Mediterranean-Inspired Chicken Shawarma with Asian Peanut Sauce and Mexican Avocado Crema

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tender chicken marinated in Mediterranean spices, grilled and served with a rich Asian peanut sauce and a zesty Mexican avocado crema. This Mediterranean-inspired quick recipe (gluten-free), ready in about 50 minutes, pairs chicken breast, peanut butter, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 2 chicken breast
• 2 tbsp Mediterranean spices (oregano, cumin, garlic)
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 avocado
• 1 lime
• 1 tbsp honey

Instructions

1. Step 1: Place the 2 chicken breasts in a resealable plastic bag, add 2 tbsp Mediterranean spices (oregano, cumin, garlic), and seal. Massage the spices into the chicken, ensuring even coating. Refrigerate for 30 minutes, flipping halfway through, to allow the flavors to penetrate the meat. Tip: For deeper flavor, marinate overnight if time permits.
2. Step 2: Preheat a grill or grill pan to medium-high heat (around 400°F/200°C). Remove the chicken from the marinade, letting excess drip off, and place on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Use a meat thermometer to check doneness. Tip: Let the chicken rest for 5 minutes before slicing to retain juices.
3. Step 3: In a medium bowl, add 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, and the juice of 1 lime (about 1 tbsp). Whisk vigorously until the mixture is smooth and emulsified, with no lumps. Taste and adjust sweetness or tartness by adding more honey or lime juice as needed. Tip: For a thinner sauce, add 1-2 tbsp water and whisk again.
4. Step 4: Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add the juice of 1/2 lime (about 1 tsp) and a pinch of salt. Use a fork to mash until smooth but still slightly chunky, avoiding over-mashing to maintain creaminess. Tip: For a richer texture, chill the crema in the refrigerator for 15 minutes before serving.
5. Step 5: To serve, slice the grilled chicken into thin strips. Arrange on plates or serving platters, and place a dollop of the peanut sauce and avocado crema alongside. Garnish with chopped cilantro or sesame seeds if desired. Tip: For a more authentic shawarma experience, serve with warm pita bread or lettuce wraps.