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Chicken Shawarma Skewers with Garlic Sauce

Chicken shawarma skewers marinated in warm Middle Eastern spices, then grilled to juicy charred perfection. Served with a creamy garlic sauce made from yogurt, mayo, garlic, and lemon for a tangy finish.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating 2 hours 15 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken Shawarma Skewers
  • 2 lb boneless, skinless chicken thighs
  • 3 tbsp olive oil
  • 3 tbsp plain Greek yogurt
  • 2 tbsp lemon juice
  • 4 garlic, minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 Wooden or metal skewers
Garlic Sauce
  • 0.5 cup mayonnaise
  • 0.5 cup plain Greek yogurt
  • 3 garlic, finely grated
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh parsley
  • 0.25 tsp salt
Garnish
  • 1 Fresh parsley, chopped
  • 1 Lemon wedges

Equipment

  • 1 grill pan
  • 1 sheet pan

Method
 

Prep the skewers and marinate
  1. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
  2. In a large bowl, whisk together the olive oil, Greek yogurt, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and black pepper until smooth.
  3. Add the chicken pieces and toss until evenly coated, then cover and refrigerate for at least 2 hours or overnight for best flavor.
Skewer and grill the chicken
  1. Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.
  2. Preheat a grill or grill pan to medium-high heat (about 400°F) and lightly oil the grates.
  3. Grill the skewers for 12–15 minutes, turning every 3–4 minutes, until the chicken is beautifully charred and reaches an internal temperature of 165°F.
Make the garlic sauce and serve
  1. While the chicken cooks, whisk together the mayonnaise, Greek yogurt, grated garlic, lemon juice, parsley, and salt until smooth and creamy.
  2. Transfer the skewers to a serving platter, sprinkle with fresh parsley, and serve with lemon wedges and the garlic sauce.

Notes

For the juiciest skewers, don’t pack the chicken tightly on the skewers—leave small gaps for even charring. Refrigerate marinated chicken up to 2 days; the garlic sauce keeps 3–4 days in the fridge and is best chilled. Freeze the cooked skewers for up to 2 months, then reheat gently. Dietary swap: use all-Greek-yogurt instead of mayonnaise for a lighter sauce (sauce will be tangier and slightly less creamy).