Chicken Shawarma Skewers

Ingredients

• 2boneless, skinless chicken breasts (or 4 boneless chicken thighs)
• ½ teaspoonfreshly ground black pepper
• 1 teaspoonground coriander
• 1 teaspoonground cumin
• 1 teaspoonsmoked paprika (or regular sweet paprika)
• ½ teaspoonground cinnamon
• 120 g (½ cup)plain Greek yoghurt
• 1 clovegarlic, finely minced
• ½ teaspoonlemon zest
• 1 teaspoonfresh lemon juice
• to tastesalt and freshly ground pepper
• 15 ml (1 tablespoon)olive oil
• 100 g (½ cup)farro (or barley, quinoa or couscous, cooked according to the packet instructions)
• ½English cucumber, diced
• 2 mediumtomatoes, seeds removed and diced
• 15 g (1 cup)fresh parsley, curly or flat, finely chopped
• 1–2 leavesfresh mint, finely chopped (optional)
• 40 g (¼ cup)red onion, diced
• 75 g (½ cup)feta cheese, crumbled
• 60 ml (¼ cup)olive oil
• 15 ml (1 tablespoon)red wine vinegar
• to tastesalt and freshly ground pepper
• juice of ½ lemonlemon juice, for drizzling (optional)

Instructions

1. 1

   Cook the grain

   If making the tabbouleh, cook the grain according to its packet instructions. For farro, bring water to the boil, add 15 ml (1 tablespoon) olive oil and the farro, then cook for about 10 minutes. Drain, rinse under cold water to halt the cooking and help it cool, then leave in a bowl or refrigerate if preparing ahead.

2. 2

   Mix the sauce

   Stir together the Greek yoghurt, minced garlic, lemon zest and lemon juice with salt and pepper. Set aside, or refrigerate if making ahead.

3. 3

   Heat the oven

   Preheat a non-fan oven to 220°C (425°F), or heat the barbecue if grilling.

4. 4

   Make the spice mix

   Stir together the spices for the shawarma seasoning and set the mixture aside.

5. 5

   Season the chicken

   Cut the chicken into bite-sized pieces and put them in a large bowl. Sprinkle over the spice mixture and toss to coat evenly. Thread the chicken onto skewers and arrange them on a foil-lined baking tray.

6. 6

   Bake and brown

   Bake in the preheated oven for about 10 minutes, then place under the grill for a further minute to brown slightly. Take care not to overcook, particularly if using chicken breasts, as they can dry out.

7. 7

   Assemble the tabbouleh

   While the chicken cooks, combine the cooked grain with the diced tomatoes, cucumber and red onion, parsley, mint if using, and feta. Whisk together the 60 ml (¼ cup) olive oil, red wine vinegar, salt and pepper, then drizzle over the salad as needed; you may not need it all. Add a squeeze of fresh lemon juice if desired, toss and serve straight away or refrigerate for later.

8. 8

   Serve the skewers

   Serve the warm chicken skewers over room-temperature or chilled tabbouleh. Drizzle the garlic yoghurt sauce over the chicken.

What are chicken shawarma skewers?

Shawarma is a Middle Eastern preparation of meat seasoned with aromatic spices and traditionally cooked on a rotating spit. These home-cooked skewers use bite-sized chicken pieces, making the dish practical for an oven or barbecue.

The warm, spiced chicken is paired here with a cool garlic yoghurt sauce and an optional grain salad inspired by tabbouleh. Fresh herbs, crisp vegetables and salty feta make the plate lively and balanced.

Nutrition and macros by portion

The nutrition label shows one serving as written: 466 calories, 37g protein, 53g carbs, 12g fat.

The grain and vegetables provide most of the carbohydrates, while the chicken and Greek yoghurt contribute protein. Olive oil and feta supply much of the fat; serve with extra non-starchy vegetables if you want to add volume to the plate.

The spice blend

Coriander and cumin bring earthy, fragrant notes, while paprika adds colour and cinnamon lends gentle warmth. Smoked paprika gives the chicken a deeper flavour; sweet paprika keeps it milder.

Mix the spices thoroughly before coating the chicken so each piece gets an even share. The black pepper is included in the seasoning, while the additional salt and pepper can be adjusted to taste.

Keep the chicken tender

Even pieces: cut the chicken to a similar size so the skewers cook at a similar rate. Leave a little space between pieces rather than packing them tightly.

Brief browning: the recipe uses a short bake followed by a minute under the grill to colour the chicken. Watch closely at the end, especially when using breast meat, which can become dry if left too long.

Cool the grain for the salad

Rinsing: running cold water over the cooked grain stops it cooking further and helps it cool before it is mixed with the vegetables. Let it drain well so the salad does not become watery.

Choose a grain: farro gives the salad a chewy bite, while barley, quinoa or couscous can be used instead. Cook whichever you choose according to its packet instructions.

Build a fresh tabbouleh

Herbs: parsley is the main fresh note, and a little mint adds extra fragrance if you have it. Chop them finely so they mix evenly through the grain.

Dressing: whisk the oil and red wine vinegar together, then add the dressing gradually. This lets you stop when the salad is lightly coated rather than oily.

Make-ahead timing

Prepare the grain and yoghurt sauce ahead, then chill them until needed. The salad can also be assembled and refrigerated, though adding the dressing closer to serving helps keep the vegetables crisp.

Cook the chicken just before eating so it reaches the table warm. Serve it with the tabbouleh at room temperature or chilled, as described in the method.

What to serve alongside

The tabbouleh is the suggested accompaniment, combining grain, cucumber, tomato, herbs and feta in one bowl. A final squeeze of lemon can brighten its flavours.

For a simpler plate, serve the skewers with the garlic yoghurt sauce and a crisp salad or cooked vegetables. Keep the sauce on the side if diners would like to add it themselves.

Recipe notes & tips

• Soak wooden skewers before using them on the barbecue so they are less likely to scorch.
• Cut the chicken into evenly sized pieces to help the skewers cook at the same pace.
• If using farro, start checking it at about 10 minutes and cook until tender according to the packet instructions.
• Add the salad dressing a little at a time, as the full quantity may not be needed.
• Keep a close eye on the chicken under the grill because it only needs about a minute to brown.

Variations

• Use chicken thighs: swap in four boneless thighs for a richer, more forgiving option.
• Change the grain: use barley, quinoa or couscous in place of farro, cooking it as directed on the packet.
• Choose sweet paprika: replace smoked paprika for a milder, less smoky seasoning.
• Add the mint: finely chop one or two leaves into the tabbouleh for a fresher herbal note.
• Leave out the feta: omit it for a dairy-free salad, and serve with a dairy-free sauce instead of the yoghurt sauce.

Common mistakes to avoid

• Uneven chicken pieces: they may cook at different speeds, so cut them to a similar size.
• Overcooking the chicken: breast meat dries quickly, so check it carefully after the bake and brief grilling.
• Crowded skewers: tightly packed pieces brown less evenly, so leave small gaps between them.
• Wet grain: excess water can dilute the salad dressing, so drain the cooked grain well after rinsing.
• Too much dressing: the salad may need less than the full amount, so drizzle it in gradually.

How to store

Refrigerate leftover chicken, tabbouleh and yoghurt sauce in separate airtight containers for up to 3 days. Reheat the chicken until hot, using a low oven or microwave; serve the salad chilled or at room temperature.

Frequently asked questions