Looking for a new chicken dish to make on the grill instead of your typical BBQ chicken? How about trying the Best Chicken Shawarma Platter? This dish has so much flavor, the family will love it and this recipe will definitely find a high place on the family’s favorite list! Use chicken breasts or thighs as they both turn out excellent on the grill. Do you prefer your chicken sliced or shredded? Both are worth trying with rice or in a pita!

**Plate with Grilled Chicken Shawarma, Toum, and Taztziki**

**Shredded Chicken Shawarma, Rice, and Toum**

Shawarma is a Middle Eastern dish, originally from Lebanon. This dish can be found in most of your local neighborhoods. Sometimes you will see shawarma cooked on a Vertical grill, a similar grill used for making Al Pastor or Greek Gyros. Check here for my recipe for Al Pastor!

Cooking Al Pastor on My Vertical Grill.

What Makes This Dish So Special?

One of the reasons that this dish is so special is due to the combination of all the Middle Eastern spices. Many of these spices can be found in your pantry. My recipe includes Cumin, Cardamon, Coriander, Sumac, Allspice, Cinnamon, Smoked Paprika, and Tumeric.

My Spiced-Rubbed Chicken on the Grill

Marinating the chicken overnight in all the spices will intensify all the flavors. You just can’t beat the smells from the Grill while the chicken is cooking. So Good!

Spices Used in my Shawarma Recipe & Spice Paste Rubbed into the Chicken.

What to Eat With the Shawarma

My Tzatziki and Toum

To serve this dish simply spread some toum over warm pita with the grilled chicken shwarma. Other options might be to prepare a shawarma platter with a small salad of tomatoes, chopped red onion, sliced cucumber, and lettuce. Or on a plate with some toum and rice! You will be rewarded with a healthy and tasty meal by including some sides such as Toum (garlic sauce), tzatziki, and hummus. Check here for my Toum recipe. Check here for my recipe for Kabobs and Tzatziki

However you decide to enjoy your Shawarma, you won’t be disappointed! Don’t forget to add some toum and tzatziki to complete your Best Shawarma Platter Ever! As always, thanks for Spending Time in My Kitchen!

Shawarma Platter

Recipe by David Frank – Spending Time In My Kitchen

0.0 from 0 votes

Servings

servings

Prep time

hours

minutes

Cooking time

minutes

Ingredients

4 Chicken Breasts / Thighs
Marinade
2 Tbl Olive oil
1 Tbl Lemon juice
1 tsp Allspice
1 Tbl Cardomonn
1 tsp Cinnamon
1 Tbl Corriander
1 Tbl Cumin
2 tsp Tumeric
2 tsp Smoked paprika
1 tsp Aleppo pepper
1 Tbl Fresh garlic, minced
1 Tbl Sumac
Salt and pepper to taste

Directions

Make the Marinade
Add all the dry marinade ingredients into a bowl. Mix well until all combined.
Add oil and lemon juice to the spices; stir and mix until well combined. The marinade should have a paste-like consistency.
Set aside the marinade for 15 minutes to give the spices and flavors time to develop. Rub the marinade over the chicken and leave it in the fridge overnight if you have the time.
Make a little extra marinade if you plan on shredding your grilled chicken so that you can add some marinade to the shredded chicken mixture.
Grill the Chicken
Take your chicken pieces out of the fridge. Apply the marinade-paste to your chicken pieces. (If you have the time; marinate overnight)
Place chicken on a baking sheet and set aside so the chicken can come to room temperature; Approximately 30 minutes.
Time to grill: Place chicken on the grill over direct heat at 350°.
Move your chicken to indirect heat once you have achieved the crispy char you want. Do not overcook. Dry chicken is not good!
Cook until the internal temperature for chicken breasts are 160° and chicken thighs are 170°. Place cooked chicken on a tray. Lightly cover with foil. Let your chicken rest for 10 minutes.
Finishing Touches – Some Options
Option 1
Roughly chop some lettuce and tomatoes. Set aside. Warm your pitas. Spread toum and/or some tzatziki on your pita with grilled chicken, lettuce, and tomatoes.
Option 2
Make a shwarma plate with rice, shredded grilled chicken, and toum. You can shred the chicken before it goes on the grill. You can get some great crispy bits if you like that consistency.
Enjoy!