Yogurt-Marinated Chicken Shawarma Kebabs
Life is short. Ain’t nobody got time for boring, dry grilled chicken. These Yogurt-Marinated Chicken Shawarma Kebabs are anything but.
I swear, Luke and I grill plain ol’ chicken about once in a blue moon because it’s just no fun. If we do, it’s always just to pile on top of caesar salad. But when we found some amazing looking homemade pita at the Farmer’s Market, we decided to get creative and try something totally new: Chicken Shawarma. And we’re now fully obsessed.
The yogurt-lemon-olive oil mixture help to break down the chicken, get all those amazing spices in there and make them super moist upon grilling. No dry chicken here! Plus, the longer you marinate them, the better they’ll be. So I suggested getting the chicken in their yogurt bath at least 4 hours in advance, but overnight is best!
It may seem like it uses every spice in the cabinet, because it really does. And if you’re missing something, no worries! Even without a couple of these ingredients, you’re bound to create a totally delicious, lusciously moist chicken that will wow you and your guests.
Serve these chicken shawarma kebabs by themselves, in sandwiches, on couscous or my favorite way: surrounded by a big spread of pita, a whole load of grilled veggies and a bunch of dips such as, babaganoush, hummus and/or tzatziki. Scale
I highly suggest making more than you think you need because they’ll go quickly. And any leftovers will be prized!
- 1 lb chicken breasts and/or thighs about 2 breasts or 3 thighs or a combination
- 1/3 cup greek yogurt
- 1/4 cup olive oil
- 1 tablespoon black pepper
- 1 tablespoon allspice
- 1 1/2 teaspoon coriander
- 1 1/2 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon dried minced onion
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon curry
- 1/4 teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 4 minced garlic cloves
- 4-6 skewers
Dice the chicken into 1 1/2" cubes. Place in a large bowl and add all other ingredients! Cover in plastic wrap and marinate in the fridge for at least 2 hours, but the longer it sits, the better!
Skewer the chicken and grill over medium-high heat. Serve!