Print the recipe for Grilled Chicken Shawarma Kebab

Click the button below or select 'File > Print...'

Grilled Chicken Shawarma Kebab

grilled chicken shawarma kebabs on a serving platter drizzled with tahini sauce served with pita bread
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

Kebabs

  • 1 cup plain Greek yogurt
  • 2 teaspoons cumin
  • 1½ teaspoons ground cardamom
  • 2 teaspoons turmeric
  • 2 teaspoons ground cinnamon
  • 2½ teaspoons kosher salt
  • 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • Minced fresh parsley, for serving (optional)

Tahini Sauce

  • ½ cup tahini
  • ¼ cup fresh lemon juice (from 2 lemons)
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt

Method

  1. Make the kebabs. In a large bowl, combine the yogurt, cumin, cardamom, turmeric, cinnamon, and salt. Add the chicken and turn to coat. Let marinate at room temperature for 15 minutes or refrigerated for up to 2 hours.
  2. Preheat the grill on medium-high. Remove the chicken from the marinade, allowing any excess to drip off. Tightly thread the meat onto 8 metal or soaked bamboo skewers, dividing evenly.
  3. Place the skewers on the grill and cook, turning often, turning one-quarter turn every 3-4 minutes until lightly charred all over, about 14-16 minutes or until the chicken is cooked through and the internal temperature reaches 165°F on an instant-read thermometer.
  4. Meanwhile, make the tahini sauce. In a small bowl, combine the tahini, lemon juice, garlic, ½ cup water, and salt until smooth.
  5. Arrange the skewers on a large platter and garnish with parsley, if using. Serve with the tahini sauce alongside.