Middle Eastern · main

Grilled Chicken Shawarma Skewers

Grilled Chicken Shawarma Skewers reads citrus 5.8, sourness 5.7 and richness 4.1 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 2 hr 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.6 / 10
• Sweet & Fruity — 1.9 / 10
• Sour & Bright — 7.5 / 10
• Bitter & Earthy — 4.0 / 10
• Rich & Fat — 4.5 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Citrus 5.8 · Sourness 5.7 · Richness 4.1 · Salinity 4.1 · Allium 3.8 · Smoke 3.3 · Umami 3.1 · Warm Spice 2.9 · Herbaceous 2.8 · Heat 2.7 · Funk & Ferment 2.6 · Earthy 2.6 · Bitterness 1.7 · Sweetness 1.6 · Fruity 1.3 · Nutty 1.3 · Floral 1.2

What's in it (15)

• plain yogurt — 237 g
• olive oil — 54 g
• garlic — 12 g
• lemon juice — 44 g
• cumin — 10 g
• coriander — 3 g
• smoked paprika — 5 g
• turmeric — 3 g
• cinnamon — 1 g
• cayenne pepper — 1 g
• salt — 12 g
• black pepper — 3 g
• boneless chicken — 907 g
• red onion — 110 g
• parsley — 7 g

Time & effort: about 2 hr 29 min (29 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 115.8 kcal, 20.7 g protein, 2.3 g fat, 3.4 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

1. In a large bowl, whisk together 3/4 cup of the yogurt, the olive oil, 3 cloves of the garlic, 2 tablespoons of the lemon juice, the cumin, coriander, paprika, turmeric, cinnamon, cayenne, 2 teaspoons of the salt, and the black pepper until smooth.
2. Add the chicken to the marinade and turn to coat completely, then cover and refrigerate for at least 2 hours and up to 12 hours, turning once halfway through, until the edges look opaque and the marinade smells fragrant with spice.
3. While the chicken marinates, stir together the remaining 1/4 cup yogurt, the remaining garlic clove, the remaining 1 tablespoon lemon juice, and the remaining 1/2 teaspoon salt in a small bowl to make the garlic-yogurt sauce; cover and refrigerate until serving.
4. About 30 minutes before grilling, thread the marinated chicken and the red onion chunks onto skewers, alternating chicken and onion, then let the skewers stand at room temperature while the grill heats.
5. Heat a grill or grill pan to medium-high (about 450°F) and oil the grates, then grill the skewers, turning every 2 to 3 minutes, until deeply charred in spots and the chicken reaches 165°F at the center, 10 to 12 minutes total.
6. Transfer the skewers to a platter, sprinkle with the parsley, and serve hot with the garlic-yogurt sauce alongside.

Dishes with a similar flavor shape

• Chicken Shawarma Quesadillas — Middle Eastern
• Chicken Shawarma Sheet Pan Dinner — Middle Eastern
• New Orleans BBQ Shrimp — Cajun/Creole · Cajun
• Black Bean Soup with Lime Crema — Mexican
• Ground Chicken Shawarma Lettuce Wraps — Middle Eastern

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.