Grilled Chicken Shawarma

I’ve come to the conclusion that sometimes the best recipes are ones you find randomly in magazines. Unless you’re reading a food magazine, you’re probably not looking specifically for a recipe as you flip through the pages. So when you stumble upon something that makes you salivate, the next step is very obvious: rip out that page and make some moves.

I found this recipe for shawarma in the May issue of Men’s Health. Once the chicken is marinaded, it’s really quick to make. The printed recipe calls for a pound and a half of chicken, but I was just making it for myself, so I made enough for one dinner and one leftover and eyeballed the amounts… and it was amazing.

Grilled Chicken Shawarma

Here’s what you’ll need:
2 boneless chicken breasts
plain Greek yogurt
garlic cloves
ground cumin
dried oregano
lemon juice
olive oil
red wine vinegar
a whole wheat pita

for the toppings: sliced tomatoes, cucumbers, and red onion; hummus and hot sauce

Here’s how you do it:
Marinade: mix yogurt (enough to fully cover the two chicken breasts), cumin, oregano, and lemon juice. I didn’t even measure it, but I just used twice as much cumin as oregano. You can use a generous amount, so that you can still see it when you mix it well with the yogurt. Use just a few drops of lemon juice, or half a lemon’s juice if you’re going the fresh route. Put the chicken breasts into a Ziploc bag, add the marinade, close the bag, and shake it up until the chicken is completely coated. Put back in the fridge and let marinate for at least two hours. I left mine in for probably close to 24, but that was just for convenience purposes.
Sauce: Mix some yogurt with one clove of garlic, minced. Mince some cucumber (remove the seeds) and add to the yogurt. Add a spoonful of olive oil and a little bit of red wine vinegar. Mix it all up and adjust according to taste.

1.Cook the chicken and toast the pita a little
2.When the chicken is done, cut it into strips and stuff it into the pita. Add the yogurt sauce and toppings. Slice them as thinly as possible so they can be shoved into the pita, too
3. The recipe says it’s up to you, but I totally recommend adding some hummus and hot sauce of your choice to give it an extra flavor kick.

You can find the full recipe on if you want to know exact measurements and nutritional facts for the full dish, which serves four. Also, the chicken is meant to be grilled, but it was pouring rain today (plus I have yet to master my grilling skills…) so I just cooked it on the stovetop and it was still delish. I can’t wait to eat the leftovers!


One thought on “Grilled Chicken Shawarma

  1. Pingback: Greek Goodness | Lifestyles of the Funemployed

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