Shawarma Kebabs

Shawarma kebabs are a popular Middle Eastern street food made from seasoned meat.

These kebabs are quick to make and require minimal hands-on effort.

You’ll cut up the chicken, marinate the pieces, skewer, and then bake in the oven.

💛 Why you’ll love this recipe

• Straightforward instructions to follow.
• Requires minimal hands-on time.
• High in protein, low-carb, keto-friendly, and gluten-free.
• A great choice for meal prepping.

➡️ Ingredients

• Boneless skinless chicken breasts
• Olive oil
• Fresh lemon juice
• Ground cumin
• Lemon zest
• Paprika
• Black pepper
• Garlic powder
• Onion powder
• Salt
• Turmeric
• Cayenne pepper
• Cinnamon
• Fresh parsley or fresh dill (optional garnish)

⏲ How to make shawarma kebabs

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

• Cut Chicken: Cut the chicken breasts into 1-inch x 1-inch cubes.
• Marinate Chicken: Combine all of the shawarma marinade ingredients in a bowl or storage baggie. If using a bowl, transfer the chicken to the bowl of marinade and stir until each piece is fully coated. If using a storage baggie, transfer the chicken to the baggie, squeeze out air, seal, and massage until the chicken is fully coated in marinade. Marinate chicken for at least 2 hours (ideally 6-8 hours).
• Prepare To Bake Chicken: After the chicken has finished marinating, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

• Skewer Chicken: Thread marinated chicken breast onto metal skewers until you have 3 equal servings.

Recipe Tip: I prefer to use stainless steel skewers for this recipe. Be sure not to touch the skewers while they bake unless you are wearing oven mitts. You can also use wooden skewers for this recipe, but you’ll need to soak them in water first so they don’t burn during the cooking process.

• Bake Chicken: Place kebabs on the prepared baking sheet and bake in the oven until cooked through and golden, about 30 minutes, flipping chicken halfway through. (While the chicken bakes, prepare tzatziki, if you plan to serve it. Store tzatziki in the refrigerator covered with a lid or plastic wrap until ready to serve.)
• Rest Chicken Then Serve: After baking, remove chicken from the oven and allow to rest for 3-4 minutes before serving.

👉 Ingredient substitution suggestions

• Chicken: Use boneless and skinless chicken thighs, which tend to be juicier and more flavorful. You can also try using tofu for a vegetarian/vegan version.
• Olive Oil: Any other cooking oil like vegetable oil, canola oil, or avocado oil can be used.
• Lemon Juice and Lemon Zest: If you don’t have fresh lemons, you can use lime juice and lime zest as a substitute.

✨ Variations

• Experiment with traditional Middle Eastern spices like sumac, za’atar, or baharat in the marinade to give the kebabs a unique regional flavor.
• Make a yogurt-based marinade by adding Greek yogurt to the spice mix. The yogurt will add tanginess and can help to tenderize the meat.
• Include a touch of hot honey and/or maple syrup and ground cayenne pepper in the marinade for a sweet and spicy flavor combination.

〰️ How to serve

• Pita pockets — Slice open warm pita pockets and stuff them with the cooked kebabs, along with fresh herbs, sliced cucumbers, and a sauce.
• Bowls — Serve the kebabs atop fluffy jasmine rice, basmati rice, or quinoa. Add roasted vegetables, chopped cucumbers, and hummus.
• Salad — Arrange the cooked kebabs atop mixed greens mixed with sliced cherry tomatoes, cucumbers, and red onions. Top with crumbled feta cheese, Kalamata olives, and a drizzle of olive oil or tahini sauce.
• Mezze platter — Make a Middle Eastern-inspired mezze platter by serving the kebabs alongside small dishes such as warm pita bread, hummus, baba ganoush, falafel, olives, and pickles.

💬 FAQs

📚 More easy chicken recipes

• One-Pan Keto Creamy Tuscan Chicken
• Keto Buffalo Chicken Tenders
• Instant Pot Chicken Adobo
• Keto Chicken Cordon Bleu
• Chicken Nuggets