With zingy lemon, pungent garlic and aromatic spices, these ‘shawarma style’ chicken kebabs are packed with flavour and cooked using the brilliant Thuros T1 skewer attachment.
A few months ago we met some foodie friends at the Lebanese restaurant, Lazeez. We had a fantastic evening with delicious food and a great atmosphere (I would definitely recommend) but the true star of the show was the chicken shawarma – packed with garlic, lemon and a rich assortment of spices the flavours sung in the mouth.
Traditionally shawarma is made by alternatively stacking strips of seasoned meat on a vertical spit and then slowly roasting for up to a day. I didn’t have the set up for that but I wanted to try and recreate those amazing flavours – so ‘shawarma style’. Kebabs seemed the most similar technique for the cook I could use and I had recently been sent the skewer attachment for the Thuros T1 which I had been looking to test out.
I absolutely loved the end result. The shawarma flavours combined beautiful into a dry spicy heat packed with lemon and garlic and the skewer attachment is a dream to use. I used a mixture of chicken thighs and breasts here but would be tempted to go just thighs in the future.
My two year old got involved and loved turning the kebabs as they cooked!
Serve with hummus or a cooling garlic mayonnaise and you are in for a winner. Be aware, it is spicy!
They also go brilliantly with these Moroccan spiced flatbreads.
As soon as I can get my hands on a rotisserie for the Big Joe I want to give the more traditional approach a go!
what you’ll need
Equipment: bbq/grill. Skewers. (Thuros T1 with skewer attachment is a great way to start and what I use here). Mixing bowls.
shawarma chicken kebabs:
- 4 chicken breasts
- 2 chicken thighs, boneless and skinless
- 3 peppers
- 1 onion
for the shawarma inspired marinade:
- 1 tsp cumin
- 1 tsp hot paprika
- 1 tsp sweet paprika
- 1/2 tsp tumeric
- 1 tsp garlic powder
- 1/4 tsp cinamon
- pinch of cayenne
- lemon juice 2 slices
- 1/4 cup olive oil
Combine all the ingredients for the shawarma marinade into a large mixing bowl.
Dice the chicken breasts and thighs into bite-size chunks. Toss into the mixing bowl with the marinade and mix till evenly coated.
Leave to marinade in the fridge for an hour.
Light up your Thuros.
Cut the onion and peppers into similar bite-size chunks. Throw into a mixing bowl and toss with a drizzle of olive oil, salt and pepper.
Once the chicken has marinaded, thread onto the skewers alternating chicken, peppers and onions.
When it’s hot, with an even heat distribution, place you skewers on the attachment.
Spin every couple of minutes for 10-12 minutes until golden with a little char.
After all sides have a nice char, remove from the grill. I have seen online people suggesting leaving your skewers in a sealed container for 10 minutes to keep tender and moist but haven’t tried that myself. These were delicious eaten straight away.
Serve with hummus and/or a light refreshing dip – go simple with creme fraiche, a little more interesting with garlic mayonaise or have fun and play with a tzatziki.