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Skewers of grilled chicken shawarma with charred edges and golden spices on a platter.
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Chicken Shawarma Kebab

Prep Time20 minutes
Cook Time20 minutes
Total Time2 hours 40 minutes
Servings: 4 servings
Calories: 420kcal

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.