Summer grilling season would not be complete without trying a kabob recipe. This carefree recipe for Shawarma Chicken Kabobs marinates chicken in aromatic spices like clove, coriander, cumin, and cardamom, along with lemon, salt and pepper, and olive oil. Skewer it up with some fresh veggies and you will be very happy with the crowd-pleasing results.
What is Shawarma?
The word “shawarma” comes from the Turkish word çevirme, which means “turning.” It’s thin slices of meat on a rotating vertical spit, covered in a mouthwatering array of spices. This Shawarma Chicken Kabobs recipe is, by some standards, not technically a shawarma, since we didn’t make it on a vertical spit. However, it’s shawarma style due to the spices we used in this kabob recipe. The combination of coriander, cumin, paprika, and garlic are typical to what meat marinates in for shawarma.
Shawarma Chicken Kabobs
Description
Clove, coriander, cumin, and cardamom bring these Shawarma Chicken Kabobs to life.
Ingredients
Scale
- 1 large garlic clove, minced
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamon
- 1 tsp ground cayenne pepper
- 2 tsp smoked paprika
- 2 tsp salt and black pepper
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 4–6 boneless skinless chicken thighs, cut into 1-inch cubes
- 1 zucchini, cut into 1-inch pieces
- 1 cup cherry tomatoes
- 1 red onion, cut into 1-inch pieces
- 1 turnip, cut into 1-inch pieces
Instructions
- In a large bowl, add together all the spices, lemon juice, and olive oil. Whisk together to form a marinade.
- Add chicken thigh cubes and toss together until coated. Let marinate or at least 1 hour or preferably overnight.
- Arrange chicken and veggies on skewers and grill over high heat until everything is slightly charred and the chicken reaches an internal temperature of 165 degrees.
Recipes and Styling by Anna Franklin
Photography by Laura Petrilla and Dave Bryce
With Support from Buy Fresh Buy Local Western PA
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