Grilled Chicken Shwarma
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Marinating time
4 hrs
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Total Time
35 mins
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Servings
6
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Calories
260 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Turkish
Grilled Chicken Shwarma
Description
The Grilled Chicken Shwarma relies on a complex wet rub containing warm spices such as coriander, cumin, smoked paprika, turmeric, cinnamon, and chili powder combined with fresh garlic and ginger to create a layered flavor profile. The sugar in the rub balances the spices and helps in caramelization during grilling. Marinating the chicken allows the flavors to penetrate the meat. Grilling on medium-high heat imparts charred grill marks and enhances the texture with a crispy exterior while keeping the inside juicy. Turning the chicken every few minutes ensures even cooking until the internal temperature reaches 165°F.
Typically, this grilled shwarma is accompanied by Turkish flatbread and a bright tomato cucumber salad, which add freshness and contrast to the savory, spiced chicken. These sides complement the robust grilled meat for a well-rounded meal experience.
The marinade should be applied evenly, and resting the coated chicken in refrigeration for at least an hour but up to four hours enhances the flavor development. Make sure to oil the grill grates before cooking to prevent sticking and remove the chicken promptly after reaching safe internal temperature to maintain juiciness.
Ingredients
For the chicken:
- 2 pounds chicken thighs boneless, skinless
For the wet rub:
- 1 ½ tablespoons dark brown sugar
- 1 tablespoon ground coriander
- 2 teaspoons cumin ground
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Turmeric ground
- ½ teaspoon black pepper ground
- ¼ teaspoon cinnamon
- ½ teaspoon chili powder
- 5 garlic medium cloves, finely minced, fresh
- 1 teaspoon ginger finely minced, fresh
- 3 tablespoons extra virgin olive oil
Instructions
- Line a sheet pan with foil or plastic wrap for easy cleanup. Lay chicken out on prepared pan.
- Combine all rub ingredients in a medium-size bowl. Stir well to make a wet paste.
- With your hands, coat the chicken on all sides with the rub, cover the pan with plastic wrap and refrigerate for 1-4 hours.
- Prepare a gas or charcoal grill to medium-high heat. Oil grill grates to prevent sticking.
- Grill until all sides are golden, charred with nice grill marks. Turn every couple minutes, about 8-10 minutes per side. Internal temperature should be 165˚F.
- Enjoy with Turkish Flatbread and/or Turkish Tomato Cucumber Salad!
Notes
- Refrigerate the chicken with the rub for 1 to 4 hours to allow the spices to infuse the meat fully.
- Oil the grill grates before cooking to prevent sticking and achieve clean grill marks.
- Serve with Turkish flatbread and tomato cucumber salad for a traditional accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 915mg | 38% |
| Potassium | 413mg | 9% |
| Fiber | 0g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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