Chicken Shawarma Skewers with Pita Bread
Juicy chicken thighs are marinated in a spiced yogurt mixture, threaded onto skewers, and grilled until golden and charred. Served in warm pita with fresh vegetables and a creamy garlic sauce, this is an easy weeknight take on classic shawarma.
Equipment
- Large mixing bowl
- Skewers
- Grill or grill pan
- Meat thermometer
Ingredients
For the Chicken and Marinade
- 1.5 pounds boneless skinless chicken thighs cut into bite sized pieces
- 0.5 cup plain Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons lemon juice freshly squeezed
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
For Serving
- 4 pieces pita bread warmed
- 0.5 cup red onion thinly sliced
- 1 cup cucumber thinly sliced
- 1 cup tomato diced
- 0.5 cup garlic sauce or tahini sauce for drizzling
- 2 tablespoons fresh parsley chopped
Instructions
- In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, smoked paprika, turmeric, coriander, cinnamon, allspice, salt, and pepper until smooth.
- Add the cut chicken pieces to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- If using wooden skewers, soak them in water for about 20 minutes before grilling to prevent burning.
- Remove the chicken from the marinade and thread the pieces onto the skewers, leaving small gaps between each piece for even cooking.
- Preheat a grill or grill pan to medium high heat, around 400°F, and lightly oil the grates.
- Grill the skewers for 10 to 12 minutes, turning every few minutes, until golden and slightly charred and the chicken reaches an internal temperature of 165°F.
- While the chicken finishes cooking, warm the pita bread on the grill or in a dry skillet for about 30 seconds per side.
- Let the skewers rest for 2 to 3 minutes, then slide the chicken into the warm pita. Top with red onion, cucumber, tomato, garlic or tahini sauce, and fresh parsley before serving.
Notes
For the most tender chicken, do not skip the marinating step, and aim for at least 30 minutes, or up to 4 hours for the best flavor. Use a meat thermometer to confirm the chicken reaches 165°F. Leftover chicken keeps well in the fridge for up to 4 days or in the freezer for up to 2 months. Serve with pickled turnips for an authentic touch.