From the grill
Chicken Shawarma Kabobs | World on the Grill
Juicy marinated chicken thighs grilled over high heat for a smoky char and finished with a fresh homemade tzatziki sauce. This easy chicken shawarma recipe is perfect for cooking on a propane grill and comes together with simple ingredients and bold flavor.
Ingredients
Preparation
- Prepare the Marinade
- In a bowl, combine the olive oil, Greek yogurt, lemon juice, salt, cumin, black pepper, coriander, turmeric, paprika, and minced garlic. Mix until fully combined.
- 2. Marinate the Chicken
- Place the chicken thighs into a large zip lock bag or vacuum seal bag. Pour the marinade over the chicken and mix until all of the chicken is fully coated.
- Place the chicken in the refrigerator and let marinate for a minimum of 4 hours. Overnight is best for maximum flavor.
- 3. Prepare the Tzatziki Sauce
- Shred the cucumber and place it into a paper towel or cheese cloth. Squeeze out as much moisture as possible.
- In a bowl, combine the Greek yogurt, olive oil, lemon juice, lemon zest, shredded cucumber, dill, and minced garlic. Mix well and refrigerate until ready to serve.
- 4. Preheat the Grill
- Preheat the Monument Grills propane grill by turning the broil burners to medium-high heat and the other two burners to medium-low heat.
- This setup gives the chicken a strong sear while allowing it to finish cooking without burning.
- 5. Skewer the Chicken
- Thread the marinated chicken thighs onto skewers, folding the chicken as needed to keep it secure.
- 6. Grill the Chicken
- Place the chicken skewers directly over the broil burners.
- Flip the skewers every 2 minutes until the chicken develops a nice crust and char on all sides.
- Once the chicken has good color, move the skewers over to the medium-low heat side of the grill.
- Continue cooking for about 15 minutes, flipping and rotating every 5 minutes, until the chicken reaches an internal temperature of 165°F.
- 7. Rest and Serve
- Remove the chicken from the grill and let rest for 5-10 minutes.
- Slice the chicken off the skewers and chop into bite-sized pieces.
- Serve on naan or pita bread topped with homemade tzatziki sauce.
- Pro Tips
- Chicken thighs work best for shawarma because they stay juicy over high heat.
- Overnight marinating gives the chicken deeper flavor and better texture.
- Squeezing the water from the cucumber is important so the tzatziki sauce stays thick and creamy.
- Metal skewers work best since they can handle the high heat from the broil burners.
