With Creamy Garlic Tahini SauceJump to Recipe
These chicken shawarma kebabs make a delicious dinner with hardly any work! Marinate the chicken in yogurt and spices for a couple hours and then skewer them for grilling. I like to serve them with an easy, creamy garlic tahini sauce, fresh veggies, warmed flatbreads and topped with pickled red onions.
I always love grabbing chicken shawarma from street carts in the city or at a Halal or Mediterranean restaurant. But always thought it was too difficult to make myself. Well when I actually attempted it, I found that its super easy. Of course I do not have a vertical rotisserie to make it super authentic. But the spices are at least spot on! And actually, I think this kebab method is as close to the vertical rotisserie that most people can easily achieve at home anyways.
- Chilli Powder
Traditionally, shawarma is cooked on a vertical rotisserie, where thin slices of meat are stacked into a cone shaped and slow roasted. I tried to be as authentic to this method with the tools that I had at home: skewers and a grill!
So I cut the chicken into small pieces and marinated them for a few hours. Once ready to cook, just skewer the chicken and grill the skewers.
Once the chicken is grilled, it is important to let the chicken rest for a few minutes. At this point, you can just hand everyone a skewer or remove the chicken from the skewers, or even thinly slice the chicken to better replicate shawarma.
I like to have these with a quick garlicky tahini sauce!
Enjoy! These chicken shawarma kebabs are great as is as a low carb dinner or in a flatbread for a hearty hand held sandwich.