top of page
  • Writer's pictureMarnie

Chicken Shawarma Kabobs

Shawarma is a deliciously spiced, garlicky Middle Eastern dish that it typically cooked on a spit and served with pita and other delicious sides (like my hummus!).

The chicken marinates overnight and has the most wonderful aroma when it cooks. I like to make skewers and grill them, but you could make them on the stove as well. I like to use 12" wooden skewers - easy to find at your local store or Amazon.

Here's how to make it:


  • 2 pounds chicken breast (or thighs, but I prefer the white meat), cut into 1 1/2" cubes

For the marinade:

  • 2 large garlic cloves, minced

  • 1 TSP ground cardamom

  • 1 TSP ground coriander

  • 1 TSP ground cumin

  • 1 TSP ground cayenne (or 1/2 TSP if you don't want it too spicy)

  • 2 TSP smoked paprika

  • 2 TSP fine sea or kosher salt

  • 1/2 TSP ground black pepper

  • 2 TBS fresh lemon juice

  • 3 TSP extra virgin olive oil

For the skewers (optional):

  • 1/2 large brown onion, cut into quarter pieces

  • 1 green or red (or both!) bell peppers, cut into quarter pieces


Do ahead: Soak your wooden skewers for at least 30 minutes in water. Why do this? Most wooden skewers (usually bamboo) will burn easily. Soaking them keeps the skewers from "cooking" and burning.

  1. Using a whisk, combine the marinade ingredients in a medium bowl.

  2. Add the chicken to a large ziplock bag, then pour in the marinade.

  3. Using your hands, gently massage the chicken so the marinade completely covers all cubes.

  4. Marinate in the fridge overnight or up to 24 hours. Halfway through, turn the bag over to assure full coverage of the marinade.

  5. Heat up your grill (or stove) to medium high.

  6. Start building your kabobs: Start with an onion (or pepper) and add the chicken and rest of the veggies onto the pre-soaked skewers, alternating so you have equal amounts chicken and veggies. Don't overcrowd - leave a it of room at the top and bottom.

  7. If using your stove, place them on a lightly sprayed (with olive oil) pan.

  8. Place the kabobs on the grill (or heated pan) and cook on one side for about 5 minutes until they have a nice char (but not burnt). Turn them over and cook on the other side about 4-5 minutes more.

  9. Remove from grill, or stove, cover loosely with foil, and let rest about 5 minutes.

  10. Serve with basmati rice, pita, tzatziki (yogurt cucumber sauce), and/or hummus and enjoy!

Did you make it? Share pics in the comments!

Recent Posts

See All


Post: Blog2_Post
bottom of page