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Chicken shawarma kebabs

Published: 2 Sep 21
Updated: 18 Mar 24

Grab a pack of pitta breads for this easy 30-minute meal; spiced chicken, onions and peppers are skewered and grilled before being drizzled in a garlic yoghurt dressing.

If you’ve got a bit more time on your hands, take a look at our chilli-marinated chicken kebabs, too.

Easy
February 2019

Test kitchen approved

Serves 4
Hands-on time 30 min

Grab a pack of pitta breads for this easy 30-minute meal; spiced chicken, onions and peppers are skewered and grilled before being drizzled in a garlic yoghurt dressing.

If you’ve got a bit more time on your hands, take a look at our chilli-marinated chicken kebabs, too.

Nutrition: per serving

Calories: 476kcals
Fat: 12.1g (2.1g saturated)
Protein: 36.6g
Carbohydrates: 52.1g (17.3g sugars)
Fibre: 6.3g
Salt: 1g

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Ingredients

2 red onions, cut into wedges
2 peppers, roughly chopped
Olive oil for drizzling
3 free-range chicken breasts, cut into 3cm chunks
1 tbsp baharat spice mix (from large supermarkets)
1 small garlic clove
8 tbsp plain yogurt
Juice ½ lemon, the other half cut into wedges to serve
4 pittas or flatbreads
2 tbsp pomegranate molasses
Small handful fresh coriander

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Method

Heat the grill to medium. Spread the onions and peppers over a large baking tray/sheet, drizzle with oil, then toss to coat.
In a large bowl, toss the chicken chunks and Shawarma Paste with a drizzle of oil and some salt and black pepper. Thread the chunks onto 4 skewers. Put the skewers on top of the vegetables, then grill for 10-12 minutes, turning the skewers frequently, until the chicken is cooked through (the juices will
run clear when pierced with a skewer) and the vegetables have lightly charred.
Meanwhile, grate half the garlic into a small bowl, then mix with the yogurt and lemon juice. Season to taste. Rub one side of each pitta/flatbread with the remainder of the garlic clove, then put under the grill to warm through for a minute or so.

Put the warm flatbreads on a plate/platter, then top with the grilled vegetables and chicken skewers. Drizzle with a little garlic yogurt and pomegranate molasses, add fresh coriander and serve with the lemon wedges.