Chicken Shawarma Skewers with Garlic Lemon Sauce
Helpful Tips
Storage
Store leftover chicken in an airtight container in the fridge for 3 to 4 days. Keep the garlic yogurt sauce separate so it stays fresh.
.svg)
Substitutions
Serving Suggestions
Pile into warm flatbreads or pita with lettuce, tomato, cucumber, onion, and a drizzle of the garlic lemon sauce.Build a shawarma bowl with rice or couscous, grilled vegetables, and a dollop of hummus or baba ganoush. Serve alongside roasted or grilled vegetables like capsicum, zucchini, and red onion for a colourful plate.
Helpful Tips
Storage
Store leftover chicken in an airtight container in the fridge for 3 to 4 days. Keep the garlic yogurt sauce separate so it stays fresh.
Substitutions
Serving Suggestions
Pile into warm flatbreads or pita with lettuce, tomato, cucumber, onion, and a drizzle of the garlic lemon sauce.Build a shawarma bowl with rice or couscous, grilled vegetables, and a dollop of hummus or baba ganoush. Serve alongside roasted or grilled vegetables like capsicum, zucchini, and red onion for a colourful plate.
Ingredients
For the Chicken Marinade:
- 1kg boneless, skinless chicken thighs, cut into large chunks
- 5 garlic cloves, minced
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp cayenne
- 1 tbsp smoked paprika
- 1/2 tsp cinnamon
- 1 tsp turmeric
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- 3 tbsp olive oil
- 3/4 cup Greek yogurt
For the Garlic Lemon Sauce:
- 3/4 cup Greek yogurt
- 2 garlic cloves, minced
- Juice of 1/2 lemon
- 1 tsp paprika
- Salt and pepper, to taste
Directions
- If using wooden skewers, soak them in water for 15–30 minutes so they don’t burn.
- Preheat your oven to 220°C.
- In a large bowl, mix together all the marinade ingredients. Add the chicken and toss well to coat. Marinate for at least 30 minutes, overnight is even better for flavour.
- Thread the marinated chicken onto skewers and cook for 25-30 minutes, flipping halfway. For crispy edges, turn to grill for the the last 2–3 minutes.
- Stir all the garlic lemon sauce ingredients together in a small bowl and set aside.
- Let the chicken rest for 5–10 minutes. Dip in the garlic yogurt sauce as you eat.
Ingredients
For the Chicken Marinade:
- 1kg boneless, skinless chicken thighs, cut into large chunks
- 5 garlic cloves, minced
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp cayenne
- 1 tbsp smoked paprika
- 1/2 tsp cinnamon
- 1 tsp turmeric
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- 3 tbsp olive oil
- 3/4 cup Greek yogurt
For the Garlic Lemon Sauce:
- 3/4 cup Greek yogurt
- 2 garlic cloves, minced
- Juice of 1/2 lemon
- 1 tsp paprika
- Salt and pepper, to taste
Directions
- If using wooden skewers, soak them in water for 15–30 minutes so they don’t burn.
- Preheat your oven to 220°C.
- In a large bowl, mix together all the marinade ingredients. Add the chicken and toss well to coat. Marinate for at least 30 minutes, overnight is even better for flavour.
- Thread the marinated chicken onto skewers and cook for 25-30 minutes, flipping halfway. For crispy edges, turn to grill for the the last 2–3 minutes.
- Stir all the garlic lemon sauce ingredients together in a small bowl and set aside.
- Let the chicken rest for 5–10 minutes. Dip in the garlic yogurt sauce as you eat.
Watch How to Make It
See More Weeknight Dinners
Join for Exclusive Resources
