Chicken Shwarma

I was craving something Greek when I came across this recipe on Erin’s site. This originated from Cooking Light and Erin adapted it. I changed it a bit as well but it’s an easy recipe to play with. This is a delicious, light, & fresh way to use your grill.

Chicken Shwarma


2 tablespoons fresh lemon juice

1 teaspoon curry powder

2 teaspoons extra virgin olive oil

3/4 teaspoon salt

1/2 teaspoon ground cumin

3 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips


1/2 cup plain 2% reduced-fat Greek yogurt

2 tablespoons tahini

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1 garlic clove, minced

Remaining ingredients:

Cooking spray

4 (6-inch) pitas

Sliced tomatoes & cucumbers

Chopped Greek olives

Feta Cheese

Preheat grill to medium-high heat.

To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

To prepare sauce, combine yogurt and next 4 ingredients, stirring with a whisk.

Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

Place pitas on grill rack; grill 1 minute on each side or until lightly toasted.

To serve, just load your pitas with the meat, vegetables, & cheese to your liking and then top with the sauce. Yummy!!





  1. I always order this at our local Middle Eastern Deli but I've never tried making it myself. Yours looks totally awesome!

  2. I just love shawarma, though I've never made it with curry. Looks really delicious!

  3. What a great twist to use curry on the chicken. You've successfully got me craving mediterranean food now :)