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Growing Chefs! Ontario Chicken Shawarma Skewers

Chicken Shawarma Skewers

“Shawarma is one of Lebanon’s most iconic street foods, cooked on a vertical spit and served in warm flatbread with vegetables and garlic sauce. This version captures the bold spices and bright flavours of classic Lebanese shawarma in a format that’s perfect for the grill.”
Difficulty
Intermediate
Yield
Serves 6 - 8

Chicken

Ingredients
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces2 tablespoons olive oil2 tablespoons plain Greek yogurt2 tablespoons lemon juice3 cloves garlic, minced2 teaspoons ground cumin2 teaspoons ground coriander2 teaspoons paprika1 teaspoon ground turmeric1 teaspoon ground cinnamon1/2 teaspoon ground allspice1/2 teaspoon black pepper1 teaspoon kosher salt

To Serve (Optional)

Ingredients
Warm pita bread Garlic toum Diced tomatoes Sliced cucumber Shredded lettuce Fresh parsley Lemon wedges
Equipment
Bowls, various sizesMeasuring cupsMeasuring spoonsWooden spoonChef's knifeCutting boardRaspWooden skewersGrill or grill panTongsThermometerDish towel

Directions

Get Organized!

Gather all of your ingredients and equipment before you get started. 

Get Prepped!

If using wooden skewers, soak them in water for at least 30 minutes before grilling.

Cut the chicken thighs into evenly sized pieces.

In a large bowl, whisk together the olive oil, Greek yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, black pepper, and salt.

Add the chicken and toss well to coat every piece. Cover and refrigerate for at least 30 minutes, or up to overnight for the best flavour.

Thread the marinated chicken onto the skewers, leaving a small space between each piece so the chicken cooks evenly.

Get Cooking!

Preheat a grill or grill pan to medium-high heat.

Place the skewers on the grill and cook for 10 to 12 minutes, turning every few minutes until the chicken is evenly browned and reaches an internal temperature of 165°F.

Transfer the skewers to a serving platter and allow them to rest for 5 minutes before serving.

Serve with warm pita, fresh vegetables, garlic toum, and lemon wedges.