Chicken Shawarma Kebabs
A delightful fusion of spices and juiciness, these Chicken Shawarma Kebabs are grilled to perfection, offering a quick and flavorful dish inspired by Middle Eastern cuisine.
Ingredients
For the Marinade
- 1/4 cup extra-virgin olive oil adds moisture and richness
- 3 tablespoons lemon juice provides a zesty tang
- 5 large garlic cloves crushed for strong aroma
- 1 1/4 teaspoons salt enhances flavors
- 1 teaspoon allspice adds warm flavors
- 1 teaspoon cardamom provides distinct, fragrant quality
- 1 teaspoon paprika adds color and smokiness
- 1/2 teaspoon cinnamon introduces warmth
- 1/2 teaspoon cumin adds earthy depth
Main Ingredients
- 2 lbs chicken breasts boneless, skinless
Instructions
Preparation
- In a large bowl, combine olive oil, lemon juice, crushed garlic, salt, and all the spices. Stir well to create a marinade.
- Cut the chicken breasts into bite-sized pieces and add them to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, ideally overnight.
Grilling
- Set the chicken out of the refrigerator about 30 minutes before grilling.
- Thread the marinated chicken pieces onto skewers, packing them closely.
- Heat grill to medium-high and brush with oil to prevent sticking.
- Place the chicken skewers on the grill, cooking for approximately 4 to 5 minutes before rotating. Grill for another 3 to 4 minutes until golden brown and cooked through, reaching at least 165°F.
Serving
- Remove the kebabs from the skewers and serve hot, with tahini sauce.
Notes
For the best flavor, marinate the chicken for a few hours or overnight. Consider adding bell peppers or onions to the skewers. If grilling isn’t an option, bake in the oven at 400°F for about 20-25 minutes. Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Allow kebabs to rest for a few minutes for juice redistribution.