Royalty Fast Food

This Grilled Chicken Shawarma Wrap marinade has got to be the finest marinade I’ve ever made. Ever. I might even use the marinade as a sauce in the future because it was so amazing. A unique blend of savory garlic, sweet spices like cinnamon, clove, and nutmeg, and tangy yogurt and lemon flavors make up the flavor of this shawarma marinade. It is true magic.

I cooked this grilled chicken shawarma to use to make sandwich wraps, but I ended up using it as a salad garnish and snacking on the chicken by itself. It is that good. This tasty chicken is very versatile and c an be used for anything.

Because even if you don’t want the sandwich, you NEED to at least try the chicken, I divided the ingredient list to show just the chicken & marinade in case you want to use it for something other than the sandwich.

This is a little different than the chicken shawarma you might have enjoyed in a restaurant. Restaurant chicken shawarma is cooked gently on a rotisserie with fattier chicken pieces. An extremely juicy, slightly oily joy is the end product of the slow roasting. However, this grilled chicken shawarma is quite acceptable on a hectic night.

INGREDIENTS Grilled Chicken Shawarma Wrap

CHICKEN & MARINADE

• 2 large chicken breasts (1.25 lbs)
• 1/2 cup plain yogurt
• 1 Tbsp garlic, minced
• 1 Tbsp lemon juice
• 1/2 tsp cinnamon
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves

YOGURT SAUCE

• 7 oz cup plain Greek yogurt
• 1/4 tsp garlic, minced
• 1/4 tsp dried dill
• 1/4 tsp salt

SANDWICH

• 4 Homemade naan, pita, or flatbread
• 1/2 Head romaine lettuce
• 1 Medium cucumber
• 2 Medium Roma tomatoes

INSTRUCTIONS 

1. Combine the marinade ingredients in a small bowl (yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove). Chicken should be added to the marinade, thoroughly coated, then covered and chilled for 4 to 24 hours. To optimize taste, cut the chicken into strips if preferred before marinating.
2. Prepare the sandwich’s yogurt sauce. Garlic, dill, and salt are added to a 7 oz. container of plain Greek yogurt. Keep chilled until you’re ready to use.
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3. Cook the chicken on the grill after marinating it (I use a George Foreman, cooked for about 7 minutes).
4. Prepare the sandwich’s vegetables. In a colander, chop, wash, and drain the lettuce. Slice and clean the tomato and cucumber.
5. Create the chicken shawarma subs. On your flatbread, spread the yogurt sauce. Add the chicken and vegetables on top. The sandwich must be rolled up. To assist the sandwich stay closed while you eat, you can cover it with foil.