Chicken Shawarma Kebab (Printable)
Tender, spiced chicken marinated and grilled on skewers, perfect for wraps, salads, or a main with garlic or tahini.
# What You'll Need:
→ Chicken
01 - 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
→ Marinade
02 - 1/4 cup plain Greek yogurt or non-dairy yogurt
03 - 3 tablespoons olive oil
04 - 2 tablespoons freshly squeezed lemon juice
05 - 4 garlic cloves, minced
06 - 2 teaspoons ground cumin
07 - 2 teaspoons ground coriander
08 - 1 1/2 teaspoons smoked paprika
09 - 1 teaspoon ground turmeric
10 - 1 teaspoon ground cinnamon
11 - 1/2 teaspoon cayenne pepper, optional
12 - 1 1/2 teaspoons kosher salt
13 - 1 teaspoon ground black pepper
→ To Serve
14 - 4 pita breads or flatbreads
15 - Sliced tomatoes
16 - Sliced cucumbers
17 - Sliced red onion
18 - Chopped fresh parsley or cilantro
19 - Garlic or tahini sauce, optional
# How to Make It:
01 - In a large mixing bowl, whisk together yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper until smooth and fully combined.
02 - Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for a minimum of 1 hour, or up to 12 hours for maximum flavor development.
03 - Preheat a grill or grill pan over medium-high heat until hot.
04 - Thread the marinated chicken pieces evenly onto skewers, shaking off any excess marinade from each piece.
05 - Place the skewers on the preheated grill and cook for 4 to 5 minutes per side, turning to achieve an even char, until the chicken is cooked through and registers 165°F internal temperature.
06 - Transfer the cooked kebabs to a plate and allow them to rest for 2 to 3 minutes before serving.
07 - Serve the grilled chicken kebabs with warm pita or flatbread, fresh tomatoes, cucumbers, red onion, chopped herbs, and your preferred sauce.
# Expert Suggestions:
01 -
- Your hands will smell of warm spices long after you've eaten—the best kind of souvenir.
- Each bite packs a juicy, flavorful punch whether you're tucking it in pita or piling onto salad.
02 -
- If you rush the marinating time, the flavor just won't sink in the way it should. I learned that one the bland way.
- Swapping thighs for breasts will work in a pinch, but you'll want to watch the grill like a hawk to avoid dryness.
03 -
- Using metal skewers makes turning and removing kebabs easy—plus, they'll never burn.
- Letting your chicken rest covered for an extra minute keeps it impossibly moist.