When the grill comes out for summer, one of my favorite things to make is Chicken Shawarma Skewers. These are juicy, flavorful bites of chicken packed with warm spices and served with a creamy tzatziki sauce and grilled pita bread. They feel a little fancy but I promise, they’re super easy to make. Whether you’re feeding your family or having friends over, these skewers are always a hit!
Method
Marinate the Chicken
First, start by cutting your boneless, skinless chicken thighs into bite-sized pieces. This helps them cook quickly and evenly on the grill. Place the chicken in a large mixing bowl. Add the plain Greek yogurt, mashed garlic, and all the spices cumin, turmeric, coriander, paprika, cayenne pepper, cardamom (if you’re using it), kosher salt, and black pepper. Mix everything together really well so each piece of chicken is coated in the flavorful marinade. You can cover the bowl and let it sit in the fridge for at least 30 minutes to soak up all the flavor, or if you’re short on time, you can skip the wait and go straight to grilling. Either way, the yogurt helps tenderize the chicken and adds lots of flavor.
Preheat the Grill
Now it’s time to heat up your grill. Set it to 500°F and let it get nice and hot before adding the skewers. A hot grill is key for getting that good sear on the outside of the chicken while keeping it juicy on the inside. You can use a gas grill or a charcoal one whichever you like best.
Skewer the Chicken
Once your chicken is marinated and the grill is heating up, thread the pieces of chicken onto your skewers. Try to pack the pieces closely together, but not too tight. This keeps the chicken juicy and helps it cook evenly without drying out. If you’re using wooden skewers, make sure you soak them in water for at least 30 minutes beforehand so they don’t burn on the grill.
Grill the Skewers
Place your skewers onto the hot grill and close the lid. Let the chicken cook undisturbed for about 10 minutes. Don’t try to move them too soon—this is how you get those beautiful grill marks. After 10 minutes, gently try to flip one skewer. If the chicken sticks to the grill, it’s not ready yet. Give it another minute or two. Once the chicken releases easily, flip all the skewers and cook for another 8 to 10 minutes, or until the chicken is fully cooked and has reached 165°F inside. A meat thermometer really helps here to avoid overcooking.
Warm the Pita
While the chicken is finishing up, toss your pita bread directly onto the grill. Let each side warm for 1 to 2 minutes, just until they’re soft and lightly charred. This step is quick, so keep an eye on them—they heat fast!
Make the Tzatziki
While the chicken rests and the pitas cool slightly, make the tzatziki sauce. In a bowl, mix together the Greek yogurt, grated cucumbers (squeeze out any extra water first), mashed garlic, lemon juice, chopped fresh mint, dried dill, and kosher salt. Stir everything until smooth and creamy. Taste it and adjust with more lemon or salt if you like it should be fresh, garlicky, and a little tangy.
Serve and Enjoy
Now it’s time to bring everything together! Take a warm pita, spread a generous spoonful of tzatziki over the top, then layer on your juicy grilled chicken. Add a handful of halved baby tomatoes and sprinkle some chopped Italian parsley for freshness. You can serve it open-faced, fold it like a wrap, or pile everything into a bowl. However you eat it, it’s going to be packed with flavor.
Necessary Tools
- Grill (gas or charcoal)
- Skewers (metal or soaked wooden ones)
- Mixing bowls
- Grater (for cucumbers)
- Tongs
- Meat thermometer (for checking doneness)
- Knife and cutting board
Chicken Shawarma Skewers with Tzatziki and Warm Pita
Cuisine: AmericanDifficulty: Easy6
servings30
minutes20
minutes50
minutesIngredients
For the Chicken Shawarma:
2½ lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
1 cup plain Greek yogurt
3 cloves garlic, mashed
1 tbsp ground cumin
1 tbsp turmeric
2 tsp ground coriander
1 tbsp paprika
½ tsp cayenne pepper
½ tsp ground cardamom (optional)
2 tsp kosher salt
½ tsp ground black pepper
For the Tzatziki:
1 cup Greek yogurt
2 Persian cucumbers, grated
3 cloves garlic, mashed
1 lemon, juiced
⅓ cup fresh mint, chopped
1 tbsp dried dill
½ tsp kosher salt
For Serving
Warm pita bread
1 cup baby tomatoes, halved
3 tbsp chopped Italian parsley
Directions
- Marinate the Chicken:
Start by cutting your chicken into bite-sized pieces and putting them in a large bowl. Add yogurt and all the spices. Stir well until everything is coated. You can let it marinate in the fridge for 30 minutes—or longer if you want more flavor. But if you’re short on time, go ahead and grill right away! - Preheat the Grill:
Heat your grill to 500°F. This gets it nice and hot so the chicken cooks fast and gets a good char. - Skewer the Chicken:
Thread the marinated chicken onto skewers, packing the pieces close together so they stay juicy. - Grill the Skewers:
Place the skewers on the grill and close the lid. Let them cook undisturbed for 10 minutes. This helps them get those nice grill marks. After 10 minutes, flip them carefully. If the chicken sticks, give it another minute, it’s not ready to flip yet! Cook the other side for about 8–10 more minutes, or until the chicken reaches 165°F inside. - Warm the Pita:
While the chicken is finishing up, toss your pita bread on the grill for 1–2 minutes per side. It’ll get soft and a little smoky. - Make the Tzatziki:
In a bowl, mix the yogurt, grated cucumber, garlic, lemon juice, mint, dill, and salt. Stir it all together and taste, add more lemon or salt if needed. - Serve and Enjoy:
Spread some tzatziki on the warm pita, pile on the grilled chicken, then top with tomatoes and parsley. Done!
Notes
- Don’t rush flipping the chicken. If it sticks, it’s not ready to move yet. Be patient!
- Don’t overcook. Use a meat thermometer if you can; 165°F is the magic number for juicy chicken.
- Pack the chicken tightly on the skewers. This helps it cook evenly and stay moist.
- Grill stays HOT! Only open it when you need to flip or check the chicken.
Serving Suggestions
- Add pickled onions or shredded lettuce for extra crunch.
- Serve with rice or couscous on the side.
- Make it a wrap! Fold everything in the pita and eat it like a sandwich.
- Want a low-carb option? Skip the pita and serve it as a salad bowl.
Fun Fact
Did you know shawarma is originally a Middle Eastern street food? The meat is usually cooked on a big spinning spit, but we’re doing the backyard-friendly version on skewers!
Conclusion
These Chicken Shawarma Skewers are one of my go-to summer recipes. They’re full of flavor, simple to make, and just fun to eat. Whether you’re new to grilling or already a pro, this is one recipe you’ll want to make again and again. So fire up that grill, grab your skewers, and let’s make dinner delicious!
