Some recipes are so delicious that they can transport you to a bustling street market with just one bite. These Stacked Chicken Shawarma Skewers are one of them. They take all the amazing, savory flavors of a classic chicken shawarma and make them accessible in your home kitchen. With juicy, herb-marinated chicken, a beautiful charred crust, and a simple assembly, they’re a perfect solution for a fun weeknight dinner or a fantastic meal to share with friends.
Why I Love This Recipe
I’m a huge fan of meals that are both flavorful and fun to eat, and this recipe delivers on both fronts. The secret to the amazing flavor is the marinade. A simple mix of olive oil, lemon juice, and a classic blend of spices like paprika, cumin, and turmeric tenderizes the chicken while infusing it with a deep, savory, and aromatic taste. Stacking the chicken on a vertical skewer or a long skewer is not just a cool way to present it—it allows the chicken to cook evenly and get a beautiful, charred crust on the outside while staying incredibly juicy on the inside. It’s a fantastic, flavorful meal that feels both special and effortless.
Ingredients
(Serves 4)
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- For Serving:
- Warm pita bread
- Diced tomatoes
- Sliced onions
- Garlic sauce or tahini
- Chopped fresh parsley for garnish
Swaps and Notes
- Chicken: Boneless, skinless chicken thighs are my preference because they are juicy and flavorful. Chicken breasts would also work, but they might be a little drier.
- Marinade: The spices in the marinade are classic for shawarma. Feel free to adjust them to your liking. A pinch of cayenne pepper would add a nice kick of heat.
- Cooking Method: While grilling on a vertical stand is traditional, you can also use a long metal skewer and roast it in the oven. For a simpler method, you can simply roast the marinated chicken pieces on a baking sheet.
- Sauce: A creamy garlic sauce (like a toum) or a simple tahini sauce is a must for serving. You can find them at most grocery stores or make your own.
Step-by-Step Instructions
- Prepare the Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces. In a large bowl, combine the olive oil, lemon juice, paprika, cumin, oregano, turmeric, garlic powder, onion powder, salt, and pepper. Add the chicken pieces and toss to coat them evenly.
- Marinate for Flavor: Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, or overnight for the best, most authentic flavor.
- Stack the Skewers: When you’re ready to cook, thread the marinated chicken pieces onto a long skewer, stacking them tightly. Press the chicken firmly so it holds its shape.
- Cook the Shawarma: Preheat your oven to 400°F (200°C) or your grill to medium-high heat. Place the skewer on a roasting pan or directly on the grill grates. Cook for about 45 minutes to 1 hour, or until the chicken is cooked through. Baste the chicken with the juices that collect on the pan halfway through the cooking time for extra juiciness.
- Slice and Serve: Once the chicken is cooked, let it rest for a few minutes before slicing it thinly off the skewer. Serve the sliced chicken immediately with warm pita bread, fresh tomatoes, and sliced onions. Drizzle with garlic sauce or tahini and garnish with fresh chopped parsley.
Tips for Success
- Marinate Overnight: The longer the chicken marinates, the more tender and flavorful it will be.
- Stack Tightly: Stacking the chicken tightly on the skewer helps it cook evenly and gives you that perfect, juicy result.
- Don’t Overcook: Chicken thighs are forgiving, but you still want to make sure you don’t overcook them. The chicken is ready when the outside is beautifully charred and the inside is cooked through.
Serving Suggestions and Pairings
This shawarma is a fantastic meal on its own, served in warm pita bread with a variety of toppings. It would also be great with a side of my Walking Taco Bar for a fun, mix-and-match meal. For a beverage, a cold glass of iced tea or a light, crisp beer would be a great complement.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 500 kcal
- Protein: Approx. 45g
- Fat: Approx. 30g
- Carbohydrates: Approx. 15g
Storage and Leftover Tips
Leftover cooked chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days. It’s fantastic served cold on a salad or in a wrap, or you can reheat it in a skillet with a little olive oil.
More Recipes You Will Love
If you love a good, hearty, and easy meal, you’ll love these other recipes from my kitchen:
- For a similar one-pan wonder, this Sheet Pan Quesadillas are a great option.
- For a simple and delicious chicken appetizer, my Easy Cheesy Chicken Sliders are always a hit.
- For a no-mayo option, my Light and Tangy Chicken Salad is a refreshing choice.
- And when you’re feeding a crowd, these Chicken Enchiladas are a true go-to.
Final Thoughts
These Stacked Chicken Shawarma Skewers are a delicious and surprisingly simple way to bring a taste of the Mediterranean to your dinner table. It’s a meal that’s fresh, flavorful, and incredibly satisfying, and it’s sure to become a new favorite.
I hope you give this recipe a try! Let me know in the comments below what your favorite toppings were. Happy cooking!
Easy Stacked Chicken Shawarma Skewers for a Flavorful Meal
Ingredients
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds chicken breast, cut into cubes
- 2 tablespoons olive oil
- 1 lemon, juiced
- Wooden or metal skewers
Instructions
- In a large bowl, combine paprika, cumin, oregano, turmeric, garlic powder, onion powder, salt, and black pepper.
- Add chicken cubes to the spice mixture and drizzle with olive oil and lemon juice. Mix well to coat the chicken evenly.
- Cover the bowl and let the chicken marinate for at least 15 minutes, or up to 2 hours for more flavor.
- Preheat the grill or grill pan over medium-high heat.
- Thread the marinated chicken onto skewers, packing them tightly.
- Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
- Remove from the grill and let rest for a few minutes before serving.
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