Too hot to turn on the oven today? This Chicken Shawarma Kebab is the perfect solution for a breezy summer evening.
It brings those wonderful Mediterranean street-food flavors right to your backyard grill. You will love how the warm spices fill the air while you cook. It is a fresh, bright meal that makes dinner feel like a vacation.
Why You’ll Love This Recipe
This recipe is a total lifesaver for busy weeknights because it is so simple. You get restaurant-quality flavor with just a few pantry staples and some fresh lemon. It is naturally high in protein and keeps everyone at the table happy.
The chicken stays incredibly tender thanks to the quick lemon and oil marinade. Your kids will love eating their dinner off a stick! It is healthy and balanced without feeling like a chore to prepare.
Simple Method
Making a great Chicken Shawarma Kebab is easier than you might think. You just whisk the spices together and let the chicken soak up all that goodness. Even if you are new to grilling, this recipe is very forgiving.
The prep only takes a few minutes of your time. Then, the grill does all the hard work for you. You can relax on the patio while dinner cooks quickly and smells amazing.
Ingredients You’ll Need
These ingredients are mostly simple pantry staples that pack a huge flavor punch.
- 2 lbs boneless skinless chicken thighs, trimmed and cut into 1.5-inch cubes
- 60 ml extra virgin olive oil
- 45 ml fresh lemon juice
- 4 cloves garlic, finely minced
- 10 g ground cumin
- 10 g smoked paprika
- 5 g ground turmeric
- 2 g ground cinnamon
- 2 g red pepper flakes
- 8 g kosher salt
- 4 g ground black pepper
Step-by-Step
- In a non-reactive bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, red pepper flakes, salt, and pepper to create a homogenous marinade.
- Incorporate chicken cubes into the marinade, ensuring total surface coverage. Cover and refrigerate for a minimum of 120 minutes to allow for enzymatic tenderization and flavor penetration.
- If utilizing bamboo skewers, submerge in water for 30 minutes to prevent combustion during the cooking process.
- Preheat a grill or cast-iron grill pan to medium-high heat, targeting a surface temperature of 400°F (204°C).
- Thread marinated chicken tightly onto skewers, minimizing gaps to maintain internal moisture.
- Arrange skewers on the cooking surface. Sear for 12 to 15 minutes, rotating 90 degrees every 3 to 4 minutes to ensure even Maillard browning and an internal temperature of 165°F (74°C).
- Transfer kebabs to a warm platter and tent loosely with foil for 5 minutes to allow for juice redistribution before service.
Best Ways to Enjoy It
Serve these golden kebabs warm with a side of creamy hummus and soft pita bread. They look beautiful on a bright summer platter with sliced cucumbers and tomatoes. You can also slide the chicken off the sticks and into a salad bowl.
Add a dollop of Greek yogurt or tzatziki for a cool, refreshing finish. Set the table outside and enjoy this fresh outdoor meal with your favorite people. It is the ultimate way to celebrate a sunny day.
Keep It Fresh
Store any leftover chicken in an airtight container in the fridge. It will stay fresh and delicious for up to three days. This chicken is excellent for meal prep and tastes great cold on salads.
To reheat, just pop them in a 350°F oven for about 10 minutes. This keeps the chicken juicy without making it rubbery. You can even freeze the marinated (uncooked) chicken for a fast future dinner.
Recipe Tips
- Don’t skip the two-hour marinating time for the best flavor.
- Avoid crowding the chicken on the grill so it sears properly.
- Use chicken thighs instead of breasts for the juiciest results.
- Soak your wooden skewers so they do not catch fire.
- Double the batch for a fun summer backyard party.
- Add a handful of fresh summer parsley as a garnish.
- Check the temperature with a meat thermometer to prevent overcooking.
Ways to Switch It Up
- Swap the chicken for firm tofu for a vegetarian option.
- In summer, add chunks of zucchini and bell pepper to the skewers.
- Use honey instead of cinnamon for a milder, sweeter profile.
- Make it gluten-free by serving with quinoa instead of pita bread.
Quick Answers
Can I make these ahead of time?
Yes, you can marinate the chicken the night before. This actually makes the flavor even deeper and saves you time on busy nights.
What if I don’t have a grill?
No problem at all! You can use a cast-iron grill pan on your stove. You will still get those beautiful char marks and great flavor.
Will my kids eat this?
Most kids love this recipe because it is fun to eat. The spices are mild and warm rather than spicy or hot.
I hope this sunny recipe brings a little joy to your family table. It is such a simple way to make a weeknight feel special. Happy grilling!
— Lidia
Ingredients
- 2 lbs boneless skinless chicken thighs, trimmed and cut into 1.5-inch cubes
- 60 ml extra virgin olive oil
- 45 ml fresh lemon juice
- 4 cloves garlic , finely minced
- 10 g ground cumin
- 10 g smoked paprika
- 5 g ground turmeric
- 2 g ground cinnamon
- 2 g red pepper flakes
- 8 g kosher salt
- 4 g ground black pepper
Instructions
- In a non-reactive bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, red pepper flakes, salt, and pepper to create a homogenous marinade.
- Incorporate chicken cubes into the marinade, ensuring total surface coverage. Cover and refrigerate for a minimum of 120 minutes to allow for enzymatic tenderization and flavor penetration.
- If utilizing bamboo skewers, submerge in water for 30 minutes to prevent combustion during the cooking process.
- Preheat a grill or cast-iron grill pan to medium-high heat, targeting a surface temperature of 400°F (204°C).
- Thread marinated chicken tightly onto skewers, minimizing gaps to maintain internal moisture.
- Arrange skewers on the cooking surface. Sear for 12 to 15 minutes, rotating 90 degrees every 3 to 4 minutes to ensure even Maillard browning and an internal temperature of 165°F (74°C).
- Transfer kebabs to a warm platter and tent loosely with foil for 5 minutes to allow for juice redistribution before service.
