Chicken Breast Shawarma

 

This chicken shawarma recipe is made with chicken breasts instead of chicken thighs.  This is healthier option using white meat.  Chicken shawarma is a classic favorite that is a light but very flavorful meal.  It is perfect for lunch or dinner and is very filling.  I love it with Greek Creamy Garlic Sauce.  You can also top with pickled onions, fresh cucumber, tomatoes, spinach, cilantro, parsley or other fresh toppings.  The secret to great moist chicken is allowing the chicken to marinate overnight.  Also, after grilling the chicken, placing immediately in an airtight container to redistribute the juices in the chicken.

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Ingredients

• 5 breasts
• 4 heaping Tablespoons of  plain greek yogurt
• 3 tbsp olive oil
• 1 Tablespoon of freshly squeezed lemon juice
• 3 cloves garlic, minced or 3 teaspoons of minced garlic
• 1 tsp ground cumin
• 2 teaspoons Spanish style paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper (optional for spice)
• 1/2 tsp black pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon red pepper flakes
• 2 teaspoons salt

Toppings

• Chopped tomatoes or sliced in half cherry tomatoes
• Chopped lettuce or salad mix
• Sliced purple onions
• Creamy garlic sauce
• Tzatziki sauce
• Feta cheese crumbles
• Pickled red onions or turnips
• Fresh parsley or mint
• Sliced cucumber

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Supplies

• Grill, electric grill, or indoor stovetop grill pan
• Large airtight container
• Measuring spoons
• Cooking utensils
• Sharp knife
• Cutting board

 

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Directions For Chicken Breast Shawarma

Prepare & Marinate the Chicken

• Start by rinsing the chicken in cold water and cutting off any excess fat.  If the chicken breasts are really thick, slice lengthwise.
• In a large bowl, mix together yogurt, olive oil, lemon juice, garlic, and all the spices.  Then, add the chicken and coat well.  Cover and refrigerate for at least 3 hours and I recommended overnight for more moist chicken and deeper flavor.

• Make theGarlic Sauce and refrigerate until ready to serve.  See my creamy garlic sauce recipe here:  https://majorgates.com/recipes/greek-creamy-garlic-sauce/. Refrigerate until ready to serve.

Cook the Chicken

• Start by covering the bottom of large skillet  or pan with grill lines with olive oil over medium-high heat.  Then cook the chicken 5–6 minutes per side, until fully cooked and browned.  Now, immediately transfer to a container with a lid as each piece is ready.  When the lid is sealed, this allows the juices in the breasts to re-distribute and the chicken breasts stay juicy.

Slice the Chicken

• Let the cooked chicken rest for at least 5 minutes, and then slice thinly against the grain for tender, shawarma-style pieces.

Assemble the Shawarma Wraps

• Lay out warm pita or flatbread, then top with lettuce, tomato, cucumber, and sliced chicken. Then drizzle generously with creamy garlic sauce or Tzatziki sauce.  Wrap and serve immediately.

 

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How to Store & Reheat

Storing:
Refrigerate cooked chicken in an airtight container for up to 4 days.
Garlic sauce keeps for 3–4 days in the fridge.

Freezing:
Freeze cooked chicken slices in freezer bags for up to 2 months.
Thaw overnight before reheating.