This easy grilled Chicken Shawarma Kebabs recipe works with boneless chicken breasts or thighs. It’s a perfect summer barbecue dish, full of Middle Eastern spices and ideal for the backyard grill.
These chicken shawarma kebabs feature bite-sized pieces of chicken tossed in a fragrant spice marinade and grilled until golden. Traditionally, shawarma is cooked on a vertical rotisserie and shaved into thin slices, then served in pita with lettuce, tomatoes, onions, pickles, parsley and tahini sauce. This kebab version delivers the same bright flavors with a simple grill method.
How to Make It
This recipe is quick to prepare and requires minimal hands-on time. Olive oil, lemon juice and a blend of warm spices tenderize the chicken and infuse it with authentic shawarma flavor. See the recipe card below for exact ingredient quantities.
Ingredients Overview
- Boneless, skinless chicken breasts or thighs
- Extra-virgin olive oil
- Freshly squeezed lemon juice
- Garlic cloves
- Spices: allspice, cardamom, cinnamon, paprika, cumin, and salt
Steps Overview
- Make the marinade: combine the spices, salt, lemon juice, garlic (pounded or minced) and olive oil in a large bowl.
- Cut the chicken into bite-sized pieces, add to the marinade, mix well, cover and refrigerate. Marinate at least 3 hours or overnight for best flavor and tenderness.
- About 30 minutes before grilling, remove the chicken from the fridge and thread pieces onto metal or soaked wooden skewers.
- Preheat your grill to medium-high. Oil the grates, then grill the kebabs 4–5 minutes per side, turning once or twice, until golden and cooked through. Cooking time varies with chunk size and grill heat.
Serving Suggestions
Serve the Chicken Shawarma Kebabs on a platter with warm pita, sliced tomatoes, red onion, chopped lettuce, fresh parsley and tahini sauce. They’re also excellent with radishes, pickled turnips or other pickles. Roll the kebabs in pita for a flavorful shawarma-style wrap.
Complement the kebabs with a fresh side such as tabbouleh, Lebanese potato salad or a cucumber-yogurt salad for a balanced Middle Eastern meal.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze cooked kebabs for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Tahini sauce keeps in the fridge for up to 10 days and pairs well with roasted vegetables, fish, falafel or as a salad dressing.
Enjoy!
More Summertime Favorites
- Fattoush
- Hummus
- Plum Upside-Down Cake
- Peach and Blueberry Cake
- Lemon Zucchini Loaf
- Blueberry Lemon Cobbler
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Chicken Shawarma Kebabs Recipe
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1/4 cup extra-virgin olive oil
- 3 Tablespoons lemon juice
- 5 large garlic cloves, minced
- 1-1/4 teaspoons salt
- 1 teaspoon allspice
- 1 teaspoon cardamom
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
Instructions
- Combine the spices, salt, lemon juice, minced garlic and olive oil in a large bowl to make the marinade.
- Cut the chicken into bite-sized pieces, add to the marinade, mix to coat, cover and refrigerate. Marinate 3 hours or overnight for best results.
- Remove chicken from the refrigerator 30 minutes before grilling. Thread the pieces onto metal skewers or wooden skewers that have been soaked for at least 30 minutes.
- Preheat a gas or charcoal grill to medium-high and oil the grates. Grill the kebabs 4–5 minutes per side, turning as needed, until golden and cooked through. Adjust cooking time for thickness and grill heat.
- Serve hot with tahini sauce and fresh accompaniments.
Notes
- Marinate longer for more flavorful, tender chicken — 3 hours to overnight works well.
- If using wooden skewers, soak them in water at least 30 minutes to prevent burning.
- Nutrition values reflect the kebabs only and do not include sauces or sides.
Nutrition
Calories: 257 kcal • Carbohydrates: 1 g • Protein: 32 g • Fat: 13 g • Sodium: 661 mg • Potassium: 580 mg
Tried this recipe? Leave a comment below with your questions, feedback or variations.