You can never have too many delicious go-to chicken recipes, and this moist, spiced Middle Eastern grilled chicken shawarma is my new favorite.  It’s a great easy and healthy solo weeknight dinner (hello it’s me!) or scaled up for a giant party.  

I’ve already shared my take on Nadiya’s chicken shawarma recipe, which I’m obsessed with and make all the time. 

There are differences between that one and this recipe in both the spice mix and the cooking technique.  That one is baked (and doesn’t require pre-marinating), while this one is great for summer when you don’t want to turn the oven on. 

To me this grilled chicken shawarma is perfect, but someday I also want to try a more traditional stacking method on a skewer and then maybe baking it.

And your options for serving it are super versatile.  You can eat your grilled chicken shawarma by itself, with rice (I love this fluffy turmeric rice!) and veggies, or thrown on top of salad.  But to me, this is perfect tucked into a soft homemade flatbread and piled with toppings.

These flaky, buttery no-yeast flatbreads might be my favorite ones, but my easy homemade naan bread is a winner as well.  The pics below also show it atop some traditional Turkish bazlama flatbread as well.  

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