Description
This Grilled Chicken Shawarma recipe features tender, flavorful chicken marinated in a blend of smoked paprika, cumin, turmeric, garlic, and lemon. Served alongside golden, crispy turmeric-spiced fries with a touch of cayenne for heat, and a creamy, tangy garlic yogurt sauce, this dish offers a delicious Middle Eastern-inspired meal perfect for a family gathering or casual dinner.
Ingredients
Chicken Shawarma
- 2 pounds boneless skinless chicken breasts or thighs, cut into bite size chunks
- 1/4 cup plus 3 tablespoons extra virgin olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 6 cloves garlic, grated (4 cloves for marinade, 2 cloves for sauce)
- Juice and zest of 1 lemon
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and black pepper, to taste
- 4 shallots, halved
- 1 cup plain Greek yogurt or avocado mayo
- 1/2 cup mixed herbs (such as mint and dill), chopped
Golden Butter Fries
- 4 russet potatoes, cut into ¼-inch-thick matchsticks
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground turmeric
- 1/4 to 1/2 teaspoon cayenne pepper
- 4 cloves garlic, skin on and smashed
- Kosher salt, to taste
- 2 tablespoons salted butter
Instructions
- Marinate Chicken: In a bowl, combine the chicken chunks with 1/4 cup olive oil, smoked paprika, cumin, turmeric, 4 cloves grated garlic, lemon juice and zest, crushed red pepper flakes, and a generous pinch of kosher salt. Toss thoroughly to coat all the pieces. Cover and marinate in the refrigerator for at least 15 minutes, or up to overnight for deeper flavor infusion.
- Prepare and Bake Fries: Preheat the oven to 425°F (220°C). Arrange the cut potatoes on a large baking sheet. Toss them evenly with 3 tablespoons olive oil, turmeric, cayenne pepper (adjust to heat preference between 1/4 and 1/2 teaspoon), smashed garlic cloves, and a big pinch of kosher salt. Spread the fries out in a single layer without overcrowding; if necessary, split between two baking sheets. Bake for 15-20 minutes, then flip the fries and bake for another 15 minutes. Remove briefly, add the salted butter and toss the fries to coat, then return to the oven for an additional 5 minutes. The fries should be tender on the inside and crispy on the outside.
- Make Garlic Sauce: In a small bowl, combine the Greek yogurt (or avocado mayo), 2 cloves grated garlic, and 2 to 3 tablespoons lemon juice. Season with salt to taste. Adjust lemon juice as desired to achieve a tangy, garlicky sauce.
- Grill the Chicken and Shallots: Preheat a grill, grill pan, or skillet to medium-high heat. Thread the marinated chicken pieces onto skewers. Grill the chicken skewers for 10 to 12 minutes total, turning occasionally until lightly charred and cooked through. Simultaneously, grill the shallot halves for 2-3 minutes per side until tender and slightly charred. (Alternatively, roast the chicken at 400°F for 20-30 minutes if grilling is not an option.)
- Prepare Herb Oil for Shallots: In a bowl, mix the remaining 3 tablespoons of olive oil with the chopped mixed herbs and a pinch of salt. Add the grilled shallots and toss gently to coat them in the herb oil.
- Serve: Plate the grilled chicken shawarma topped with the creamy garlic sauce and herb-coated shallots. Add the golden butter fries on the side along with warm naan bread for a complete, satisfying meal. Enjoy!
Notes
- The garlic sauce can be made ahead for convenience and stored in the refrigerator for up to 2 days.
- If you prefer milder fries, reduce or omit the cayenne pepper.
- Marinating the chicken longer intensifies flavors and helps tenderize the meat.
- Use wooden skewers soaked in water for 30 minutes beforehand to prevent burning on the grill.
- For a dairy-free garlic sauce alternative, use avocado mayo instead of Greek yogurt.
- The shallots add a sweet, smoky element that complements the spices beautifully—don’t skip them!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
