These shawarma kebabs are 1-inch cubes of chicken breast marinated in olive oil, lemon juice and zest, cumin, paprika, garlic powder, onion powder, turmeric, and a pinch each of cayenne and cinnamon. I thread them onto skewers and bake them at 425°F for about 30 minutes, until golden and cooked through. The chicken needs at least 2 hours in the marinade, but the hands-on work is about 15 minutes, which makes these an easy weeknight dinner or a few days of lunches.
Serve the kebabs with Tzatziki and a side of Cilantro Lime Cauliflower Rice.
Shawarma kebabs are a popular Middle Eastern street food made from seasoned meat.
The lemon and cumin come through first. The paprika and turmeric turn the chicken golden in the oven.
You’ll cut up the chicken, marinate the pieces, skewer, and then bake in the oven.
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💛 Why you’ll love this recipe
- Six short steps: cut, marinate, skewer, and bake.
- Requires minimal hands-on time.
- High in protein, with about 41 grams in each kebab.
- A great choice for meal prepping.
➡️ Ingredients
- Boneless skinless chicken breasts
- Olive oil
- Fresh lemon juice
- Lemon zest
- Cayenne pepper
- 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 to 8 hours).
- Prepare To Bake Chicken: After the chicken has finished marinating, preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Skewer Chicken: Thread the marinated chicken onto 3 metal skewers, dividing it evenly.
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 golden and cooked through to 165°F inside, 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 to 4 minutes. Sprinkle with chopped fresh parsley or dill, if using, and serve.
👉 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.
- Lemon Juice and Lemon Zest: If you don’t have fresh lemons, you can use lime juice and lime zest as a substitute.
✨ Variations
- 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 sliced cucumbers and roasted vegetables like roasted maple parmesan carrots and air fryer beets. Serve alongside traditional hummus or refreshing varieties like this creamy cilantro lime hummus.
- Salad: Arrange the cooked kebabs over mixed greens tossed 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
How should the shawarma kebabs be stored in the fridge?
Store the kebabs in an airtight container in the refrigerator for up to 3 days.
Can the shawarma kebabs be frozen?
Yes, first arrange the cooled kebabs in a single layer on a baking sheet lined with parchment paper. Freeze them for a couple of hours until they are partially frozen. Then, transfer the partially frozen kebabs to an airtight container or storage baggie and freeze them for up to 3 months. Thaw them overnight in the refrigerator. If you need to thaw them quickly, you can use the defrost setting on your microwave, then reheat them right after thawing.
How should leftover shawarma kebabs be reheated?
Place the kebabs on a parchment paper-lined baking sheet and loosely cover them with aluminum foil. Reheat the kebabs in the oven at 350°F for about 10 to 15 minutes. Alternatively, you can reheat them in an oiled skillet on the stovetop over medium heat or by microwaving them in 30-second increments until warmed throughout.
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Shawarma Kebabs
Ingredients
Chicken:
- 2 boneless skinless chicken breasts
Marinade:
- 2 Tablespoons olive oil
- Juice from ½ a lemon
- ½ teaspoon ground cumin
- ½ teaspoon lemon zest
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon turmeric
- 1/16 teaspoon ground cayenne pepper
- 1/16 teaspoon cinnamon
Optional Garnish:
- 1 teaspoon chopped fresh parsley or fresh dill
Instructions
- Cut Chicken: Cut the chicken breasts into 1-inch x 1-inch cubes.
- Marinate Chicken: Combine all of the marinade ingredients in a bowl or storage baggie. If using a bowl, transfer chicken to the bowl of marinade and stir until each piece is fully coated. If using a storage baggie, transfer chicken to the baggie, squeeze out air, seal, and massage until chicken is fully coated in marinade. Marinate chicken for at least 2 hours (ideally 6 to 8 hours).
- Prepare To Bake Chicken: After chicken has finished marinating, preheat oven to 425°F. Line a baking sheet with parchment paper.
- Skewer Chicken: Thread the marinated chicken onto 3 metal skewers, dividing it evenly.
- Bake Chicken: Place kebabs on prepared baking sheet and bake in oven until golden and cooked through to 165°F inside, about 30 minutes, flipping chicken halfway through. (While 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 oven and allow to rest for 3 to 4 minutes. Sprinkle with chopped fresh parsley or dill, if using, and serve.
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