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Chicken Shawarma Skewers

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Juicy, charred chicken shawarma skewers marinated in warm spices, garlic, and lemon, then grilled to perfection. Served with saffron rice, hummus, and fresh herbs, this dish brings authentic Middle Eastern street food flavors to your table.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes (including marinating)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilled
  • Cuisine: Middle Eastern
  • Diet: Halal

Ingredients

    • 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, to taste

 

    • Chicken Skewers:
    • 2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
    • 1 lemon, thinly sliced
    • 1 red onion, cut into 1-inch chunks
    • Avocado oil, for wiping grill

 

    • 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
  • Fresh parsley or cilantro, chopped
  • Lemon wedges

Instructions

  1. Mix 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 skewers for 4–5 minutes per side until charred and chicken reaches 165°F internally.
  4. For saffron rice: In a saucepan, bring stock, rice, saffron, salt, and pepper to a boil. Reduce heat, cover, and simmer until liquid is absorbed (about 20 minutes). Fluff with a fork.
  5. To serve: Spread hummus and saffron rice on a platter, place skewers on top, drizzle with olive oil, and garnish with herbs and lemon wedges.

Notes

  • Chicken thighs can be used instead of breasts for extra juiciness.
  • Add Aleppo pepper or harissa to the marinade for a spicier version.
  • The marinade also works well with salmon, lamb, or roasted vegetables.
  • Skewers can be baked in the oven at 425°F for 20–25 minutes if grilling isn’t an option.
  • Leftovers are great in pita wraps or chopped into salads.

Nutrition

Find it online: https://savorymomskitchen.com/chicken-shawarma-skewers/