Chicken shawarma skewers are a vibrant, flavor-packed dish that brings the essence of Middle Eastern street food right to my grill. The chicken is marinated in a fragrant mix of spices, garlic, and lemon, then grilled until perfectly charred on the outside and juicy inside. When I serve it with creamy hummus, saffron rice, or fresh salad, it instantly feels like a complete meal.

Why You’ll Love This Recipe

I love this recipe because it’s bold, colorful, and easy to prepare. The marinade is simple yet so flavorful, transforming basic chicken into something truly special. Grilling adds that irresistible smoky char, and the skewers make for a fun presentation, perfect for summer gatherings or even a weeknight dinner. Plus, the variations allow me to switch things up without much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Marinade

• ¾ cup olive oil

• 2 garlic cloves, grated or finely chopped

• 3 tablespoons lemon juice

• 1 teaspoon paprika

• 1 teaspoon cumin

• ¾ teaspoon turmeric

• ¼ teaspoon sumac

• ¼ teaspoon cinnamon

• ½ teaspoon kosher salt

• Ground black pepper

Chicken Skewers

• Avocado oil, for wiping the grill

• 2 pounds boneless, skinless chicken breast, cut into 1-inch cubes

• 1 lemon, thinly sliced

• 1 red onion, cut into 1-inch chunks

Saffron Rice

• 2 cups low-sodium chicken stock or vegetable stock

• 1 cup jasmine rice

• Pinch of saffron

• Salt and pepper, to taste

To Serve and Garnish

• Hummus, homemade or store-bought

• Olive oil, for drizzling

• Parsley or cilantro, chopped

• Lemon wedges

Directions

1. Mix all marinade ingredients in a bowl and toss with cubed chicken. Cover and refrigerate for at least 30 minutes or overnight.

2. Preheat grill or grill pan to high heat. Thread chicken, lemon slices, and onion onto skewers.

3. Grill for 4–5 minutes per side until charred and chicken reaches 165°F internally.

4. For saffron rice, bring stock, rice, saffron, and seasoning to a boil. Reduce to a simmer, cover, and cook until liquid is absorbed (about 20 minutes). Fluff with a fork.

5. To serve, spread hummus and saffron rice on a platter, then place skewers on top. Garnish with herbs, olive oil, and lemon wedges.

Servings and timing

This recipe serves 4 people.

• Prep time: 15 minutes

• Marinate time: 30 minutes (or overnight for best flavor)

• Cook time: 10 minutes

• Total time: 55 minutes

Variations

I sometimes swap chicken breasts for boneless thighs, which stay extra juicy on the grill. For a spicy kick, I add Aleppo pepper or a drizzle of harissa. Instead of hummus, I like serving it with avocado hummus or a creamy tahini sauce. The marinade also works beautifully with salmon, lamb, or even roasted vegetables.

Storage/Reheating

Grilled chicken shawarma keeps well in the refrigerator for up to 3 days. I reheat it gently in a skillet over medium heat or in the oven at 350°F until warmed through. Leftover chicken is also delicious tucked into pita bread or chopped into a salad the next day.

FAQs

Can I bake chicken shawarma instead of grilling it?

Yes, I can bake the skewers in the oven at 425°F for about 20–25 minutes, flipping halfway, until cooked through.

Can I marinate the chicken ahead of time?

Absolutely. I like marinating overnight when possible, but even 30 minutes adds a lot of flavor.

Do I have to use skewers?

No, I sometimes skip skewers and just grill chicken pieces directly on a grill pan or outdoor grill.

What can I serve with chicken shawarma skewers?

I love pairing them with hummus, saffron rice, chopped salad, or pita bread. Roasted vegetables and tabbouleh are also excellent sides.

Can I freeze the chicken?

Yes, I can freeze marinated raw chicken for up to 2 months. When ready, I thaw it in the fridge overnight and cook as directed.

Conclusion

Chicken shawarma skewers are one of my favorite ways to enjoy Mediterranean flavors at home. The marinade is simple but incredibly bold, and grilling brings out smoky, juicy perfection. Whether I serve them on a platter with saffron rice and hummus or tucked into pita wraps, this recipe never disappoints. It’s flavorful, versatile, and perfect for both weeknights and entertaining.