Grilled Chicken Shawarma with Lemon Tahini Sauce

Grilled Chicken Shawarma with Lemon Tahini Sauce

25 mins
12 mins

Take your taste buds on a flavor-packed adventure with this Grilled Chicken Shawarma recipe, an easy, grilled version of the classic Turkish street food. Plain yogurt is seasoned with cinnamon and cumin to create a flavor-packed marinade for chicken strips grilled on skewers. Full of fragrant spices, Middle Eastern flavors come together with tomatoes, fresh mint and homemade lemon tahini sauce on pita bread.

We made this recipe on the Performance Series™ 4-Burner Gas Grill using our sliding skewers, but you can make it on your grill.


For the Chicken Shawarma

  • 2 pounds chicken breast, boneless and skinless
  • 1 cup cherry tomatoes, halved
  • 1 bunch fresh mint leaves
  • 4 whole rounds pita bread

For the Garlic Yogurt Marinade

  • 1 cup plain yogurt
  • 3 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest, grated

For the Lemon Tahini Sauce

  • 3 garlic cloves, finely chopped
  • 1/4 cup lemon juice
  • 1 cup tahini (sesame butter)
  • 1 cup water
  • 1 tablespoon honey
  • 2 tablespoons parsley, chopped
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt


Step 1 Of 8
In a large bowl, combine yogurt, garlic, cumin, salt, pepper, cinnamon, lemon juice and lemon zest. Set aside.
Slice chicken breasts across the grain into 1/4-inch-thick strips.
Add sliced chicken to yogurt marinade and stir to coat evenly. Marinate in the refrigerator for 30 minutes to 12 hours.
Preheat your grill to 450°F.
Thread meat onto metal skewers. Grill over direct heat until the internal temperature reaches 165°F on an instant-read thermometer, about 6 minutes per side.
Combine garlic and lemon juice in a small bowl. Set aside for 5 minutes. Then, strain lemon juice into a medium-size bowl and discard the garlic. Add tahini, water, honey, parsley, pepper and salt. Whisk until smooth.
Remove skewers from the grill and let rest for 5 minutes.
Hot Tip
Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
8. Slide chicken off skewers onto pita bread and add tomatoes, mint and lemon tahini sauce.
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