Chicken Shawarma Skewers

5 from 18 votes

Grilled chicken shawarma skewers are seasoned with a stunning mix of Mediterranean spices, garlic, lemon and grilled to perfection.

Prep Time15

Cook Time10

Marinate30

Total Time55

Course: Dinner, Main, Main Course

Cuisine: Mediterranean, Middle Eastern

Keyword: chicken shawarma kebobs, chicken shawarma skewers, grilled chicken shawarma

Servings: servings

Calories: 833kcal

Cost: $10

Mix marinade ingredients together in a large bowl and add cubed chicken. Toss to coat so all the chicken is coated evenly. Cover bowl with a sheet of plastic wrap and refrigerate for at least 30 minutes and up to overnight.
Preheat grill pan or outdoor grill to high heat and skewer chicken cubes onto skewers, alternating every few with lemon slices and onion wedges.
Grill shawarma skewers for 4-5 minutes per side or until a deep char is formed and chicken is cooked through.
Once done, remove skewers and let chicken rest for a few minutes.
For the saffron rice, add broth, rice and pinch of saffron to a small pot and place the lid on. Bring to a boil then reduce to a simmer until rice is cooked and liquid has absorbed, about 20 minutes.
Once done, fluff rice with a fork.
To serve, line a platter with saffron rice and hummus and top with chicken shawarma skewers. Garnish with a drizzle of olive oil, chopped herbs and lemon wedges.

If using wooden skewers, soak skewers in water for at least 1 hour before grilling.

Marinate for as long as you have, even 10 minutes before grilling.

Grilled chicken shawarma lasts for up to 3 days in the refrigerator.