Armenian Grilled Chicken Shawarma

Name: Armenian Grilled Chicken Shawarma
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, patted dry, cut into 1½-inch pieces; ⅓ cup (80 ml) tomato ketchup; 6 garlic cloves, minced; 2 tsp (5 g) sweet paprika; 1½ tsp (3½ g) ground cumin; 3 tbsp (45 ml) extra virgin olive oil; 2 tbsp (30 ml) fresh lemon juice; 1 tsp (6 g) kosher salt; ½ tsp (1½ g) freshly ground black pepper; 4 pita bread, warmed briefly on the grill or in a dry skillet; 2 medium (300 g) ripe tomatoes, thinly sliced; 1 large (400 g) cucumber, thinly sliced or julienned; ½ medium (60 g) red onion, thinly sliced; ¾ cup (200 ml) plain Greek yogurt; 2 garlic cloves, minced or grated; 1 tbsp (15 ml) fresh lemon juice; ¼ tsp (1½ g) kosher salt

From the MyKitchenBank Kitchen

Tender chicken thighs marinated in a bold blend of garlic, paprika, cumin, and ketchup—a distinctly Armenian take on shawarma that's sweeter and more aromatic than Middle Eastern versions. Grilled until charred at the edges and juicy within, then served in warm pita with fresh tomatoes, cucumbers, and garlicky yogurt sauce. Ready to eat in under 2 hours with marinating time.

Prep: 20 min
Cook: 20 min
Wait: 1 hr
Total: 1 hr 40 min
Makes: 4 servings (4 shawarma wraps)

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Ingredients

4 servings

For the marinade and chicken
2 lb (900 g) boneless, skinless chicken thighs, patted dry, cut into 1½-inch pieces
⅓ cup (80 ml) tomato ketchup
6 garlic cloves, minced
2 tsp (5 g) sweet paprika
1½ tsp (3.5 g) ground cumin
3 tbsp (45 ml) extra virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp (6 g) kosher salt
½ tsp (1.5 g) freshly ground black pepper
For serving
4 pita bread, warmed briefly on the grill or in a dry skillet
2 medium (300 g) ripe tomatoes, thinly sliced
1 large (400 g) cucumber, thinly sliced or julienned
½ medium (60 g) red onion, thinly sliced
For the yogurt sauce
¾ cup (200 ml) plain Greek yogurt
2 garlic cloves, minced or grated
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1.5 g) kosher salt

Equipment (5)

Large mixing bowl
Grill (gas or charcoal) or grill pan
Metal skewers or wooden skewers (soaked)
Tongs
Instant-read meat thermometer (optional but helpful)

Steps

Before you start

Marinate chicken for at least 1 hour (up to 8 hours in the fridge yields deeper flavor)
Preheat your grill to medium-high heat 10 minutes before cooking
Have all vegetables prepped and yogurt sauce ready before you start grilling
If using wooden skewers, soak them in water for 30 minutes

1
Mix the marinade
- In a large mixing bowl, whisk together the ketchup, minced garlic, sweet paprika, ground cumin, olive oil, lemon juice, salt, and black pepper until smooth and well combined.
- The mixture should be thick but pourable, with no lumps of spice.
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Ready when: Marinade is smooth, fragrant, and spices are fully dispersed
Tip: Whisking the ketchup with lemon juice prevents the marinade from becoming too thick and helps the spices distribute evenly.
2
Coat chicken and marinate
- Add the chicken pieces to the marinade bowl and toss thoroughly to coat every piece.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours.
- If marinating longer than 2 hours, stir the chicken halfway through to ensure even coating.
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Ready when: Chicken is evenly coated and has absorbed the marinade color
Tip: Longer marinating times (4–8 hours) yield more complex flavor, but 1 hour is the minimum for good results.
3
Prepare the yogurt sauce
- While the chicken marinates, combine the Greek yogurt, minced garlic, lemon juice, and salt in a small bowl.
- Stir until smooth and well blended.
- Taste and adjust salt or lemon juice as needed.
- Cover and refrigerate until ready to serve.
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Ready when: Sauce is smooth, creamy, and well seasoned
Tip: Make the sauce at least 30 minutes ahead so the garlic flavor mellows slightly into the yogurt.
4
Thread chicken onto skewers
- Remove the marinated chicken from the fridge 10 minutes before grilling.
- Thread the chicken pieces onto metal or soaked wooden skewers, leaving a small gap between pieces so heat circulates evenly.
- If the marinade has pooled, shake off excess but do not rinse—the coating adds flavor and prevents drying.
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Ready when: Chicken is evenly spaced on skewers, marinade clings to the pieces
Tip: Leave a small space between pieces rather than packing them tightly; this prevents steaming and allows better browning.
5
Heat the grillOven 400°F / 205°C
- Preheat your grill to medium-high heat (around 400°F / 200°C).
- If using a charcoal grill, let the coals burn until they're glowing and mostly covered with white ash.
- For a gas grill, turn on all burners and let them run for 10 minutes.
- Oil the grates lightly with a folded paper towel dipped in oil to prevent sticking.
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Ready when: Grates are hot enough that water droplets immediately sizzle and evaporate
Tip: Oiling the grates before the chicken goes on prevents the delicate exterior from sticking and tearing.
6
Grill the chicken skewersOven 165°F / 75°C
- Place the chicken skewers on the preheated grill, spacing them 2 inches apart.
- Do not move them for the first 3–4 minutes to develop a charred crust.
- Rotate each skewer 90 degrees and cook for another 3–4 minutes, then flip and repeat on the second side (3–4 minutes per side).
- Total cooking time is 12–16 minutes depending on thickness.
- The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest point, or when the meat is opaque throughout with light char marks and no pink inside.
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Ready when: Internal temperature is 165°F (74°C); meat is opaque and has golden-brown char
Tip: Rotate rather than constantly flip; this gives the chicken time to develop flavor-enhancing char without drying out.
7
Warm the pita bread
- In the final 2 minutes of cooking the chicken, place the pita bread directly on the grill grates (or use a grill basket) for 1–2 minutes per side, just until warmed and lightly toasted.
- Alternatively, warm them in a dry skillet over medium heat.
- Set aside on a clean plate.
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Ready when: Pita is warm and pliable, with light grill marks
Tip: Warming the pita makes it more pliable and helps it hold the filling without tearing or becoming soggy too quickly.
8
Rest the chicken
- Transfer the grilled chicken skewers to a warm plate and let rest for 2–3 minutes.
- This allows the juices to redistribute and keeps the meat moist.
- While it rests, slide the chicken off the skewers if desired, or leave on the skewers for a dramatic presentation.
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Ready when: Chicken is still steaming but has relaxed
Tip: Even 2 minutes of resting makes a noticeable difference in juiciness; don't skip this step.
9
Assemble the shawarma
- Lay a warm pita flat on a plate.
- Spread 2–3 tablespoons of the yogurt sauce down the center of the pita, leaving a 1-inch border on each side.
- Top with a grilled chicken skewer or a portion of sliced grilled chicken.
- Layer with sliced tomatoes, cucumbers, and red onion, dividing evenly among the four wraps.
- Fold the sides of the pita up and over the filling, then roll from one end, tucking in the sides as you go to create a secure wrap.
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Ready when: Shawarma is tightly wrapped with filling visible at the open ends
Tip: Don't overfill; a generous but not overloaded wrap holds together better and is easier to eat. You can serve the components separately for a build-your-own approach.
10
Serve immediately
- Serve the warm shawarma wraps right away while the chicken is hot and the yogurt sauce is cool.
- Offer extra yogurt sauce on the side for dipping or drizzling.
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Tip: Shawarma is best enjoyed warm and fresh off the grill, but leftovers can be wrapped in foil and reheated gently.

Good to know

Tips

The ketchup in the marinade is key to Armenian-style shawarma—it provides sweetness and helps the spices caramelize on the grill. Don't omit or substitute with just tomato paste.
For extra smoky flavor, add 1 tsp smoked paprika to the marinade or finish the chicken with a squeeze of pomegranate molasses drizzled just before serving.
If you don't have a grill, this chicken can be cooked in a hot cast-iron skillet over medium-high heat or broiled in the oven. The char won't be as pronounced, but the flavor will still be excellent.
Serve with pickled vegetables (turnips, cabbage, or peppers), sumac-dusted tomatoes, or fresh herbs like parsley and dill on the side for a more elaborate spread.

Make ahead

Marinate the chicken up to 8 hours ahead and refrigerate in a covered bowl. Prepare the yogurt sauce up to 3 days ahead. Grill and assemble the shawarma fresh when ready to eat for best texture and flavor.

Storage & reheating

Leftovers: Store grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven wrapped in foil for 8–10 minutes or in a skillet over medium-low heat. Store assembled shawarma wraps wrapped in foil in the fridge for up to 2 days; unwrap and warm in a skillet before eating. Yogurt sauce keeps refrigerated for up to 3 days. Do not freeze the assembled wraps, as the pita and vegetables won't retain quality, but cooked chicken can be frozen for up to 3 months and reheated before assembling.

Substitutions

sweet paprika → smoked paprika. Adds a deeper, slightly smoky dimension if you prefer a more complex flavor.
plain Greek yogurt → sour cream or labneh (strained yogurt). Sour cream adds tang; labneh is thicker and more authentic to some Armenian preparations.
tomato ketchup → tomato paste mixed with 1 tbsp honey and 2 tbsp water. Makes a less sweet but more concentrated marinade; adjust honey to taste.
ground cumin → caraway seeds (1 tsp) or a mix of cumin and coriander. Caraway gives an earthier note; coriander adds a slight citrus brightness.