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    Home » Recipes » Main Course Recipes

    Shawarma-Spiced Chicken Skewers with Tabbouleh

    Sep 8, 2020 | by Jennifer | Last Updated: May 4, 2022

    Jump to Recipe

    Quick and easy oven-baked chicken skewers, coated in shawarma-inspired spices and served with a lovely Tabbouleh salad. A great weeknight dinner!

    shawarma chicken on skewers on plate with tabbbouleh

    Jump to:
    • About this easy Summer dinner
    • Key Ingredients
    • Cook's Notes
    • Recipe
    • More chicken skewer recipes you might also like ...
    • Save or Share this Recipe
    • Comments, Questions and Reviews

    About this easy Summer dinner

    This quick and easy weeknight meal was inspired by a take-out meal I enjoyed from one of my favourite local restaurants. I added a delicious tabbouleh salad to the plate, which is a lovely combination of grains, parsley, tomatoes, cucumber, onion and feta, all tossed in a simple oil and red wine vinegar dressing. (Tabbouleh is one of my favourite salads, so even if you aren't convinced to make the chicken, do try the tabbouleh!).

    This easy dinner is ready in about 30 minutes and is a lean meal that is big on flavour, too!

    Key Ingredients

    • Chicken - I've used boneless chicken breast here, but boneless chicken thighs will work just as well.
    • Tabbouleh grain - classic tabbouleh is made with bulgur, but any grain you like or have on hand will work just fine. I used quick-cooking farro here, which cooks up like pasta in boiling water and is ready in just 10 minutes! Barley, couscous or even brown rice could be used, as well. Simply cook according to the package directions, rinse in cold water and set aside or refrigerate, if making ahead.
    • Mint - a bit of mint is traditional in tabbouleh, but I have to confess that I'm not always a fan of mint in savoury dishes. If I use it, I use a very small amount. If you love mint, definitely add it in. If you're not sure, use just a bit or omit.

    Cook's Notes

    • As shown in the video above, when cutting chicken breasts for skewers, I like to trim away the rounded sides and the thin end, leaving an even-thickness rectangle. (*I don't throw the trimmings away. I freeze them to add to soup etc.). Once you have your rectangle, cut in half lengthwise, then cut into cubes. These even-sized pieces will cook more evenly and you will be less likely to over-cook it.
    • Don't over-crowd your skewers, as this can cause the chicken to cook un-evenly. Leave a sliver of space between cubes and avoid squeezing them together.
    • Be sure not to over-cook the chicken, particularly when using chicken breasts, as they have very little fat and can be dry if over-cooked. Cooking time will vary, depending on how large you cut your cubes, so watch closely. Typically, the chicken will be cooked through in as little as 8-12 minutes.
    • You can easily cook up the grain for the tabbouleh salad ahead and refrigerate until ready to quickly make the salad later. You can also mix up the salad ahead and refrigerate the whole thing for a couple of hours before serving.
    • If you're not feeling skewered chicken, simply butterfly the chicken breasts, toss in the spiced and roast in larger pieces in the oven until cooked or even cook in a skillet on the stove-top. Slice and serve.
    • Of course, if you'd rather, you can BBQ grill the chicken skewers instead. Be sure to soak the wooden skewers in water for 30 minutes before using.

    shawarma chicken on skewers on plate with tabbbouleh

    Recipe

    shawarma chicken on skewers on plate with tabbbouleh

    Shawarma Spiced Chicken Skewers with Tabbouleh

    A quick, easy and delicious chicken skewer dinner, ready in about 30 minutes!
    Author: Jennifer
    5 stars from 3 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Course
    Servings 2 servings

    Ingredients
     

    • 2 boneless/skinless chicken breasts, or 4 boneless chicken thighs

    Shawarma Spice Blend:

    • 1/2 tsp freshly ground black pepper
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp smoked paprika
    • 1/2 tsp ground cinnamon

    Yogurt Sauce:

    • 1/2 cup plain Greek yogurt
    • 1 clove garlic, finely minced
    • 1/2 tsp lemon zest
    • 1 tsp fresh lemon juice
    • Salt and freshly ground pepper

    Tabbouleh:

    • 1 Tbsp 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 Tbsp red wine vinegar
    • Salt and freshly ground pepper
    • Juice of 1/2 lemon, to drizzle (optional)
    Prevent screen from going dark

    Instructions
     

    • Cook the grain for the tabbouleh: 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.
    • While 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.
    • Preheat oven to 425F. (or preheat BBQ if grilling).
    • Prepare the Shawarma Spice Mix by stirring together all the spiced. Set aside.
    • Cut 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.
    • Place 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.
    • Meanwhile, 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.
    • Serve warm skewers over room temperature or refrigerated Tabbouleh. Drizzle chicken with garlic yogurt sauce.

    Notes

    Be sure to read the Ingredient and Cook's Notes above the recipe card for more tips on making this recipe.

    Nutrition

    Sodium: 583mg | Calcium: 279mg | Vitamin C: 64mg | Vitamin A: 4290IU | Sugar: 8g | Fiber: 12g | Potassium: 1211mg | Cholesterol: 106mg | Calories: 466kcal | Saturated Fat: 6g | Fat: 12g | Protein: 37g | Carbohydrates: 53g | Iron: 5mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Main Course
    Cuisine Middle Eastern
    Diet Low Fat
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    Save or Share this Recipe

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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Emma says

      September 13, 2020 at 9:17 pm

      5 stars
      Where do you find ground coriander in Muskoka? I can never seem to find it :(

      Reply
      • Jennifer says

        September 13, 2020 at 9:21 pm

        Hi Emma, Bulk Barn has it :)

        Reply
        • Emma says

          September 13, 2020 at 9:24 pm

          Going tomorrow!! Can’t wait to make this one!

          Reply
    2. Dawn - Girl Heart Food says

      September 09, 2020 at 11:46 am

      5 stars
      So many delicious flavours in one one! Love it...and so much better than any takeout!

      Reply
    3. Milena Perrine says

      September 08, 2020 at 7:28 pm

      This combo of the chicken skewers and faro tabbouleh is simply delightful! I love a vibrant and light dinner and the flavors here fit the bill!

      Reply
      • Jennifer says

        September 09, 2020 at 8:49 am

        Thanks Milena and yes, I love when light and flavour comes together :)

        Reply
    4. [email protected] says

      September 08, 2020 at 4:53 pm

      5 stars
      Tabbouleh is one of my favorite salads and these spiced skewers look amazing! This is my kind of late-summer meal!! Delicious!

      Reply
      • Jennifer says

        September 08, 2020 at 6:46 pm

        Thanks so much, Annie :)

        Reply

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