Drumroll please! Grilling weather has returned to Michigan and we are soaking it all in. After developing this recipe last summer and making it almost weekly for a while, it was only natural for these Chicken Shawarma Skewers to be the first thing we grilled on THE DAY. You know the one. That first truly mild and bright day where everyone who lives in a snowy climate is decidedly more cheery than usual, driving with windows down for the first time in 6 months, and hopefully making a good meal on the grill to enjoy the return of spring temperatures. Even better if it includes this dill yogurt sauce.
How to make Chicken Shawarma Skewers
- Prepare the marinade. This can be done the night before, which I highly recommend for ease and also added flavor. This step only takes a few minutes.
- Mix up the Dill Yogurt Sauce. This should be done at least 4 hours before serving (also great to do the night before).
- Assemble the skewers. For easiest turning during grilling, I like to use two wooden skewers in each, as seen in the photo below. This helps avoid the ingredients spinning around on the skewers.
- Grill and serve. If making homemade pita bread, be sure to have it ready to go. Slide the chicken and onions off the skewers into a warm pita pocket and top with diced cucumber, tomatoes, and a very generous drizzle of dill yogurt sauce.
Chicken Shawarma Skewers with Dill Yogurt Sauce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Grill
Ingredients
For the Shawarma skewers-
½ cup fresh lemon juice, (about 2 lemons)
½ cup olive oil
6 cloves garlic, crushed/minced
1 teaspoon kosher salt
2 teaspoons black pepper
2 teaspoons cumin
2 teaspoons paprika
½ teaspoon turmeric
¼ teaspoon cinnamon
¼ teaspoon crushed red pepper flakes
6 boneless skinless chicken thighs, about 2 pounds
1 red onion, cut into large chunks
wooden skewers
For the Dill Yogurt Sauce-
½ cup plain Greek yogurt
½ cup sour cream
6 cloves garlic, minced
10 fresh mint leaves, chopped
¼ cup fresh lemon juice
4 tablespoons chopped fresh dill
½ teaspoon salt
For serving-
Dill Yogurt Sauce
Pita (homemade or store-bought)
Chopped cucumber
Diced tomatoes
Hot sauce, if desired
Instructions
Combine all marinade ingredients in a small bowl.
Trim excess fat from chicken thighs. Cut thighs in half lengthwise to make strips. Place chicken in a large zippered storage bag or a dish with a lid. Cover chicken with the marinade mixture and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat a charcoal grill for direct heat.
Insert wooden skewers by threading the chicken strips and red onion pieces onto the skewer lengthwise. For easier turning, use two skewers per strip of chicken (as seen in photo).
Grill the chicken skewers until cooked through (internal temp of 170°) and starting to blacken a bit, turning as needed for even cooking. (Alternatively you can roast them on a baking sheet in a 425° F oven. Cook times will vary based on the thickness of the chicken.)
Serve with warm pitas, dill yogurt sauce, diced cucumbers, and tomatoes. Enjoy!
Keywords: charcoal grilled shawarma, chicken shawarma, dill yogurt sauce,
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Laila
Looks gorgeous, Mandy! Love grilling weather too!
Mandy
Thank you, Laila!! I hope you’re getting some glimpses of Spring too!