Chicken Shawarma

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Make this easy chicken shawarma recipe and enjoy this popular authentic Middle Eastern dish at home. Get all of the flavors with my spice blend, marinade, cooking and serving tips. Plus: garlic sauce and lots of serving ideas!

Grilled Chicken Shawarma Skewers with red onion on a sheet pan
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One of the worlds’ most popular street foods is shawarma, a dish made from layers of meat on a vertical spit. Once you taste the flavors of tender, juicy chicken shawarma, there is no going back: you have to have it a next time, and then again (and again!). 

The path to a homemade version of traditional chicken shawarma is easy, using simple cooking methods for the very best results without the need for the vertical rotisserie pretty much no one has at home! 

It is not an overstatement to say that this is one of the most delicious recipes I make; it’s just a perfect recipe to change it up with all of the chicken we like to eat. We make this traditional shawarma dish equally well for an easy weeknight dinner or a special weekend gathering. Want to get the entire family around your table? Make a big batch of flavorful chicken shawarma and watch what happens…. 

Grilled chicken shawarma pitas with tahini sauce

What is Chicken Shawarma?

Shawarma is the Middle Eastern dish of shaved pieces of spit roasted chicken, beef, or lamb. The thin slices of meat (and fat) are layered in a cone-like shape on a vertical spit. The thin strips of golden brown meat are served in lots of different ways: in warm pita pockets, as a bowl, or atop salad or rice pilaf. 

Sauces are key to shawarma-joy. Street food classics like this often include tahini sauce, Toum (Lebanese Garlic Sauce), garlic yogurt sauce, tzatziki sauce, or a simple dash of hot sauce will do, too. Sauce ensures more flavor and moisture in every bite.

Achieve authentic Shawarma flavor from spice-marinated meats with a blend of aromatic spices, extra virgin olive oil, lemon juice, and garlic. 

What is Shawarma made of?

Boneless skinless chicken thighs make great shawarma. They have a higher fat content than chicken breasts, so they yield tender, juicy results.

Red Onion. For color and flavor! Or choose any fresh vegetables you like.

Marinade Ingredients:

Shawarma spices of turmeric, cumin, sumac, coriander, salt, black pepper, allspice, garlic powder

Fresh lemon juice

Garlic, minced or grated

Extra virgin olive oil

Spices in a bowl for chicken shawarma

What spices are in Chicken Shawarma?

There are several spices that make up the all-important shawarma seasoning. You can make your own or purchase shawarma spice (there are different versions for chicken shawarma or beef shawarma).

If making your own blend at home, consider making a big batch of the spice blend and then it is ready to go on a busy night or anytime you want your shawarma fix.

Turmeric

Cumin

Ground Sumac

Coriander

Kosher salt

Black pepper

Allspice 

Garlic powder

Onion powder

Crushed dried mint  

Cayenne pepper 

Marinated chicken and onion on skewers for shawarma

How to make shawarma at home

Step 1. In a small bowl, whisk all of the spices. Add the lemon juice and olive oil and whisk to combine completely.

Step 2. In a large bowl, place about half of the chicken thighs and half of the marinade. Rub the chicken, coating each piece well all over with the marinade. Add the rest of the chicken and marinade and again rub each piece all over with the marinade. Cover and chill for a marinating time of one hour or up to one day.

Step 3. Make the tahini sauce by whisking the tahini, garlic, and salt. Set aside until the chicken is grilled. The sauce can be made a day or two ahead, covered and chilled. Bring the sauce to room temperature before serving. If making toum garlic sauce, make that well in advance as it takes more time to prepare.

Step 4. Cook the chicken and onion (choose your cooking method for oven, grill, or stovetop below).

Step 5. Slice the chicken into 1/2-inch thick slices. Drizzle everything with olive oil and serve with sauce.

Chicken shawarma skewers on the grill

How to cook chicken shawarma on the grill

Make shawarma into kebabs by threading them on skewers. Include pieces of red onion on each skewer. I like stainless steel skewers. If using bamboo skewers, be sure to soak them in water first.

Or, grill the marinated boneless chicken thighs in whole pieces on the grill.

Step 1: Heat the grill on medium-high heat. While the grill heats up, thread the chicken and onion on skewers, disposing of any remaining marinade. Thread the chicken fairly loosely on the skewers so that more of it will char on the edges. 

Step 2: Using a paper or other towel on grill tongs, coat the hot grill grates with oil. Grill the pieces or skewers with the top down on the grill for 8-10 minutes, or until charred on the edges and browned. Before turning the chicken, coat another area of the grill grates with oil and turn the pieces or skewers, placing them on the oiled surface. Coat the top of the grilled skewer with olive oil, close the grill top and cook for another 8-10 minutes, or until charred on the edges and browned.

Step 3: Remove the skewers from the grill, and push the chicken and onions off onto a cutting board. Slice the chicken into 1/2-inch thick slices. Drizzle everything with more olive oil.

How to make oven-roasted chicken shawarma

Step 1. Heat the oven to 500°F with a rack positioned in the upper third of the oven. Line a sheet pan with parchment or non-stick foil.

Step 2. Place the marinated chicken thighs and red onion slices evenly in a single layer on the sheet pan, discarding the marinade. Roast for about 30 minutes, flipping the chicken halfway through cooking, until the chicken is crisped around the edges and golden brown. Turn on the broiler for a few minutes if needed.

Step 3. Slice the chicken into 1/2-inch thick slices. Drizzle everything with more olive oil.

How to make chicken shawarma on the stove

Step 1. Heat a tablespoon of extra virgin olive oil in a large skillet or grill pan on the stove over medium high heat.

Step 2. Remove the chicken thighs from the marinade and pat dry. Work in batches so the pan is not crowded with chicken (crowded chicken will steam rather than turn golden). Sauté the thighs, turning them over after about 6 minutes and cooking for another 4 minutes or so. The chicken may release its own juices; pour these off if too wet in the pan. 

Step 3. Once all of the chicken is cooked, wipe out the pan and heat again over medium high heat with a couple of tablespoons of extra virgin olive oil. Add sliced onions, sauté for just a couple of minutes to char and soften them. Remove the onions from the pan and set them aside.

Step 4. Cut the chicken into ½ inch slices. Wipe out the pan and heat again over medium high heat with a couple of tablespoons of extra virgin olive oil. Work in batches so the pan is not crowded with chicken (crowded chicken will steam rather than turn golden). Sauté the chicken pieces until the edges are golden and crisp in spots. Serve immediately.

Grilled chicken shawarma cut on a board

How to serve chicken shawarma

Make shawarma wraps, bowls, or plated. In all versions of shawarma, top with tahini sauce, garlic sauce, hot sauce, or garlic yogurt sauce, all great options.

Chicken shawarma wraps: Fill pita bread pockets or flat pita bread with chicken shawarma pieces and onion. Then add sauce or homemade hummus and other trimmings such as shredded lettuce, tomato slices, and pink pickled turnips (lifft). Homemade Pita Bread is terrific here.

Shawarma bowls: Layer shawarma with Lebanese Vermicelli Rice or Bulgur Pilaf. Add sauce and other trimmings such as chickpeas, roasted vegetables, shredded lettuce, tomato slices, and pink pickled turnips (lifft). You can also make a salad bowl by topping tabbouleh with shawarma.

Plated Shawarma: Serve shawarma on plates with side dishes such as Lebanese vermicelli rice, Lebanese Fattoush salad, and roasted vegetables. 

What sauce for shawarma? 

Sauce for shawarma is key to delicious chicken shawarma flavor! Make easy tahini sauce, Lebanese garlic sauce (toum), or a quick garlic yogurt sauce by mixing fresh garlic or garlic powder and salt with plain yogurt.

Pita filled with grilled chicken shawarma in a dish

Frequently Asked Questions

What does chicken shawarma taste like?

Shawarma has a unique yet traditional Middle Eastern flavor from warm spices, garlic, lemon juice and the golden char from cooking.

Can you make this shawarma recipe in advance?

Make great shawarma in advance. Refrigerate the cooked sliced chicken ahead of time in an airtight container or zip top bag, then when ready to serve simply sauté them in a hot pan with a drizzle of good olive oil.

Is chicken shawarma healthy?

Shawarma is high in protein. Chicken thighs contain more fat than other cuts of chicken such as breast meat, but this is what makes the shawarma so tender and juicy.

Can I freeze shawarma?

Freeze the marinated chicken pieces then thaw before proceeding with the recipe. You can also freeze cooked shawarma though the texture may not be as good or juicy as freshly cooked shawarma.

Can I use frozen chicken?

Use frozen chicken by thawing the chicken in the refrigerator, then proceed with the recipe.

What do you eat chicken shawarma with?

Eat chicken shawarma with rice, or as a wrap with pita bread or layered in a bowl. Sauces are also great with shawarma.

Where does shawarma come from?

Shawarma is traditional Middle Eastern dish.

What is the difference between gyro and shawarma? 

Gyro is a Greek dish of lamb and spices blended together. Shawarma is typically marinated chicken or beef. Both Greek gyros and shawarma are traditionally cooked on a vertical rotisserie, with pieces of meat shaved off for serving.

What is the difference between shawarma and doner kebab?

Doner kebab and shawarma are essentially the same dish, but donor kabob is Turkish and shawarma is an Arabic Middle Eastern dish.

What cut of chicken is best?

Use tender chicken thighs for a more moist shawarma with very flavorful meat.

Can I use chicken breasts for shawarma?

Yes, you can use chicken breasts for shawarma; your shawarma may not be quite as juicy but will still have delicious flavor. Follow the recipe the same as for chicken thighs. Be sure not to overcook the meat. Use a thermometer and remove from the heat when it reaches an internal temperature of 165°F.

How do you pronounce the word “shawarma”?

Shuh-WAHRM-muh

What makes shawarma taste like shawarma?

The marinade for shawarma with many warm spices, lemon juice, olive oil and garlic give shawarma its flavor, along with the char from cooking.

What is the name of the sauce for shawarma?

Tahini sauce or toum garlic sauce.

What kind of food is shawarma?

Shawarma is a Middle Eastern dish.

More Favorite Chicken Recipes

Simple 7 Spice Chicken

Apricot Chicken Recipe

Shish Tawook, Grilled Chicken Skewers

Oven Fried Chicken Wings with Spicy Zaatar

Lemony Chicken Rice Soup Avgoemono Recipe

Chicken shawarma skewers on the grill
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5 from 5 votes

Easy Chicken Shawarma Recipe

Your simple, succulent grill favorite is here! Many spices are called for to get the classic shawarma flavor. To make it even easier, get my favorite Shawarma Spice. f using this spice blend, just mix 2 tablespoons with 1/3 cup of olive oil and the juice of two lemons, subbing the blend out for all of the spice ingredients in the recipe.
Prep: 1 hour
Cook: 18 minutes
Servings: 6

Ingredients 

For the marinade:

  • 2 teaspoons turmeric
  • 1/2 teaspoon cumin
  • 1 tablespoon sumac
  • 1 tablespoon coriander
  • 1 1/2 tablespoons kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon allspice
  • 2 teaspoons granulated garlic
  • 2 teaspoons onion powder
  • 2 teaspoons mint salt or crushed dried mint
  • 1/8 teaspoon cayenne pepper (or more, to taste, or none at all)
  • Juice of 2 lemons
  • 1/3 cup Extra virgin olive oil

For the chicken:

  • 2.5 pounds skinless, boneless chicken thighs
  • 1 large red onion, cut in 8 wedges
  • 1/2 cup extra virgin olive oil, to coat the grill and baste and finish the chicken

For the tahini sauce:

  • 1/3 cup tahini
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
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Instructions 

  • In a small bowl, whisk all of the spices. Add the lemon juice and olive oil and whisk to combine completely.
  • In a medium bowl, place about half of the chicken thighs and half of the marinade. Rub the chicken, coating each piece well all over with the marinade. Add the rest of the chicken and marinade and again rub each piece all over with the marinade. Cover and chill for one hour or up to one day.
  • Make the tahini sauce by whisking the tahini, garlic, and salt. Set aside until the chicken is grilled. The sauce can be made a day or two ahead, covered and chilled. Bring to room temperature before serving.
  • Heat the grill on medium high heat. While the grill heats up, thread the chicken and onion on skewers, disposing of any remaining marinade. Take care keep the chicken fairly loosely threaded so that more of it will char on the edges. I like stainless steel skewers. If using bamboo skewers, be sure to soak them in water first.

For Grilled Shawarma:

  • Using a paper or other towel on grill tongs, coat the hot grill grates with oil. Grill the skewers with the top down on the grill for 8-10 minutes, or until charred on the edges and browned. Again coat another area of the grill grates with oil and turn the skewers, placing them on the oiled surface. Coat the top of the grilled skewer with olive oil, close the grill top and cook for another 8-10 minutes, or until charred on the edges and browned.
  • Remove the skewers from the grill, and push the chicken and onions off onto a cutting board. Slice the chicken into 1/2-inch thick slices. Drizzle everything with more olive oil.
  • Serve the chicken drizzled with tahini sauce, with extra sauce in a bowl on the side.

For Oven Roasted Shawarma:

  • Heat the oven to 500°F with a rack positioned in the upper third of the oven. Line a sheet pan with parchment or non-stick foil.
  • Placethe marinated chicken thighs and red onion slices evenly in a single layer onthe sheet pan, discarding the marinade. Roast for about 30 minutes, flipping the chicken halfway through cooking, until the chicken is crisped around the edges and golden brown. Turn on the broiler for a few minutes if needed.
  • Slice the chicken into 1/2-inch thick slices. Drizzle everything with more olive oil.

For Stovetop Shawarma:

  • Heat a tablespoon of extra virgin olive oil in a large skillet or grill pan on the stove over medium high heat.
  • Remove the chicken thighs from the marinade and pat dry. Working in batches so the pan is not crowded with chicken (crowded chicken will steam rather than turn golden), Working in batches, sauté the thighs, turning them over after about 6minutes and cooking for another 4 minutes or so. The chicken may release its own juices; pour these off if too wet in the pan
  • Once all of the chicken is cooked, wipe out the pan and heat again over medium high heat with a couple of tablespoons of extra virgin olive oil. Remove the onions from the pan and set them aside.
  • Cut the chicken into ½ inch slices. Wipe out the pan and heat again over medium high heat with a couple of tablespoons of extra virgin olive oil. Working in batches so the pan is not crowded with chicken (crowded chicken will steam rather than turn golden), sauté the chicken pieces until the edges are golden and crisp in spots. Serve immediately.

Video

Notes

Note that nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions.
Be sure to watch my video tutorial above for how to make chicken shawarma!
This recipe is big batch friendly; it expands easily for a crowd.
 

Nutrition

Calories: 422kcal | Carbohydrates: 5g | Protein: 39g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 2016mg | Potassium: 576mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Maureen Abood
Prep Time: 1 hour
Cook Time: 18 minutes
Servings: 6
Calories: 422
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54 Comments

  1. Colleen Khoury says:

    Hi! Loved the recipe you used to have her that included yogurt in the marinade. Do you still have that recipe?

    1. Maureen Abood says:

      Colleen thanks for asking! I love that one too. Find it here.

      1. Colleen Khoury says:

        Great! Thank you!! I thought I had lost it forever!

  2. kris says:

    Can you make seafood shawarma (using shrimp or salmon)? I am pescatarian, and I enjoy the shawarma flavor.

    1. Maureen Abood says:

      That will be delicious Kris, and I think especially with salmon doing a quick marinade or simply seasoning the salmon with a sprinkling of the spice and a squeeze of lemon before baking. Great idea.

  3. James says:

    I stumbled across this recipe about five or six years ago. To mine and my families surprise, this is pretty legit. This recipe can go head-to-head with wherever you order your shawarma from. It is one of our go-to grilled chicken recipes and has been in rotation since we discovered this.
    It’s absolutely delicious. You can follow the recommended accompaniments, or you can make sandwiches, salads, make a pasta dish with this recipe as it is very versatile.
    Last I’d checked, this recipe only had about 5 ratings, so I felt compelled to at least add a rating, especially since we’ve been cooking this recipe for as long as we have.
    Thanks for sharing this, Maureen!

    1. Maureen Abood says:

      James what a great review! Thank you so much! My family feels the way yours does–we LOVE this chicken shawarma and eat it nearly weekly. I only just recently added the rating system to my recipes, so I really appreciate yours!

  4. Susan Reeves says:

    Hello Maureen! I just received my spice order and can’t wait to try the chicken shawarma! Actually, I can’t wait to try them all. Quick question for you … how much of your shawarma spice should I use for the marinade? This is for the basic recipe serving 6. Many thanks in advance!

    1. Maureen Abood says:

      Hi Susan! Use 2 tablespoons of my Shawarma Spice with 1/3 cup olive oil. I also like to add juice of one or two lemons and some minced fresh garlic to the marinade! Delicious!

  5. Jennie Marie says:

    I have made this recipe several times and it has always been perfect. Made the marinade Holy Saturday and used sea salt instead of the kosher, For some reason the chicken after grilling was so salty (they looked beautiful), I was thinking a 1 1/2 Tbs of salt is a typo. Could you give me your expert advice. I tripeled the recipe because I hade around 5 lbs of the thighs and marinated them over night.

    1. Maureen Abood says:

      Hi Jennie–I’m guessing that your sea salt is fine granules, which would be more than kosher salt, which is coarser. When that substitution is made you would use less by half or so. The salt amount for kosher salt works…but thank you for your question, I’ll be double checking this!

  6. Angela Schillace says:

    One of my FAVORITE recipes ever Always comes out perfect. Also, I am a “bad” vegetarian and this is one of the best meat dishes I make. The cauliflower version is awesome!

    1. Maureen Abood says:

      Hahaha! I love it Angie!

  7. Beverly says:

    Love your recipes. I try to email some, but have a problem doing so. The www link to your recipes is in the subject line, and the description is in the body–so here’s what I have to do:

    Cut the www link from the subject and then paste it in the body,
    Cut the description from the body and paste it in the subject

    Is there an easier way to email your recipes. Maybe the software engineer and correct this.

  8. Marita says:

    Hi, we made this for my family and we loved it. Such rich flavour. One of our favorite BBQs now.

    1. Maureen Abood says:

      Thanks Marita, it’s just such a delicious favorite!

  9. Ashraf Mohamed Hamed says:

    HI Maureen, can you use Who’ll chicken Boneless instead of thighs? Can you Vinegar and Orange, should I add any other spice or change the proportions of the remaining spices same Arabic Masala or Mexican Masala ?

    1. Maureen Abood says:

      You can use boneless breasts whole, but you won’t have the same flavor level of char-grilled exterior of pieces vs. whole. Also breast meat tends to dry out more than thigh meat, especially boneless breast. As for spice combos, you can switch out any and give a whirl!

  10. Michele says:

    This was a delicious shawarma full of flavor and well thought out instructions

    1. Maureen Abood says:

      Delicious, thank you Michele!

  11. Michele says:

    This is the best chicken shawarma I’ve had. The only thing I changed was to serve it with a white garlic sauce.

  12. Nancy says:

    This chicken shawarma was fabulous. The marinade really clung to the chicken and it resulted in a wonderfully moist and flavorful chicken. We grilled the chicken on both sides and then moved it to indirect heat to keep it from burning. We removed the chicken and onions from the skewers and drizzled the tahini sauce over — it was awesome. Served with some Middle Eastern-style potatoes and steam broccoli. Definitely will be a repeat at our house.

    1. Maureen Abood says:

      Mmmmm Nancy, you make this delicious dish sound even more delicious! Thank you!

  13. sandra says:

    Hi love your recipes look yummy i will tray them also wanted to ask can you plz share the recipe of basbosa
    Thanks

    1. Maureen Abood says:

      Thank you Sandra–I’ll add that to my list!

  14. Diane Power says:

    Hi Maureen –

    I hope you and your family are staying safe :). So look forward to your posts and making your food especially during these challenging times! I am loving the cookbook too :). I am a bit confused about the preparation of the chicken used in the shawarma. When I think of a chicken thigh it is thick and meaty and I worry how the thigh will cook all the way through being such a big chunk of meat. The pictures almost look like the chicken is in chunks, but they aren’t by your recipe. So to confirm, there’s no fileting or pounding need, correct? Thanks for clarifying. Excited to try the recipe! dmp

    1. Maureen Abood says:

      Thanks so much Diane! For the shawarma, the chicken thighs are indeed marinated and skewered whole. They cook through fine; be sure not to crowd them too much on the skewers, and to cook at a medium temperature so that the interior has time to cook before the exterior gets charred. Enjoy! So delicious!

  15. Disha Shengale says:

    i have tried almost all chicken shawarma restaurants in Kuwait..yet home made chicken shawarmas has a different level of taste <3 thanks for this amazing recipe

    1. Maureen Abood says:

      Soooo good! Thank you!

  16. Danesh says:

    Hi Maureen, I gave your recipe a try and it was hands down one of the best grilled Shawarma’s I’ve ever eaten! Although im not sure I made it perfectly. Adding granulated garlic and mint is not part of my regular recipe but will definitely include it henceforth as I was pleasantly surprised. Hoping you have some ideas for a healthy Kuboos bread!

    1. Maureen Abood says:

      This is great, thank you! I hear you about the healthy bread recipe….!

      1. Dora says:

        Hello Maureen
        This recipe sounds delish and I would love to try it for tomorrow’s dinner but I don’t have a grill
        Is it possible to use the oven? If so, what temperature and time should I go for?
        Thanks in advance!!!

        1. Maureen Abood says:

          Dora yes! I make this shawarma in the oven often. Just lay the marinated thighs on a lined sheet pan (I like nonstick foil) and bake at 400 degrees F for about 20 minutes. Thighs can cook longer too and stay juicy. To get some char you can finish them under the broiler for a couple of minutes. And/or slice them and give them a quick saute over medium high heat stovetop with some olive oil!

          1. Dora says:

            Thanks so very much for answering!!!!! Getting everything ready to try it tonight

  17. Alyssa says:

    Made this shawarma tonight – My husband said it tasted like it was from a “restaurant” (a big compliment as dining at Lebanese restaurants is our favourite)! – we will be making this again and again this season – thank you!!

    1. Maureen Abood says:

      Hurray Alyssa, thank you!

  18. Tina says:

    I made this and, while we found this delicious, my whole family agreed it was extremely salty. I double-checked the ingredient list after we ate because I thought I screwed up. Am I the only one who found it so salty?

    1. Maureen Abood says:

      Hi Tina! Question: are you using regular table salt? That is saltier than the kosher salt I use in this (and all) recipe, so I’m thinking that might be the culprit!

  19. Mary M-S says:

    Our 33rd anniversary was on the 25th so I tried this paired with ‘Mom’s Lebanese Rice’ and some roasted carrots with garlic. Grand. Slam. I couldn’t readily find the sumac but substituted lemon pepper I had on hand. This is absolutely in our rotation, thank you SO much, Maureen!!

    1. Maureen Abood says:

      Perfect sub for the sumac, tangy and great. Happy anniversary! Great way to celebrate.

  20. Hilda beshara says:

    Hi Maureen shouldn’t you think the tahineh sauce with a little lemon juice and water? It would be too thick otherwise.Thanks

    1. Maureen Abood says:

      Hi Hilda–the tahini sauce is great as written but I love it as you’ve described too, with lemon!

  21. maureen sanderson says:

    This was fabulous!! It will be my “go to” recipe!!

    1. Maureen Abood says:

      I’m so happy to hear that!

  22. Michael Beacham says:

    This is honestly one of the best recipes I have ever made. Everyone raved about this when I served it. The marinade gives magical results.

    1. Maureen Abood says:

      Michael, thank you! I’m honored to know this recipe makes the grade at the Beachams!

  23. Reema Shuman says:

    Maureen, I love your blog. I will be trying this recipe this weekend. I love how your recipes bring out the freshness in Lebanese cooking, it really makes me want to reconnect to my grandma’s roots. I am also go to try pickling turnips today. I’m super excited.

    1. Maureen Abood says:

      Thank you so very much Reema!

  24. Tomas says:

    Maureen, I am making this tonight! Your oven roasted shawarma was a staple in our summer dinner rotation. I just made a batch of smooooooth hummus last night and I’m sure it will pair perfectly with the shawarma and my Lebanese Salata.
    Can’t wait

    1. Maureen Abood says:

      That is so great Tomas, thank you and enjoy!! Your meal tonight will be delectable…

  25. Nicki says:

    Maureen! My mouth is watering! I’m assuming you cut your chicken up before putting on skewers. How big of chunks should we go for?

    1. Maureen Abood says:

      Hi Nicki–don’t cut the chicken thighs before grilling. Thread the whole thighs loosely, then cut them into 1/2-inch thick pieces after grilling!

  26. Karen Lipsey says:

    HI Maureen, can you use chicken breasts instead of thighs? Can you omit the tumeric–if so, should I add any other spice or change the proportions of the remaining spices?

    1. Maureen Abood says:

      Hi Karen–breast meat will dry out here, but you can use it if you like. You can also omit the turmeric without replacing it, though yes, the flavor won’t be exactly the same–but still delicious!