How to Grill Shawarma: Chicken, Beef and Skewers

Guide · About 5 minutes to read

The grill adds smoke and char that a pan can't match. Here's how to get juicy, crispy-edged shawarma outdoors, whether you grill whole thighs, skewers or thin steak.

Set up two zones

• Heat one side of the grill to medium-high and leave the other side cooler.
• Sear over the hot side for char, then move thicker pieces to the cooler side to finish.
• Oil the grates so the marinade doesn't stick.

Three ways to grill it

• Whole chicken thighs: about 5 to 7 minutes a side over medium-high heat, then slice thin.
• Skewers: 1 1/2-inch pieces, 10 to 12 minutes, turning often. See our skewers recipe.
• Thin steak: flank or sirloin, a few minutes a side, then rest and slice across the grain.

Safe temperatures

• Chicken: 165°F (74°C).
• Beef and lamb steaks: 145°F (63°C), then rest 3 minutes.
• Ground meat (like kofta): 160°F (71°C).

Finish like a shawarma shop

Slice the grilled meat thin, then crisp it for 30 seconds in a hot cast iron skillet right on the grill. See how to slice shawarma thin.

FAQ

What temperature should the grill be for shawarma?

Medium-high, so the meat chars on the outside before it dries out. Use a cooler zone to finish thicker pieces.

What internal temperature is safe?

Chicken: 165°F (74°C). Beef and lamb steaks: 145°F (63°C) followed by a 3-minute rest, per USDA guidance. Ground meat: 160°F (71°C).

Whole thighs or skewers?

Both work. Whole thighs are easier to flip and stay juicy; skewers cook faster and char on every side.

Keep going

• Grilled shawarma skewers
• Shawarma vs. kebab
• Chicken shawarma marinade