground cardamom, 1 teaspoon ground turmeric, ½ teaspoon cayenne pepper ground, 2 teaspoons paprika powder, 2 teaspoons salt, ½ teaspoon ground black pepper, 2 tablespoons lemon juice, 3 tablespoons olive oil, 1 tablespoon Greek yogurt, 1 teaspoon honey
- Half the chicken fillets so they are fairly even in thickness. Add the chicken to the marinade and massage the marinade over every piece.2¼ pounds chicken breasts
- Cover the bowl or seal the bag. Refrigerate for at least 3 hours or up to 24 hours.
- Prepare the grill for medium-high direct heat, about 400 to 425°F with the lid closed. Keep one section cooler for finishing the chicken. Set up a hot side for direct grilling and a slightly cooler side in case the chicken browns too quickly. Clean the grates and lightly oil them if needed.
- Lift the chicken from the marinade and let the thick drips fall back into the bowl. A thin coating can stay on the chicken. Discard the marinade that touched the raw meat.
- Place the chicken on the hot side of the grill with space between them. Grill with the lid open for 4 to 5 minutes without moving them. When the chicken is properly browned, it should release more easily from the grates.
- Turn the chicken and grill for another 3 to 5 minutes. Check the temperature in the thickest part without touching the grate. The chicken is done when it reaches 165°F.
- If the outside gets dark before the chicken is cooked, move them to the cooler side of the grill. Close the lid and continue cooking until the center reaches 165°F.
- Transfer the chicken to a clean plate with clean tongs. Cover loosely with foil and rest for 5 minutes.
- Warm the pita briefly on the cooler side of the grill until soft and flexible. Watch closely, because thin flatbread can scorch in seconds.4 large pita bread
- Slice the chicken into thin strips and spoon the juices from the plate over the meat.
- Fill the pita with lettuce, tomatoes, red onion, cucumber, and chicken. Add garlic sauce or hummus, if using. Finish with hot sauce, fresh parsley or mint and a squeeze of lemon.2 cups romaine hearts, 1 tomatoes, ½ red onion, ½ cucumber, Hot sauce, lemon, Fresh Parsley
NOTES
1. What temperature should grilled chicken reach? Cook the chicken to 165°F in the thickest part, measured with an instant-read thermometer.
2. Can I make the chicken ahead? Yes. Marinate it up to 24 hours ahead, then grill it shortly before serving.
3. What can I use instead of pita bread? Use Lebanese flatbread, naan, tortillas, or serve the chicken over rice.
4. Can I cook this in a grill pan? Yes. Heat a grill pan over medium-high heat. Let the thick drips of marinade fall off the chicken, then cook the chickenin batches for about 4 to 5 minutes on the first side and 3 to 5 minutes on the second. Lower the heat if the marinade darkens too quickly. Cook until the thickest part reaches 165°F.
5. Storage
- Refrigerator: Store the cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep the vegetables and pita separate.
- Freezer: Freeze only the grilled chicken, for a maximum of 2 months.
- Reheat: the sliced chicken in a covered skillet over medium-low heat with a small splash of water or olive oil. Stir occasionally and heat until the chicken is hot throughout.
Nutrition
Calories: 435kcal | Carbohydrates: 10g | Protein: 57g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 1488mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4197IU | Vitamin C: 18mg | Iron: 3mg
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