Indian-Spiced Chicken Shawarma with Cilantro Chutney

Name: Indian-Spiced Chicken Shawarma with Cilantro Chutney
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lbs (680 g) boneless, skinless chicken breasts, patted dry, each cut lengthwise in half to create thin cutlets about ½ inch thick; ¾ cup (180 ml) plain full-fat Greek yogurt; 3 tbsp (45 ml) fresh ginger-garlic paste, or 2 tbsp fresh ginger minced mixed with 2 cloves garlic minced; 2 tsp (5 g) garam masala; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; ½ tsp (1 g) turmeric powder; 1 tsp (2 g) smoked paprika; 3 tbsp (45 ml) fresh lemon juice; 1¼ tsp (7 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 3 tbsp (45 ml) vegetable oil; 2 cups (50 g) fresh cilantro leaves and tender stems, loosely packed, roughly chopped; ½ cup (12 g) fresh mint leaves, loosely packed, roughly chopped; 2 whole fresh green chili (serrano or Thai green), roughly chopped, seeds removed if you prefer less heat; ½ cup (120 ml) plain yogurt; 2 tbsp (30 ml) fresh lemon juice; 2 whole garlic cloves, peeled and minced; kosher salt, to taste; ¼ tsp (½ g) ground cumin; 4 whole warm pita bread, room temperature or warmed on the grill; 1 whole (150 g) red onion, thinly sliced into half-moons; 2 whole (300 g) ripe tomato, thinly sliced or diced; 2 cups (75 g) crisp lettuce (romaine or iceberg), chopped or torn (optional)

From the MyKitchenBank Kitchen

Tender, aromatic chicken breast marinated in a blend of warm Indian spices, yogurt, and ginger-garlic paste, then grilled to smoky perfection. Served in warm pita bread with bright cilantro chutney, sliced onions, and tomatoes for a vibrant fusion of Indian and Middle Eastern flavors.

Prep: 25 min
Cook: 15 min
Wait: 2 hr
Total: 2 hr 40 min
Makes: 4 shawarma wraps (serves 4)

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Ingredients

4 servings

For the chicken
1½ lbs (680 g) boneless, skinless chicken breasts, patted dry, each cut lengthwise in half to create thin cutlets about ½ inch thick
¾ cup (180 ml) plain full-fat Greek yogurt
3 tbsp (45 ml) fresh ginger-garlic paste, or 2 tbsp fresh ginger minced mixed with 2 cloves garlic minced
2 tsp (5 g) garam masala
1½ tsp (3 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) turmeric powder
1 tsp (2 g) smoked paprika
3 tbsp (45 ml) fresh lemon juice
1¼ tsp (7 g) kosher salt
½ tsp (1 g) freshly ground black pepper
3 tbsp (45 ml) vegetable oil
For the cilantro chutney
2 cups (50 g) fresh cilantro leaves and tender stems, loosely packed, roughly chopped
½ cup (12 g) fresh mint leaves, loosely packed, roughly chopped
2 whole fresh green chili (serrano or Thai green), roughly chopped, seeds removed if you prefer less heat
½ cup (120 ml) plain yogurt
2 tbsp (30 ml) fresh lemon juice
2 whole garlic cloves, peeled and minced
kosher salt, to taste
¼ tsp (0.5 g) ground cumin
For serving
4 whole warm pita bread, room temperature or warmed on the grill
1 whole (150 g) red onion, thinly sliced into half-moons
2 whole (300 g) ripe tomato, thinly sliced or diced
2 cups (75 g) crisp lettuce (romaine or iceberg), chopped or torn (optional)

Equipment (8)

Large mixing bowl
Medium mixing bowl
Whisk
Sharp knife and cutting board
Grill or grill pan
Meat thermometer
Tongs
Serving platter

Steps

Before you start

Remove chicken from the refrigerator 15 minutes before grilling so it cooks evenly
Preheat your grill to medium-high heat (about 400°F / 200°C)
Prepare all ingredients and have them within arm's reach of the grill
Make the cilantro chutney up to 2 hours ahead if time is tight

1
Make the cilantro chutney
- In a medium bowl, combine the fresh cilantro, mint, green chili, minced garlic, ground cumin, and lemon juice.
- Stir in the yogurt until smooth and well combined.
- Season with salt to taste.
- The chutney should be bright green and pourable but thick.
- Set aside at room temperature or refrigerate until serving.
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Ready when: Chutney is smooth, well combined, and bright green
Tip: Make this up to 2 hours ahead to let the flavors meld
2
Mix the marinade
- In a large bowl, whisk together the Greek yogurt, ginger-garlic paste, garam masala, cumin, coriander, turmeric, smoked paprika, lemon juice, kosher salt, and black pepper until smooth.
- Stir in the vegetable oil until combined.
- The marinade should be thick and evenly spiced.
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Ready when: All spices are fully combined and no lumps remain
Tip: Whisk well to dissolve all spices evenly throughout the yogurt
3
Marinate the chicken
- Pat the chicken breasts dry with paper towels.
- Cut each breast lengthwise to create thin cutlets about ½ inch (1.3 cm) thick.
- Add the chicken cutlets to the bowl with the marinade and toss thoroughly to coat all surfaces.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours.
- The longer it sits, the deeper the spice penetration.
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Ready when: Chicken is fully coated and beginning to absorb the marinade
Tip: Thin cutlets cook faster and more evenly than thick breasts; don't skip this step
4
Preheat the grillOven 400°F / 205°C
- Set your grill to medium-high heat (around 400°F / 200°C).
- If using a grill pan, place it on the stovetop over medium-high heat.
- Allow the grill to heat for 5–10 minutes until very hot.
- Oil the grill grates lightly with a high-heat oil to prevent sticking.
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Ready when: Grill is very hot; a water droplet sizzles on contact
Tip: Do not skip preheating; a hot grill creates proper char and prevents sticking
5
Grill the chicken cutletsOven 165°F / 75°C
- Remove the chicken from the refrigerator.
- Working in batches to avoid overcrowding, place the marinated chicken cutlets on the hot grill.
- Cook for 3–4 minutes per side until the internal temperature reaches 165°F (74°C) and the chicken is marked with light char and fully cooked through.
- The chicken should release easily from the grill when ready to flip.
- Transfer cooked chicken to a clean platter and tent loosely with foil to keep warm.
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Ready when: Internal temperature is 165°F (74°C); chicken is opaque and has light char marks
Tip: Use a meat thermometer to ensure doneness; don't rely on color alone with marinaded chicken
6
Assemble the shawarma wraps
- Warm the pita bread on the grill for 30 seconds per side, or place it in a warm oven for 2 minutes.
- Lay each pita flat on a serving plate.
- Divide the sliced red onion, tomato, and lettuce (if using) among the pitas.
- Top each with 2–3 pieces of the grilled chicken.
- Generously drizzle with cilantro chutney, using about 3 tablespoons per wrap.
- Fold or wrap the pita around the filling.
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Ready when: Pitas are warm and flexible; chicken is distributed evenly
Tip: Assemble just before serving so the pita stays soft and warm

Good to know

Tips

Make thin, even cutlets by laying the chicken breast on the cutting board, placing your hand flat on top, and carefully slicing horizontally. Thinner pieces cook faster and more evenly.
If you don't have a grill, use a grill pan or cast-iron skillet on the stovetop over medium-high heat. The results are nearly identical.
The cilantro chutney can be blended smooth in a food processor if you prefer a creamier texture, but hand-chopped is more authentic and rustic.
Warm pita bread is essential for a great eating experience; cold pita is tough and unpleasant. Grill it or wrap in foil and place in a warm oven just before serving.

Make ahead

Marinate the chicken up to 8 hours ahead (refrigerated). Make the cilantro chutney up to 2 hours ahead and keep at room temperature or chilled. Slice vegetables 1 hour ahead and cover with damp paper towels to keep them crisp.

Storage & reheating

Leftover grilled chicken keeps refrigerated in an airtight container for up to 3 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes or in a skillet over medium heat with a splash of water. Cilantro chutney keeps refrigerated for up to 3 days. Do not freeze the chicken after grilling as the texture becomes dry.

Substitutions

plain full-fat Greek yogurt → sour cream or full-fat coconut milk. Use equal amounts for a slightly tangier or creamier marinade, though the flavor profile will shift slightly
fresh cilantro leaves and tender stems → parsley (flat-leaf) with an extra ½ tsp ground coriander. Cilantro's flavor is distinctive; parsley is milder, so the coriander helps compensate
fresh green chili (serrano or Thai green) → ½ tsp red pepper flakes or cayenne pepper. This gives heat but loses the fresh, grassy flavor of chili; start with less and adjust to taste
boneless, skinless chicken breasts → boneless chicken thighs cut into thin cutlets, or lamb leg cut into thin slices. Thighs stay juicier when grilled; lamb is authentic to traditional shawarma but has a stronger flavor