Chicken Shawarma Skewers

These quick, easy and delicious chicken shawarma skewers are oven-baked for a great weeknight meal. The optional tabbouleh salad is a great way to round out the plate. Ready in just about 30 minutes!

📝 Ingredients

• 2 boneless/skinless chicken breasts (or 4 boneless chicken thighs)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or regular sweet paprika)
• 1/2 teaspoon ground cinnamon
• 1/2 cup plain Greek yogurt
• 1 clove garlic (finely minced)
• 1/2 teaspoon lemon zest
• 1 teaspoon fresh lemon juice
• Salt and freshly ground pepper
• 1 Tablespoon olive oil
• 1/2 cup farro (or barley, quinoa, couscous, cooked per package instructions)
• 1/2 English cucumber (diced)
• 2 medium tomatoes (seeds removed, diced)
• 1 cup fresh parsley (curly or flat, finely chopped)
• 1-2 leaves fresh mint (finely chopped (optional))
• 1/4 cup red onion (diced)
• 1/2 cup feta cheese (crumbled)
• 1/4 cup olive oil
• 1 Tablespoon red wine vinegar
• Salt and freshly ground pepper
• Juice of 1/2 lemon (to drizzle (optional))

👨‍🍳 Instructions

1. 1Cook the grain for the tabbouleh (if making): I used farro, which cooks up in about 10 minutes in boiling water. I added 1 Tbsp olive oil to the boiling water before adding the farro. If using another grain, simply cook per the package instructions. When cooked, run under cold water to stop the cooking and speed the cooling. Place into bowl to cool further or refrigerate, if making ahead.
2. 2While grain is cooking, mix together the Garlic Yogurt Sauce by combining all the ingredients and stirring well to combine. Set aside or refrigerate if making ahead.
3. 3Preheat oven to 425F. (non-convection) (or preheat BBQ if grilling).
4. 4Prepare the Shawarma Spice Mix by stirring together all the spiced. Set aside.
5. 5Cut the chicken into bite-sized pieces. Place in a large bowl and sprinkle with spice mix. Toss to coat evenly. Thread chicken onto skewers and place onto a foil-lined baking sheet.
6. 6Place in preheated oven and bake for about 10 minutes, then place under the broiler for another minute to brown a bit. *Be careful not to over-cook the chicken, especially if using chicken breasts, as the chicken can easily dry out.
7. 7Meanwhile, prepare the tabbouleh by cutting the tomatoes, cucumber and red onion, parsley and mint, if using, adding to the bowl with the cooked grain. Add the feta cheese and toss to combine. Whisk together the olive oil, red wine vinegar and salt and pepper. Drizzle over salad as needed (you may not need it all). Finish with a drizzle of freshly squeeze lemon juice, if desired. Toss to combine and serve immediately or refrigerate to enjoy later.
8. 8Serve warm skewers over room temperature or refrigerated Tabbouleh. Drizzle chicken with garlic yogurt sauce.