Charcoal-Grilled Shawarma Chicken with Tahini Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Marinated chicken thighs grilled over high heat for smoky flavor, served with a creamy tahini sauce and fresh herbs. This middle eastern-inspired chicken ready in about 30 minutes blends boneless skinless chicken thighs, plain yogurt, lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Middle Eastern cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a mixing bowl, combine 1/2 cup plain yogurt, 2 tbsp lemon juice, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil. Whisk to form a marinade.
  2. Step 2: Add 1 lb boneless skinless chicken thighs to the marinade, coating evenly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
  3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off.
  4. Step 4: Grill chicken thighs for 5-6 minutes per side, until cooked through and nicely charred with an internal temperature of 165°F.
  5. Step 5: For the tahini sauce, whisk together 1/4 cup tahini, 3 tbsp water, 1 minced garlic clove, and 1 tbsp lemon juice until smooth and creamy. Add more water if needed to reach a drizzling consistency.
  6. Step 6: Slice the grilled chicken and drizzle with the tahini sauce. Garnish with 2 tbsp chopped fresh parsley and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Charcoal-Grilled Shawarma Chicken with Tahini Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Charcoal-Grilled Shawarma Chicken with Tahini Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Charcoal-Grilled Shawarma Chicken with Tahini Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charcoal-Grilled Shawarma Chicken with Tahini Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charcoal-Grilled Shawarma Chicken with Tahini Sauce?

Middle Eastern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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