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Chicken Shawarma Kebabs

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Chicken Shawarma Kebabs

Grilled or baked, these Middle Eastern-inspired kebabs will provide happy stomachs!


  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • Stuart’s Spices Shawarma Seasoning
  • Stuart’s Spices Corn on the Cob Seasoning
  • 2 bell peppers, cut into 1-inch pieces, yellow, orange, or red for color
  • 2 small zucchini, cut into 1-inch slices
  • 1 red or sweet white onion, cut into 1-inch pieces
  • Kebab skewers, wood or steel, if you’re using wooden kebab skewers, soak them in water for 30 minutes before grilling so they don’t catch fire
  • Olive oil, for basting


  1. In a bowl, coat chicken generously in Shawarma Seasoning and let it sit for 15-20 minutes in a separate bowl while working on the veggies
  2. In a separate bowl, coat vegetables in Corn on the Cob Seasoning
  3. Get the grill ramped up to medium-high heat
  4. While the grill is heating up, thread the chicken and vegetables together onto the skewers
  5. Cook for 5-7 minutes each side or until chicken reaches an internal temperature of 165° F
  6. Plate up and enjoy!


Optional step: For maximum flavor and tenderness, mix a little of the Shawarma and Corn on the Cob seasoning into some extra olive oil and use that to brush onto both sides of the skewers as they cook. If you want your basting mix to have even more flavor, add some minced garlic, onion, and a little rice wine vinegar.