Chicken Shawarma Skewers

Chicken Shawarma Skewers
This easy chicken shawarma recipe delivers big Middle Eastern flavours with minimal effort. Marinated chicken thighs are threaded onto skewers and grilled over hot charcoal for juicy, smoky, lightly charred results. It’s simple, fast, and perfect for weeknight BBQs or casual weekend feeds.

Choosing the chicken:
Chicken thighs are ideal for shawarma. They have more fat than breast, which means better flavour and juiciness, especially over direct charcoal heat. Look for skinless, boneless thighs with a nice even thickness and no strong odour.

Skewers and BBQ setup:
Traditional shawarma is cooked on a vertical rotisserie, but skewers over charcoal work brilliantly at home. Metal skewers are easiest, but wooden skewers are fine if soaked in water for at least 60 minutes before cooking.

This recipe is cooked over direct heat on a compact charcoal BBQ like the Weber Go-Anywhere, but any charcoal grill will work. Lifting the skewers slightly higher above the coals helps prevent burning while still getting great char.

Why charcoal matters:
Cooking over charcoal adds a depth of flavour you won’t get in a pan or oven. As the chicken juices drip onto the hot coals, they create smoke that flavours the meat. That little bit of controlled flare-up is part of what makes this style of cooking so good.

Preparation:
The key to great shawarma is the marinade. It’s packed with warm spices, garlic, lemon, and olive oil. Once the chicken is coated, give it time in the fridge to absorb the flavours. A few hours is good, overnight is even better.

Threading the chicken evenly onto skewers ensures it cooks at the same rate and doesn’t dry out on the ends.

The Cook:
Shawarma is cooked hot and fast over direct charcoal. The aim is to get good colour and light charring without burning. This is a hands-on cook, so stay close to the BBQ and turn the skewers often to manage flare-ups and hot spots.

The Payoff:
Once the chicken reaches a safe internal temperature, rest it briefly before serving. This allows the juices to settle back into the meat, keeping everything tender and juicy. Serve straight off the skewers or pull the chicken into wraps, flatbreads, or plates with salads and sauces.

Equipment Needed:
•    Weber GA - Charcoal BBQ (kettle, portable BBQ or similar)
•    Lump charcoal
•    Chimney starter
•    Metal or soaked wooden skewers
•    Instant-read thermometer
•    Mixing bowl

Ingredients:
Chicken & Marinade
•    1.6 kg skinless, boneless chicken thighs (approx. 3.5 lb)
•    125 ml extra virgin olive oil (½ cup)
•    8 cloves garlic, minced
•    2 teaspoons turmeric
•    2 tablespoons smoked paprika
•    1 tablespoon ground cumin
•    1 tablespoon ground coriander
•    1 tablespoon ground cardamom
•    ½ teaspoon cayenne pepper (adjust to taste)
•    2 teaspoons kosher salt
•    1 teaspoon black pepper
•    Zest of 1 lemon
•    Juice of ½ lemon

Recipe Steps:
1    Prepare the chicken
Cut the chicken thighs into roughly even-sized pieces (about 5–6 pieces per thigh). Place into a large bowl or zip-lock bag.
2    Make the marinade
In a bowl, combine olive oil, garlic, turmeric, smoked paprika, cumin, coriander, cardamom, cayenne, salt, pepper, lemon zest, and lemon juice. Mix well.
3    Marinate
Pour the marinade over the chicken. Seal the bag or cover the bowl and mix until all pieces are well coated.
Refrigerate for at least 2 hours, or ideally overnight.
4    Prepare the BBQ
Light a chimney starter about ¾ full of lump charcoal. Once fully ashed over, spread the coals evenly across the base of your BBQ for medium direct heat (around 200–230°C / 400–450°F).
5    Skewer the chicken
Thread the marinated chicken evenly onto skewers. Don’t pack the pieces too tightly – a little space helps even cooking.
6    Grill
Place skewers directly over the hot coals. Turn every few minutes to avoid burning and to get even charring.
Cook for approximately 25–30 minutes, until nicely charred and cooked through.
7    Check temperature
The chicken is done when it reaches an internal temperature of 74°C (165°F).
8    Rest and serve
Remove from the BBQ and loosely tent with foil. Rest for 5 minutes before serving.

Recipe Info:
•    Prep Time: 15 minutes (plus 2–12 hours marinating)
•    Cook Time: 25–35 minutes
•    Serves: 4–6
•    Effort: Easy
•    Course: Main
•    Cuisine: Middle Eastern
•    Hydration: 1 beer (optional but very recommended)

Tips & Variations:
•    Don’t rush the marinade
Even 2 hours will add flavour, but overnight makes a big difference.
•    Manage flare-ups
A little flame adds flavour. Big flames burn chicken. Keep turning and move skewers slightly if one area gets too hot.
•    Turn it into wraps
Slice the cooked chicken and serve in flatbreads with garlic sauce, hummus, pickles, tomato, and lettuce.
•    Add veg to the grill
Throw on some onions, capsicum, or flatbread while the chicken cooks to make it a full meal.
•    Spice level
Increase cayenne for more heat, or add a teaspoon of sumac for extra tang.

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