Shawarma Chicken Kebabs
Oh my, I love barbecue season! Just the smell of food grilling is enough to trigger my appetite. I think of a beautiful Pacific Coast Salmon or Tarragon Limoncello Halibut, some burgers – and you know I have many incredible recipes like Blue Cheese, Italian, Bronto, Deli, etc. -, a nice Rotisserie Chicken with a lovely wet rub made with Za’atar, appetizers such as Jalapeño Poppers, Fire Roasted Salsa, Tomates à la Provençale, and I can keep going on and on.
Another popular grilled food item that many of us enjoy barbecuing is kebabs. Same here, I have a few recipes up my sleeves like BBQ Beef Shish Kebabs, the Turkish ones, Creole Shrimp & Andouille Skewers, Greek Ouzo Pork Kebabs, and many more. When it comes to chicken, I love making my Chicken Chapli, Shish Tawook or this one… Shawarma Chicken Kebabs!
They are sooo flavorful! The chicken thighs are marinated for 24 hours in a gorgeous mix of spices. The day after, the kebabs are assembled with pieces of red onions, red peppers and the marinated meat. Then they go on the barbecue, grilling for about 6 to 7 minutes per side!
This popular street food is traditionally not done the way I do them. The thin slices of meat (it can be lamb, mutton, beef, etc.) and pieces of fat (it brings more flavor and juiciness) are stacked on a vertical spit – something I don’t own – and roast slowly while the grill rotates on itself. When it’s time to serve, the chef shaves off the cooked outer layer and places the meat on a flatbread garnish with different ingredients like tomatoes, onions, cucumbers or with sides such as fries depending on the country. It usually comes with a delicious sauce spooned over the meat. Mine is similar to Tzatziki minus the cucumbers plus I add ground cumin.
My version makes it easier for us North Americans who simply own an outdoor barbecue and not a vertical rotisserie. Although in the video I serve my Shawarma Chicken Kebabs in pita breads, it can easily be served with a side of rice and roasted potatoes or a salad.
This amazing Levantine dish is certainly something you have to try this summer. Easy to make, these Shawarma Chicken Kebabs are a tasty way to enjoy this particular protein. Surprise everyone at your next backyard party with this succulent dish…
Bon Appétit!
Check out these other great BBQ & grilling recipes…
– Grilled Tuna Steaks
– Hawaiian Teriyaki Burgers
– Tex-Mex Potatoes
– North African Merguez
– Shrimp Po’ Boy
– BBQ Pork Ribs
and for even more chicken recipes, click on this link… Recipe Category • Poultry
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Shawarma Chicken Kebabs
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Ingredients
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 tips & tricks
- 2 tbsp. freshly squeezed lemon juice
- 2 lbs. skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
YOGURT SAUCE
- 1/2 cup Greek yogurt
- 1 tbsp. fresh dill, chopped tips & tricks
- 1 large clove garlic, pressed
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 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 pieces red onions
- 12 pieces red peppers
- 6 pita bread
- 2 large lettuce leaves, chopped
- 1 large Roma tomato, seeded and cubed
- 1/2 English cucumber, peeled and quartered
Directions
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.
- Cover and transfer to the fridge for 24 hours.
YOGURT SAUCE
- The next day, make the yogurt sauce by combining all the ingredients; stir well. Cover and chill until needed.
SHAWARMA
- Preheat the barbecue to 500 – 550ºF
- 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.
- Evenly space the chicken out so it cooks properly and transfer the kebabs to a baking sheet while assembling the others.
- 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.
- 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.
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