Description
Juicy, spice-kissed chicken shawarma skewers served with a creamy garlic lemon tahini sauce. Street-food vibes made easy at home.
Ingredients
Scale
- 2 lb boneless skinless chicken thighs, cut into 1.5 inch chunks
- 3 tbsp olive oil
- 1/2 cup plain yogurt
- 6 cloves garlic, minced
- 3 tbsp fresh lemon juice
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1 1/2 tsp fine salt
- 1/2 tsp black pepper
- 1/4 cup tahini
- 1/4 cup Greek yogurt
- 3 cloves garlic, finely minced
- 3 tbsp fresh lemon juice
- 2 to 3 tbsp cold water, to thin
- 1/4 tsp fine salt, for sauce
- Metal or soaked wooden skewers, as needed
- Optional garnish: chopped parsley and lemon wedges
Instructions
- Preheat Your Equipment: Heat grill to medium high or set oven to 425°F (220°C).
- Combine Ingredients: In a large bowl whisk olive oil, plain yogurt, 6 cloves garlic, 3 tbsp lemon juice, cumin, coriander, paprika, turmeric, cinnamon, 1 1/2 tsp salt and black pepper. Add chicken and coat well. Marinate at least 2 hours or overnight.
- Prepare Your Cooking Vessel: If using wooden skewers soak them 30 minutes. Oil grill grates lightly or line a sheet pan with foil and set a rack on top.
- Assemble the Dish: Thread marinated chicken onto skewers leaving slight gaps for even heat circulation.
- Cook to Perfection: Grill 10 to 12 minutes total turning occasionally until charred and 165°F at the center, or bake 20 to 25 minutes then broil 1 to 2 minutes for light char.
- Finishing Touches: Whisk tahini, Greek yogurt, 3 cloves garlic, 3 tbsp lemon juice, 2 to 3 tbsp water and 1/4 tsp salt until smooth and pourable. Adjust water to reach drizzling consistency.
- Serve and Enjoy: Transfer skewers to a platter, rest 3 minutes, drizzle with garlic lemon sauce, and garnish with parsley and lemon wedges.
Notes
- Note: For maximum flavor marinate overnight.
- Cut chicken into even pieces for consistent cooking.
- Do not overcrowd skewers, space pieces slightly apart.
- Oven method works well, finish with a brief broil for char.
- Leftovers keep 3 days refrigerated, reheat gently to avoid drying.
Nutrition
- Serving Size: about 1/6 of recipe, 2 to 3 skewers with sauce
- Calories: 340
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 19 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 135 mg
Keywords: chicken shawarma skewers, garlic lemon sauce, grilled chicken, tahini sauce, middle eastern recipe, easy dinner, meal prep, halal