Why You’ll Love This this Mediterranean Chicken Shawarma
This Mediterranean chicken shawarma brings all those bold, aromatic spices right to your kitchen, no food truck required.
The tender, perfectly seasoned chicken gets paired with sweet grilled peppers and onions, then topped with a creamy tahini-yogurt sauce that’ll make you forget all about boring weeknight dinners.
Plus, everything comes together in about 30 minutes, which means you can have restaurant-quality shawarma on the table faster than you can say “where did I put that takeout menu again?”
Ingredients List
This Mediterranean chicken shawarma comes together with a mix of pantry spices and fresh ingredients that you probably already have hanging around your kitchen.
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground cardamom
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon grill seasoning (Montreal recommended)
- 1 lemon (juice divided)
- 2 large garlic cloves (grated or finely chopped)
- 5 tablespoons extra-virgin olive oil (divided)
- 4 boneless, skinless chicken breasts (6-8 ounces each)
- 1 large onion (sliced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1/4 cup tahini
- 1 1/2 cups Greek yogurt
- 4 pita bread
Health-wise, this recipe is actually doing you some favors:
- The spice blend packs antioxidants and anti-inflammatory benefits, especially from that cumin and coriander combo.
- Greek yogurt brings protein and probiotics to the party, while tahini adds healthy fats and a nutty richness.
- Those colorful bell peppers are loaded with vitamin C, and the lean chicken keeps your protein game strong.
- You’re getting quality olive oil instead of mysterious food truck oils, which means you know exactly what’s going into your body.
Step by Step Directions
This Mediterranean chicken shawarma brings together bold Middle Eastern flavors with simple grilling techniques for a restaurant-quality meal at home.
Prepare the Chicken:
- Preheat your indoor or outdoor grill to high heat.
- Combine coriander, cumin, cardamom, chili powder, paprika, and grill seasoning in a bowl.
- Add juice from half the lemon, grated garlic, and 3 tablespoons olive oil to create a paste-like marinade.
- Slather the spice mixture all over chicken breasts until well-coated.
- Grill chicken for 6-7 minutes per side until cooked through.
- Remove from grill and let rest before slicing thinly.
Cook the Vegetables:
- Heat a large skillet over medium-high heat with remaining 2 tablespoons olive oil.
- Add sliced onions and bell peppers once oil ripples.
- Season with salt and pepper, then cook for 5 minutes, stirring frequently until vegetables start to wilt.
Make the Sauce:
- Combine remaining lemon juice, tahini, Greek yogurt, salt, and a drizzle of olive oil in a bowl.
- Mix until well combined.
Assemble:
- Warm pita bread on the grill for 1 minute per side to get a light char.
- Place sliced chicken on each pita.
- Top with pepper and onion mixture.
- Add a generous dollop of yogurt-tahini sauce.
While this recipe uses standard cookware, having the right Indian cooking equipment can enhance your spice preparation and grilling techniques for more authentic Middle Eastern flavors.
Substitutions and Variations
• Bread alternatives – Naan, flatbread, or even sturdy lettuce cups work when pita isn’t available.
Flour tortillas are totally fine too, even if they make this more of a Mediterranean-Mexican mashup.
• Add some heat – Toss in some harissa paste with the marinade, or drizzle hot sauce over the finished shawarma.
Because sometimes you want your dinner to wake up your taste buds a little.
Additional Things to Serve With This Dish
This shawarma is definitely hearty enough to stand on its own, but a few sides can turn dinner into something that feels a little more special.
- Tabbouleh or fattoush – Fresh, herb-heavy salads cut through all that rich, spiced chicken beautifully. Plus, the crunch factor is real.
- Hummus and baba ganoush – Because when you’re already going Mediterranean, why not lean all the way in? These dips work great for dunking extra pita or veggies.
- Roasted vegetables – Zucchini, eggplant, or cherry tomatoes tossed with olive oil and za’atar make the plate look fancy without much effort.
- Rice pilaf – A simple side of seasoned rice soaks up any extra sauce that might be pooling on your plate, and honestly, who doesn’t love carbs with more carbs?
- Pickled vegetables – Quick-pickled cucumbers, turnips, or red onions add that tangy pop that makes your mouth water between bites.
- Simple cucumber salad – Slice some cucumbers thin, toss with lemon juice, olive oil, and a pinch of salt. Sometimes the simplest things are exactly what a meal needs.
Cooking Tips & Tricks (Chef’s Notes)
Getting this shawarma just right comes down to a few key moves that’ll save you from dry chicken and bland flavors.
- Don’t skip the rest time – That marinated chicken needs at least 15 minutes to relax after grilling, otherwise all those beautiful juices will run right onto your cutting board instead of staying where they belong.
- Make your spice paste thick – If it’s too liquidy, it’ll just slide right off the chicken and you’ll end up with sad, under-seasoned meat. Think peanut butter consistency, not salad dressing.
- Slice against the grain – Look for those muscle fibers running through the chicken and cut perpendicular to them. Your jaw will thank you later when you’re not wrestling with chewy pieces.
- Get those veggies properly wilted – Nobody wants crunchy onions in their shawarma, so give them enough time in that hot skillet to actually soften up and get a little caramelized.
- Warm your pita properly – Cold pita is like cardboard, but overcooked pita turns into crispy chips. Just a quick minute on each side until it puffs slightly and gets those nice grill marks.
- Balance your sauce – Taste that yogurt mixture before you dollop it on everything. Too thick and it won’t spread nicely, too thin and it’ll make your pita soggy. Add water or more yogurt as needed.
- Assemble quickly – Once you start building these beauties, work fast so the pita stays warm and everything melds together while the chicken is still at its peak.
Nutritional Facts
Each serving of this Mediterranean chicken shawarma delivers a well-balanced mix of protein, healthy fats, and complex carbs.
- Calories: Approximately 485 per serving (serves 4)
- Protein: 42g – primarily from the chicken breast and Greek yogurt, supporting muscle maintenance and satiety
- Carbohydrates: 35g – mostly from the pita bread, providing energy for your day
- Fat: 22g – includes heart-healthy monounsaturated fats from olive oil and tahini
- Fiber: 4g – contributed by the vegetables and whole grain pita (if using whole wheat)
- Sodium: 680mg – mainly from the Montreal grill seasoning and natural sodium in yogurt
- Calcium: 185mg – thanks to the Greek yogurt and tahini, supporting bone health
- Iron: 3.2mg – from the spice blend and chicken, helping with oxygen transport
- Vitamin C: 95mg – bell peppers are vitamin C powerhouses, boosting immune function
- Potassium: 825mg – chicken and vegetables contribute to healthy blood pressure regulation
- Healthy fats breakdown: 65% monounsaturated, 20% polyunsaturated, 15% saturated
- Complete protein: Contains all essential amino acids needed for optimal body function
Fun “Did You Know?”
Beyond the impressive nutritional profile, shawarma carries fascinating stories that’ll make your next bite even more interesting.
Did you know shawarma’s name comes from the Turkish word “çevirme,” meaning “turning”? It originally referred to the rotating spit cooking method.
The dish traveled from Ottoman Turkey throughout the Middle East, with each region adding unique twists.
Here’s something cool: the vertical rotisserie was actually invented in 19th-century Turkey, revolutionizing how we cook meat.
Today’s shawarma influenced döner kebab, gyros, and even tacos al pastor in Mexico.
You’re fundamentally enjoying centuries of culinary evolution in one delicious wrap!
