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5 from 1 vote

Shawarma Chicken Kebabs

Colorful and so flavorful, these Shawarma Chicken Kebabs are a delicious change from traditional BBQ fare.
Prep Time20 minutes
Cook Time12 minutes
Passive Time1 day
Servings: 6
Author: Francine Lizotte
Course: BBQ - Grilling
Cuisine: Lebanese, Levantine
Keyword 4th of July, Canada Day, Chicken, Easy Recipe, Herbs & Spices, Holidays & Events, Low Sodium/No Sodium, Poultry, Summer Food, Tailgating

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.