Chicken Shawarma Skewers with Garlic Lemon Sauce

There’s something irresistible about the aroma of spiced chicken sizzling on skewers, kissed by fire and smoke. These Chicken Shawarma Skewers with Garlic Lemon Sauce bring that street food magic into your own kitchen, filling the air with warm spices, citrusy notes, and the kind of fragrance that makes everyone gather near the table before you even call them. Juicy, tender, and layered with flavor, this dish promises to be as fun to prepare as it is to eat.

Behind the Recipe

This recipe was born out of my love for the vibrant shawarma stalls I’d pass by on bustling city streets. The smell of grilled spices was always a welcome invitation. Skewering the chicken at home gives it that same charred appeal, but with the joy of sharing it fresh off your grill or oven. And of course, no shawarma feels complete without a creamy, garlicky, citrus-bright sauce to drizzle or dip.

Recipe Origin or Trivia

Shawarma is rooted in Middle Eastern culinary tradition, with its origins tracing back to the Ottoman Empire. Traditionally, it’s cooked on a vertical rotisserie, with layers of marinated meat slowly shaved off as they crisp. While most home kitchens can’t quite replicate the giant rotating spit, skewers are the next best thing, capturing that same layered flavor in a manageable, delicious form.

Why You’ll Love Chicken Shawarma Skewers with Garlic Lemon Sauce

There are plenty of reasons why this dish deserves a spot on your table:

Versatile: Perfect as a main dish, in pita wraps, or even on top of salads.

Budget-Friendly: Uses simple pantry spices and chicken thighs, which are affordable and flavorful.

Quick and Easy: With a straightforward marinade and quick cooking time, it’s weeknight-friendly.

Customizable: Adjust spices or add veggies to the skewers for your own twist.

Crowd-Pleasing: The smoky, spiced flavor profile appeals to both adventurous and picky eaters alike.

Make-Ahead Friendly: Marinate the chicken overnight, and all that’s left is to cook.

Great for Leftovers: Wraps, grain bowls, or even shawarma-inspired quesadillas keep the excitement alive the next day.

Print

Chef’s Pro Tips for Perfect Results

The magic of shawarma lies in the details, and here’s how to make yours shine:

• Use chicken thighs for maximum juiciness, since they stay tender even when grilled.
• Let the chicken marinate for at least 2 hours, but overnight is ideal for depth of flavor.
• Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
• Don’t overcrowd the skewers, leaving space helps the meat cook evenly.
• Brush lightly with oil before grilling to lock in moisture and enhance char.

Kitchen Tools You’ll Need

You don’t need much to make this dish come alive, just a few essentials:

• Mixing Bowls: For preparing the marinade and sauce.
• Whisk: To blend the garlic lemon sauce until creamy.
• Skewers: Metal or soaked wooden skewers to thread the chicken.
• Grill or Grill Pan: To achieve that smoky, charred flavor.
• Sharp Knife: For trimming chicken and slicing lemon wedges.

Ingredients in Chicken Shawarma Skewers with Garlic Lemon Sauce

The harmony of spices, citrus, and creamy garlic makes every bite special. Here’s what you’ll need:

1. Chicken Thighs: 2 pounds, boneless and skinless, cut into chunks, juicy base of the skewers.
2. Olive Oil: 3 tablespoons, helps carry spices into the meat and keeps it moist.
3. Plain Yogurt: 1/2 cup, tenderizes the chicken and adds tang.
4. Garlic: 6 cloves, minced, bold punch of flavor.
5. Lemon Juice: 3 tablespoons, brightens and balances the spices.
6. Ground Cumin: 2 teaspoons, earthy backbone of shawarma spice.
7. Ground Coriander: 2 teaspoons, adds citrusy depth.
8. Ground Paprika: 1 teaspoon, brings smokiness and color.
9. Ground Turmeric: 1/2 teaspoon, for golden hue and warmth.
10. Ground Cinnamon: 1/4 teaspoon, subtle sweetness that ties flavors together.
11. Salt: 1 1/2 teaspoons, enhances overall taste.
12. Black Pepper: 1/2 teaspoon, adds gentle heat.
13. Tahini: 1/4 cup, creamy base for the sauce.
14. Greek Yogurt: 1/4 cup, makes sauce silky and rich.
15. Garlic (for sauce): 3 cloves, finely minced, essential sharpness.
16. Lemon Juice (for sauce): 3 tablespoons, fresh and zesty finish.
17. Water: 2–3 tablespoons, to thin sauce to drizzling consistency.
18. Salt: 1/4 teaspoon, balances sauce flavors.

Ingredient Substitutions

Sometimes you need a swap, here are simple alternatives:

Chicken Thighs: Use chicken breast, but reduce cooking time to prevent dryness.
Greek Yogurt: Sour cream works for a similar tang.
Tahini: Substitute with cashew butter or almond butter for a nutty twist.
Lemon Juice: Lime juice can add a different but equally refreshing zing.

Ingredient Spotlight

Cumin: This spice brings an earthy, nutty warmth that forms the backbone of shawarma’s iconic flavor.

Tahini: A smooth paste made from sesame seeds, lending creaminess and a nutty undertone to the sauce.

Instructions for Making Chicken Shawarma Skewers with Garlic Lemon Sauce

Cooking these skewers feels like an adventure, and here’s your roadmap:

1. Preheat Your Equipment: If using a grill, preheat to medium-high heat. If using an oven, set it to 425°F (220°C).
2. Combine Ingredients: In a large bowl, whisk together olive oil, yogurt, garlic, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper. Add chicken pieces, tossing well to coat.
3. Prepare Your Cooking Vessel: If using wooden skewers, soak them in water for 30 minutes. Lightly oil your grill grates or line a baking sheet with foil for oven cooking.
4. Assemble the Dish: Thread marinated chicken onto skewers, leaving slight gaps for even cooking.
5. Cook to Perfection: Grill skewers for 10–12 minutes, turning occasionally until charred and cooked through. In the oven, bake for 20–25 minutes, broiling for the last 2 minutes for char.
6. Finishing Touches: In a small bowl, whisk together tahini, Greek yogurt, garlic, lemon juice, water, and salt until smooth. Adjust thickness as needed.
7. Serve and Enjoy: Drizzle garlic lemon sauce generously over skewers or serve alongside for dipping.

Texture & Flavor Secrets

Each bite is a dance of contrasts. The chicken comes off the grill tender and juicy, kissed with smoky char. The spices layer earthy warmth, while the sauce cools with creamy tang and sharp garlic. Together, it’s a flavor explosion that lingers long after the last bite.

Cooking Tips & Tricks

Little adjustments can make big differences:

• Marinate the chicken overnight for the boldest flavor.
• Serve skewers immediately for maximum juiciness.
• Slice chicken into even-sized chunks to ensure uniform cooking.

What to Avoid

Stay away from these common mistakes:

• Overcrowding skewers, which leads to uneven cooking.
• Using too much lemon juice in the sauce, which can overpower balance.
• Skipping preheating, as a hot grill or oven is key for caramelization.

Nutrition Facts

Servings: 6
Calories per serving: 340

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can easily get ahead with this dish. Marinate chicken up to 24 hours in advance, then cook when ready. Store leftover cooked skewers in an airtight container for up to 3 days. Freeze uncooked marinated chicken for up to 2 months, thawing overnight before skewering. Reheat gently in a skillet or oven to preserve juiciness.

How to Serve Chicken Shawarma Skewers with Garlic Lemon Sauce

Serve these skewers hot off the grill with warm pita, fresh tabbouleh, or a bed of fluffy rice. Add pickled vegetables and a drizzle of extra sauce for an authentic shawarma experience. For a lighter option, toss them over a crisp salad.

Creative Leftover Transformations

Turn today’s dinner into tomorrow’s delight:

• Slice leftovers for shawarma wraps with hummus and veggies.
• Chop and toss into a grain bowl with couscous or quinoa.
• Make a shawarma pizza using flatbread, cheese, and leftover sauce.

Additional Tips

For extra flavor, sprinkle fresh parsley or sumac on top before serving. Always serve the sauce chilled, as the contrast with hot skewers is unbeatable.

Make It a Showstopper

Presentation matters. Stack skewers on a platter, drizzle sauce in elegant swirls, and garnish with lemon wedges and chopped herbs. A side of colorful salad adds a vibrant pop to the table.

Variations to Try

• Veggie Skewers: Add bell peppers, onions, and zucchini alongside chicken.
• Spicy Kick: Mix chili flakes or cayenne into the marinade.
• Herb Infusion: Add fresh cilantro and mint into the sauce for brightness.
• Mediterranean Twist: Serve with tzatziki instead of tahini sauce.

FAQ’s

Q1: Can I use chicken breast instead of thighs?

Yes, but watch cooking time closely to prevent dryness.

Q2: Can I cook these indoors?

Absolutely, use a grill pan or bake in the oven with a quick broil finish.

Q3: What if I don’t have skewers?

You can bake the marinated chicken pieces directly on a sheet pan.

Q4: How long should I marinate the chicken?

At least 2 hours, but overnight gives the best flavor.

Q5: Is the garlic lemon sauce spicy?

No, it’s creamy, tangy, and garlicky but not hot.

Q6: Can I freeze cooked skewers?

Yes, freeze in airtight containers up to 2 months, then reheat gently.

Q7: What sides go best with shawarma skewers?

Rice pilaf, pita bread, pickled veggies, or fresh salads all pair beautifully.

Q8: Can I prepare the sauce ahead?

Yes, it keeps well in the fridge for up to 3 days.

Q9: Do I need a grill to make these?

Not at all, the oven works just as well with a broil for char.

Q10: How can I make this dairy-free?

Use coconut yogurt in the marinade and sauce.

Conclusion

There’s a reason shawarma has captured hearts across the globe. With these Chicken Shawarma Skewers and their creamy garlic lemon sauce, you bring home that irresistible mix of spice, char, and freshness. Trust me, you’re going to love this one, and once you’ve made it, it’ll become a regular request at your table.

Discover the simple steps to making Chicken Shawarma Skewers with Garlic Lemon Sauce