Shawarma Kebabs
These Shawarma Kebabs are easy to prepare, flavorful, and baked right in the oven. Make them for a weeknight dinner for a delicious and high-protein meal.
Servings: 3 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 6-8 hours).
- Prepare To Bake Chicken: After chicken has finished marinating, preheat 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.
- Bake Chicken: Place kebabs on prepared baking sheet and bake in oven until cooked through and golden, 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 3-4 minutes before serving.
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, but just be sure to cook them immediately after thawing.
Reheating Instructions: Place the kebabs on a parchment paper-lined baking sheet lined and loosely cover them with aluminum foil. Reheat the kebabs in the oven for about 10-15 minutes at 350 degrees F. 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.