After watching the Avengers for the umpteenth time, my fiancé and I had a mean hankering for some delicious chicken shawarma. The only problem is, we live in Walnut Creek California and they’re not exactly known for their “worldly” cuisine (there’s plenty of pizza and greasy Chinese places, but as for variety…no so much). So I decided to try my hand at making it myself.
I found this mouth-watering recipe for shawarma during a random Pinterest search. It seems that everyone has their own version of this recipe, but after a few trials (and errors) I found our own unique iteration that my fiancé and I absolutely love.
We’ve served this for many guests over the past year and they’ve all given a resounding thumbs up to this shawarma. And the best part about this recipe, it tastes great when done on the grill or in the oven (we found that out after running out of gas for our grill).
Chicken Shawarma Kebabs Ingredients:
- 3 cloves garlic
- ¼ cup olive oil
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp onion powder
- 1 tsp chili powder
- ¼ tsp paprika
- ½ tsp all spice
- ¼ tsp turmeric
- 2 pinches cinnamon
- salt as needed
- ¼ pepper
- ½ cup Greek yogurt
- Chop the 3 cloves of garlic (I happen to love garlic, so I use around 4 or 5 cloves).
- Measure out and mix your spices and set aside.
- Combine the Greek yogurt, olive oil and garlic to a separate bowl, and add in your spice mix and stir together.
- In a gallon freezer bag or Tupperware combine the chicken and shawarma sauce. Let this mixture marinate for at least 2 hours in the fridge (we usually like to let this sit overnight).
- When your chicken is done marinating, fill a low pan or dish with water and soak your skewers for at least 30 minutes
- Slice up chicken into desired size (for this recipe I have chose to cube my chicken because it’s easier to skewer) and set aside.
- Chop up whatever vegetables you have decided to grill on your skewers (for this recipe I used red onion and green and red bell peppers).
- When your skewers are thoroughly soaked begin threading the veggies you’ve chopped up and marinated chicken (I happen to prefer having at least two veggies per slice of chicken, but this is really up to your preferences).
- Prep your barbecue (we have a gas grill, but you can use charcoal or the oven for this) and get the heat to about 500 or 600 degrees. When we brush the grill with a little bit of olive oil, but again, this is up to your preference.
- Lay your skewers on the heat and turn after 3-4 minutes.
- Once you’ve got a nice char on your chicken and veggies, reduce the heat to a low heat, then cover the grill and let them cook for about 10 more minutes.
- Check your meat to make sure it’s cooked through before pulling your skewers off the heat, then allow them to rest for another 5 minutes.
I don’t have any pictures of all this deliciousness all plated up like those awesome professional bloggers, because we ate it all before I could take any. Apologies, I have no self control. 😳
*If you’re planning on cooking this meat in the oven, then preheat your oven to 425 degrees and cover a cooking sheet with tin foil to lay your chicken on (don’t combine your veggies with the chicken, we learned this the hard way). Cook chicken in the oven for 20-25 minutes and check to make sure it’s cooked all the way through. To roast your veggies, cover another baking sheet with foil and brush your veggies with a little oil. When the chicken is done roasting, put the veggies in the oven for around 10-15 minutes until they are roasted and glistening.