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-
1/2 cup fresh lemon juice, (about 2 lemons)
1/2 cup olive oil
6 cloves garlic, crushed/minced
1 teaspoon kosher salt
2 teaspoons black pepper
2 teaspoons cumin
2 teaspoons paprika
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 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-
1/2 cup plain Greek yogurt
1/2 cup sour cream
6 cloves garlic, minced
10 fresh mint leaves, chopped
1/4 cup fresh lemon juice
4 tablespoons chopped fresh dill
1/2 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,