shawarma chicken kebabs

ClubFoody avatar
By Francine Lizotte
from Surrey South, BC

Colorful and so flavorful, these are a delicious change from traditional BBQ fare.

serves 6 servings
prep time 20 Min
cook time 12 Min
method Barbecue

Ingredients For shawarma chicken kebabs

  • MARINADE
  • 2 tsp
    smoked paprika
  • 1/2 Tbsp
    ground cumin
  • 1/2 Tbsp
    ground coriander
  • 1/2 Tbsp
    ground ginger
  • 1 tsp
    ground cardamom
  • 1/2 tsp
    cayenne pepper, or to taste
  • 1/2 tsp
    ground turmeric
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
    allspice
  • 1/2 tsp
    ground cinnamon
  • 1/2 Tbsp
    pressed garlic
  • 1 tsp
    ground himalayan sea salt
  • 1 tsp
    freshly ground black pepper (i always use mixed peppercorns)
  • 1 tsp
    lemon zest
  • 3 Tbsp
    olive oil
  • 2 Tbsp
    freshly squeezed lemon juice
  • 2 lb
    skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
  • YOGURT SAUCE
  • 1/2 c
    greek yogurt
  • 1 Tbsp
    fresh dill, chopped
  • 1 lg
    clove garlic, pressed
  • 1/2 Tbsp
    freshly squeezed lemon juice
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    ground himalayan sea salt, or to taste
  • 1/4 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • SHAWARMA
  • 12 slice
    red onions
  • 12 slice
    red peppers
  • 6
    pita bread
  • 2 lg
    lettuce leaves, chopped
  • 1 lg
    roma tomato, seeded and cubed
  • 1/2
    english cucumber, peeled and quartered

How To Make shawarma chicken kebabs

  • 1
    MARINADE: In a large bowl, combine all the marinade ingredients except the thighs; give a good whisk. Working in batches, add chicken pieces and stir until well coated.
  • 2
    Cover and transfer to the fridge for 24 hours.
  • 3
    YOGURT SAUCE: The next day, make the yogurt sauce by combining all the ingredients; stir well. Cover and chill until needed.
  • 4
    SHAWARMA: Preheat the barbecue to 500 – 550ºF
  • 5
    Assemble the kebabs by sliding on a piece of onion followed by a piece of red pepper. Slide on some chicken pieces, about 7 to 8; repeat with onion, pepper and meat. Finish the kebab with a red pepper piece and onion piece.
  • 6
    Evenly space the chicken out so it cooks properly and transfer the kebabs to a baking sheet while assembling the others.
  • 7
    Place the kebabs on the grate of the preheated barbecue, close the lid and grill them for about 5 to 6 minutes per side – if they’re charred a little bit, that’s fine.
  • 8
    To make pitas, place some chopped lettuce right across the middle of the flatbread then a row of cubed tomatoes and another of English cucumber. Place the chicken on the pita and generously spoon on some yogurt sauce.
  • 9
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/6KC5WfQSYHw
ADVERTISEMENT
ADVERTISEMENT