Grilled Chicken Shawarma Tahini

Name: Grilled Chicken Shawarma Tahini
Cook time: 30 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 4 skinless chicken breasts; 1 lemon (juice and zest); 1 tsp minced garlic; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp allspice; 1/2 tsp black pepper; 1/2 tsp red pepper flakes; 1/4 tsp turmeric; 1/4 tsp cinnamon; 1 cup unsweetened plain almond yogurt (or coconut yogurt); 1/2 cup tahini; 2 tsp lemon juice; 2 tsp dried parsley; 1 tsp dried oregano; 1 red onion; 3 vine-ripe tomatoes; 1 medium English cucumber; 2 tbsp chopped fresh parsley; 2 tbsp red wine vinegar; 2 tsp extra virgin olive oil; 1/2 tsp black pepper

Recipe by Jordan Avery · Updated July 2025

Grilling & Griddle Chicken

There's something magical about the sizzle of marinated chicken hitting a hot grill, especially when it's slathered in smoky Middle Eastern spices and served with a cool, creamy tahini sauce. Home cooks love this dish for its bold flavors, ease of assembly, and the way it transforms simple ingredients into a restaurant-worthy meal. Perfect for weeknight dinners or weekend gatherings, it's a gluten-free showstopper that's as satisfying to eat as it is beautiful on the plate. The combination of juicy chicken, tangy tahini yogurt, and crisp marinated veggies makes every bite irresistible.

What Makes This Recipe Special

The marinade balances warm spices like cinnamon and allspice with a touch of heat from red pepper flakes, creating a complex flavor profile that's far from one-note.
The tahini yogurt sauce is emulsified for a silky texture without separating, thanks to the lemon juice and a brief resting time.
Veggies are grilled alongside the chicken, absorbing the same smoky, spiced notes while staying crisp and bright.
Using almond or coconut yogurt in the sauce adds a subtle nuttiness and creaminess that complements the tahini's earthiness.

⏱ 30 mins

Middle Eastern

Servings 4

Ingredients

4 skinlesschicken breasts

1 lemon(juice and zest)

1 tspminced garlic

1 tspcumin

1 tspsmoked paprika

1/2 tspallspice

1/2 tspblack pepper

1/2 tspred pepper flakes

1/4 tspturmeric

1/4 tspcinnamon

1 cupunsweetened plain almond yogurt (or coconut yogurt)

1/2 cuptahini

2 tsplemon juice

2 tspdried parsley

1 tspdried oregano

1 redonion

3 vine-ripe tomatoes

1 mediumEnglish cucumber

2 tbspchopped fresh parsley

2 tbspred wine vinegar

2 tspextra virgin olive oil

1/2 tspblack pepper

Nutrition

320 caloriesCalories

Per serving · Values are estimates

Instructions

In a large bowl, mix together the chicken marinade ingredients and toss the chicken breasts to coat. Marinate in the fridge for at least 1 hour.

In a small bowl, mix the yogurt tahini sauce ingredients together and set aside to serve cold.

Cut the onion into large wedges, the tomatoes into wedges, and slice the cucumber. Preheat the grill and lightly grill the onion wedges for about 4-5 minutes on each side.

In a large bowl, combine the grilled onion wedges, cucumber, tomatoes, and the remaining veggie marinade ingredients. Toss together and refrigerate to chill.

Preheat the grill and grill the marinated chicken breasts for about 10-12 minutes per side, or until fully cooked.

Serve each chicken breast with a side of chilled yogurt tahini sauce and marinated veggies.

Essential Tips

Rest the chicken

After marinating, let the chicken sit at room temperature for 15-20 minutes before grilling. This ensures even cooking and prevents the meat from tightening up on the grill.

Oil the grill grates

Use a paper towel dipped in oil and tongs to coat the grates before preheating. This prevents the chicken from sticking and gives it those coveted grill marks.

Slice against the grain

Once grilled, slice the chicken breasts thinly against the grain. This shortens the muscle fibers for maximum tenderness and easier eating.

Sauce consistency check

If the tahini yogurt sauce is too thick, thin it with 1-2 teaspoons of cold water. It should coat the back of a spoon but still be pourable.

Char the veggies well

Don't rush grilling the onions and tomatoes. Let them char slightly in spots to deepen their flavor and add smokiness to the dish.

Smart Swaps & Variations

Spicier kick Add 1/4 teaspoon of cayenne pepper to the chicken marinade or swap red pepper flakes for 1/2 teaspoon of harissa paste for extra heat.

Herb-forward Replace dried parsley and oregano in the sauce with 2 tablespoons of fresh mint and cilantro, finely chopped.

Grilled halloumi Add 8 ounces of halloumi cheese, sliced 1/4-inch thick, to the grill for the last 2 minutes of cooking. Serve a slice on top of each shawarma.

Lighter wrap option For a lower-carb version, serve the chicken and veggies in butter lettuce leaves or collard green wraps instead of pita.

What to Serve With This

Warm gluten-free pita bread or flatbread, lightly toasted on the grill.
A simple fattoush salad with sumac and pomegranate seeds for added crunch and brightness.
Iced hibiscus tea or a crisp Lebanese beer, like Almaza, to balance the richness.
Pickled turnips or radishes for a tangy, crunchy contrast to the creamy sauce.

Storage & Reheating

Storage

Store the grilled chicken in an airtight container in the fridge for up to 3 days. Keep the tahini yogurt sauce and marinated veggies in separate containers to maintain texture.

Reheating

Gently reheat the chicken in a skillet over medium-low heat with a splash of water or broth to prevent drying. For the sauce, stir in a teaspoon of cold water before serving to refresh the consistency.

Expert Chef Tips

Toast the spices in a dry skillet for 30 seconds before adding them to the marinade to bloom their flavors and enhance their aromatic qualities.
Use a meat thermometer to check doneness-chicken should reach 165°F (74°C) in the thickest part. Overcooking will dry out the meat, even if it's marinated.
For extra depth in the tahini sauce, bloom 1/2 teaspoon of sumac in the lemon juice for 2 minutes before mixing with the other ingredients.

Equipment You’ll Need

Grill or grill pan for cooking the chicken and veggies
Mixing bowls (large and small) for marinating and sauce prep
Sharp chef's knife and cutting board for chopping veggies
Meat thermometer to ensure chicken reaches safe internal temperature

Nutritional Benefits

Each serving (assuming 4 servings) provides approximately 320 calories, with 18g of protein and 22g of healthy fats, primarily from tahini and almond yogurt.
The dish is naturally gluten-free and rich in anti-inflammatory spices like turmeric and cinnamon, which may support immune health.
Using almond or coconut yogurt in the sauce reduces dairy while adding beneficial fats and probiotics for gut health.
The dish is low in added sugars and high in fiber from the veggies, making it a balanced and satisfying meal option.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs stay juicier on the grill and benefit from the same marinade. They may take 2-3 minutes longer per side to cook, so keep an eye on them. Aim for thighs with the skin removed to keep it gluten-free.

What's the best way to marinate the chicken if I'm short on time?

If you're in a rush, marinate the chicken for at least 30 minutes at room temperature. The acid in the lemon juice will help tenderize the meat, but avoid marinating longer than 2 hours to prevent the yogurt from turning the chicken mushy.

Can I make this dish in the oven instead of on the grill?

Yes! Preheat the oven to 425°F (220°C) and bake the chicken on a wire rack set over a baking sheet for 20-25 minutes, flipping halfway. For a smoky flavor, broil for the last 2 minutes.

How can I make the tahini yogurt sauce thinner or thicker?

For a thinner sauce, whisk in cold water 1 teaspoon at a time until it reaches your desired consistency. For a thicker sauce, add more tahini or a dollop of Greek yogurt. The sauce will thicken further when chilled, so adjust before serving.

What's the best way to slice the grilled chicken breasts?

Let the chicken rest for 5 minutes after grilling, then slice it thinly against the grain. For even slices, use a sharp knife and apply gentle pressure. This ensures tender, easy-to-eat pieces that pair well with the sauce.

Can I use regular dairy yogurt instead of almond or coconut yogurt?

Yes, but keep in mind that dairy yogurt has a thinner consistency and can separate more easily. To prevent this, whisk the sauce vigorously after adding all ingredients and let it rest for 10 minutes before serving.

How do I prevent the veggies from getting soggy?

Pat the veggies dry before grilling and toss them with a bit of olive oil to help them caramelize. Grill them just until they're tender with slight char marks-about 4-5 minutes per side-and refrigerate them immediately after to halt cooking.

Can I freeze the marinated chicken?

Yes, marinated chicken freezes well for up to 3 months. Thaw it overnight in the fridge before grilling. Avoid freezing the sauce or veggies, as they'll lose texture when thawed.