Spicy Chicken Shawarma – 45-Minute Recipe
A zesty, aromatic chicken shawarma bursting with Middle Eastern spices. Tender chicken marinated in a creamy yogurt‑spice blend is grilled to perfection and wrapped in warm whole‑wheat pita with crisp cucumber, juicy tomato, red onion, and fresh parsley.
Recipe by Ahmad Alzahabi· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
45 min estimated total time for 4 servings.
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Ingredients
- 1 1/10 lb chicken breast
- 2 tbsp olive oil
- 3 clove garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp ground black pepper
- to taste salt
- 2 tbsp lemon juice
- 3 tbsp plain yogurt
- 4 piece whole wheat pita bread
- 0.5 piece cucumber
- 1 piece tomato
- 0.25 piece red onion
- 1 tbsp fresh parsley
Instructions
- 1In a large bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, ground black pepper, salt (to taste), lemon juice, and plain yogurt; whisk until a smooth shawarma spice paste forms.
- 2Add the thin chicken strips to the bowl, toss to coat evenly with the paste, cover, and refrigerate for at least 30 minutes, up to 4 hours, to allow the flavors to meld.
- 3Preheat a grill pan or outdoor grill to medium‑high heat (about 392°F / 400°F). Lightly oil the surface if needed.
- 4Place the marinated chicken strips on the hot grill in a single layer; cook for 5–7 minutes, turning once or twice, until the chicken is cooked through (internal temperature 167°F / 165°F) and lightly charred at the edges.
- 5While the chicken finishes cooking, warm the whole‑wheat pita breads on the grill or in a dry skillet for about 1 minute per side, until soft and pliable.
- 6Slice the cucumber, tomato, and red onion as indicated; keep the fresh parsley chopped and ready.
- 7To assemble each shawarma, open a warm pita, layer with a generous portion of the grilled chicken, then add sliced cucumber, tomato, red onion, and a sprinkle of chopped parsley.
- 8Optionally drizzle with tahini sauce or an extra dollop of yogurt dip.
- 9Serve the shawarmas immediately while hot, accompanied by extra sauce on the side.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate for flavor
Let the chicken sit in the yogurt‑spice mixture for at least 30 minutes, up to 4 hours, before grilling.
Warm pita while cooking
Heat the pita breads on the grill or in a skillet for about 1 minute per side as the chicken finishes cooking.
Single‑layer grilling
Place chicken strips in a single layer and turn once or twice.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Spicy Chicken Shawarma?
- About 45 minutes in total: 30 minutes of prep and 15 minutes of cooking.
- How many servings does this Spicy Chicken Shawarma recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Spicy Chicken Shawarma recipe come from?
- It was shared by Ahmad Alzahabi on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.