Grilled Chicken Shawarma (Shawarma de Poulet Grillé)

Shawarma de Poulet Grillé, or Grilled Chicken Shawarma, is a popular dish in Djiboutian cuisine, known for its flavorful and aromatic spices. This recipe offers a delicious way to enjoy tender and juicy grilled chicken with a blend of Middle Eastern and East African flavors.

Grilled Chicken Shawarma (Shawarma de Poulet Grillé)

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/4 cup plain yogurt
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 4 pita bread or flatbreads
  • Sliced tomatoes, cucumbers, and onions for serving

Instructions

  1. In a bowl, mix the yogurt, olive oil, garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper to create the marinade.
  2. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
  3. Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side, or until fully cooked and slightly charred. Let the chicken rest for a few minutes before slicing.
  4. Warm the pita bread or flatbreads on the grill for a minute on each side.
  5. Assemble the shawarma by placing the sliced grilled chicken, tomatoes, cucumbers, and onions on the warm pita bread. Roll it up and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Grill

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Grill Tongs Bowl Cutting board Knife

Tools

Measuring spoons Grill brush

Serving suggestions

Serving Suggestions: Serve the Grilled Chicken Shawarma with a side of hummus, tabbouleh, or a fresh salad.

Tips & tricks

Tips: For added flavor, consider adding a drizzle of tahini sauce or a sprinkle of sumac to the shawarma before rolling it up.

Cost

$15