Shawarma Kebabs

5 from 1 vote

Cubes of chicken breast marinated in olive oil, lemon, cumin, paprika, garlic, turmeric, and a pinch of cayenne and cinnamon, then threaded onto skewers and baked at 425°F until golden and cooked through. About 15 minutes of hands-on work plus at least 2 hours to marinate. Makes 3 kebabs.

Prep Time15

Cook Time30

Marinate2

Total Time2 45

Course: Main Course

Cuisine: Mediterranean

Keyword: chicken kebabs, chicken shawarma, chicken shawarma recipe, shawarma kebabs

Servings: kebabs

Calories: 311kcal

Author: Sara Nelson

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.

Video

Notes

Refrigerator Storage: Store the kebabs in an airtight container in the refrigerator for up to 3 days.

Freezer Storage: 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.

Reheating Instructions: 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.

Nutrition