Chicken Shawarma Kebab

Spice up your BBQ.

This tasty chicken kebab is an ideal lighter alternative for the BBQ. The gentle spices are imparted onto the meat through the marinade, and the low level of chilli means this is perfect for the family.

I particularly love that it can be cooked in the oven too – which is actually what I did as it was only about 14C (57F) outside where I live today. You will need metal skewers for either method – wooden ones will burn.

The resulting chicken pieces are perfect when served with some flat or pitta breads, plus a green salad.

I adapted this from a recipe that I found on the BBC Good Food website. The amounts below will make one kebab to serve 2 adults, so just multiply it as required.

Ingredients – serves 2:

  • 2 skinless, boneless chicken breasts
  • 1/3 cup light sour cream or plain yogurt
  • 2 tbsp lemon juice
  • 2 garlic cloves, crushed
  • 2cm/1 inch piece fresh ginger, finely grated
  • 1 long red chilli, de-seeded and finely chopped
  • 1 tbsp finely chopped coriander (cilantro)
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • lime or lemon wedges, optional, to serve


  • Cut the chicken breasts lengthways so you get long, thin strips.
  • Put the rest of the ingredients into a medium bowl and stir to mix well. Add the chicken strips and coat in the marinade. Cover with cling wrap and refrigerate for at least 4 hours, but preferably overnight.
  • Thread the marinated chicken onto two metal skewers so that one skewer goes through each end of each chicken strip. Pack the chicken quite closely together.
  • If you are cooking in the oven, put the chicken kebab onto a wire rack placed over a baking tray or roasting pan. Heat the oven to 210C/190F fan forced/410F and cook for 35-40 minutes or until the chicken is golden and cooked through. (You can separate the meat slightly to check if needed).
  • To cook on a lidded BBQ, place the kebab over an indirect heat, (i.e. place it either on the opposite side of the grill to the lit gas burners, or pile the coals to the side of the BBQ), then cook for about 30-35 minutes, turning regularly during that time until the chicken is cooked through. The timing depends on your BBQ, so keep an eye on it.
  • Remove the kebab from the heat and set aside for a couple of minutes before removing the skewers. Serve with the lime or lemon wedges, plus flat breads and a green salad.
  • Enjoy!

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2 Responses to Chicken Shawarma Kebab

  1. Awesome recipe! I will surely try this!

  2. Shawarma…… On top kebab wow

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