Serves 4 · Prep 20 min plus marinating · Cook about 12 min
Shawarma flavor, kebab format: marinated chunks of chicken or beef threaded on skewers and grilled until charred. Great for summer, and no spit needed.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs or beef sirloin, cut into 1 1/2-inch pieces
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 4 garlic cloves, finely grated
- 2 tbsp shawarma seasoning, store-bought or homemade
- 1 tsp salt (skip if your blend is salted)
- 1 red onion and 1 bell pepper, cut into chunks (optional)
Gear for grilled skewers
EMMZ 16.5-Inch Stainless Steel Kabob SkewersLong, reusable stainless steel skewers with room for plenty of meat.
Check price on AmazonThermoPro Lightning Instant-Read Meat ThermometerCheck chicken hits 165°F (74°C) without cutting into it.
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Instructions
- Mix the oil, lemon juice, garlic, seasoning and salt. Add the meat and toss to coat.
- Refrigerate for at least 1 hour, or up to 24 hours for chicken.
- Heat a grill to medium-high and oil the grates.
- Thread the meat onto skewers, alternating with onion and pepper if using. Leave a little space between pieces.
- Grill for 10 to 12 minutes, turning every few minutes, until charred at the edges. Chicken should reach 165°F (74°C).
- Rest for 5 minutes. Serve in pita or over rice with garlic sauce.
FAQ
Metal or wooden skewers?
Metal skewers are reusable and don't burn. If you use wooden skewers, soak them in water for 30 minutes first.
Can I cook shawarma skewers in the oven?
Yes. Roast on a rack over a sheet pan at 450°F (230°C) for about 15 to 20 minutes, turning once, then broil briefly for color.
How long should I marinate?
At least 1 hour. Chicken can go overnight; beef is good after 2 to 4 hours.
Serve it with