These Chicken Shawarma Tortilla Kebabs deliver bold shawarma spices, juicy seasoned chicken, and lightly charred tortillas on skewers. They’re even better than the beef version—perfect for quick weeknight dinners, backyard cookouts, tailgating, or casual entertaining.
The ground chicken mixture is spread between large tortillas, stacked, skewered, and grilled until the edges char and the tortillas become crisp in spots. It’s an easy way to transform simple ingredients into an eye-catching, flavorful meal.
Why You’ll Love These Chicken Shawarma Kebabs
There are several reasons this recipe stands out:
- Authentic shawarma flavor: A warm blend of shawarma spices gives the chicken a fragrant, savory profile.
- Simple grilling method: The kebabs come together quickly and cook on the grill with minimal fuss.
- Fun presentation: Tortilla layers add texture and visual interest, producing crispy, charred bites between the chicken.
- Perfect for sharing: Serve a platter of kebabs with sauces and sides and let guests build their own plates.
Ingredients needed to make Chicken Shawarma Tortilla Kebabs
- Ground chicken: Easy to spread and forms the filling. You can substitute ground turkey or mix in some pork for extra fat.
- Large flour tortillas: Burrito-size tortillas are ideal—they’re flexible and crisp nicely on the grill.
- Veggies and aromatics: Red bell pepper, shredded yellow onion, garlic, and parsley add brightness and texture.
- Seasoning: Chicken shawarma seasoning, salt, lemon juice, and a bit of plain Greek yogurt for moisture.
How to Make Chicken Shawarma Tortilla Kebabs
Prep the Chicken
This recipe uses lean ground chicken but works well with ground turkey or a half-and-half mix of chicken and pork. In a large bowl, combine 2 lbs ground chicken with shredded yellow onion, diced red bell pepper, chopped parsley, minced garlic, the juice of half a lemon, 1/4 cup plain Greek yogurt, 2 tablespoons chicken shawarma seasoning, and about 1 teaspoon salt. Mix until evenly combined and set aside.
Recipe Tip
Greek yogurt helps keep the chicken moist and tender while grilling.
Prepare the Tortillas
Use extra-large burrito flour tortillas to make four stacked kebabs. Take six tortillas, stack them, and trim the rounded edges to form an even square stack.
Spread a thin, even layer of the chicken mixture over the first tortilla, place another tortilla on top, and repeat until the stack is complete. The layered stack makes it easy to cut evenly for skewering.
Assemble the Kebabs
Cut the stacked tortillas into four equal rectangles. Turn each piece onto its side with the layers exposed and push four evenly spaced skewers through to hold everything together. Slice between the skewers to separate the kebabs.
Place the assembled kebabs in the freezer for 30 minutes so the chicken firms up and the layers hold their shape while grilling.
Recipe Tip
Metal skewers are best if you have them—they’re sturdy and won’t burn. If you use wooden skewers, soak them in water beforehand.
Grill to Perfection
Preheat your grill to medium. Place the kebabs over direct heat and grill for about 15–20 minutes, turning frequently—every 1–2 minutes—to promote even browning and prevent the tortillas from burning.
Recipe Tip
Frequent rotation helps keep the tortillas from charring too quickly while ensuring the interior reaches a safe temperature.
Check the internal temperature to make sure the chicken is fully cooked. Aim for 160–165°F (71–74°C). The outside should be golden with some crispy edges and the inside cooked through.
Rest
Remove the kebabs from the grill and let them rest for a few minutes. Resting redistributes the juices so each bite stays tender and flavorful.
How to make an Easy Garlic Sauce
A creamy garlic sauce pairs beautifully with shawarma-style chicken. In a blender combine 5–6 garlic cloves, equal parts mayonnaise and sour cream (or swap the sour cream for Greek yogurt for a lighter option), the juice of half a lemon, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, and salt and pepper to taste. Blend until smooth and creamy. Serve alongside the kebabs for dipping.
Recipe Tip
For a healthier version, replace sour cream with Greek yogurt.
Serving Suggestions
These kebabs are versatile and pair well with many sides. For a full shawarma-style meal, serve with:
- Grilled vegetables
- Cucumber and tomato salad
- Pickles or pickled onions
- Hummus or tzatziki for additional dipping options
Final Thoughts
Chicken Shawarma Tortilla Kebabs are a flavorful, approachable twist on traditional shawarma. You get juicy, spiced chicken stacked between tortillas that char and crisp on the grill, plus a tangy garlic sauce for dipping. They’re easy to customize—add vegetables, switch proteins, or try different sauces to suit your taste.
Fire up the grill, prepare a stack, and enjoy an exciting new way to serve grilled chicken. These kebabs make chicken night interesting, simple, and delicious. Enjoy!
Frequently Asked Questions:
Yes. These kebabs can be finished under the broiler, cooked on a stovetop griddle, or made in an air fryer if you don’t have access to an outdoor grill.
Metal skewers are sturdier and reusable. If you use wooden skewers, soak them in water for at least 30 minutes to reduce the risk of burning.
Large flour tortillas are ideal because they’re flexible and crisp up nicely. You can use gluten-free or low-carb wraps as alternatives.
Chicken Shawarma Tortilla Kebabs
Maciek Zurawski
15 minutes
20 minutes
4 People
Ingredients
Chicken Shawarma Ingredients
- 2 lbs Ground chicken
- 4 Garlic cloves, grated
- 1 Bell pepper, diced
- 1/2 Yellow onion, shredded
- Juice from 1/2 lemon
- 1/4 cup Parsley, chopped
- 1/4 cup Plain Greek yogurt
- 2 tbsp Chicken shawarma seasoning
- 1 tsp Salt
- 6 Large flour burrito tortillas
Garlic Sauce Ingredients
- 4 Garlic cloves
- Juice from 1/2 lemon
- 1/2 cup Mayonnaise
- 1/2 cup Sour cream (or Greek yogurt)
- 1 tbsp Apple cider vinegar
- 1 tbsp Olive oil
- 1 tsp Salt and pepper, to taste
Instructions
- In a large bowl combine ground chicken, diced bell pepper, shredded onion, grated garlic, chopped parsley, shawarma seasoning, salt, Greek yogurt, and lemon juice. Mix well.
- Stack six burrito tortillas and trim the rounded edges to form a square stack.
- Spread a thin layer of the chicken mixture across the first tortilla, top with another tortilla, and repeat until all tortillas and filling are used.
- Cut the stacked tortillas into four equal rectangles.
- Turn each rectangle onto its side and insert four evenly spaced skewers through the layers to secure them. Slice between the skewers to separate individual kebabs.
- Freeze the assembled kebabs for 30 minutes so the filling firms up before grilling.
- Preheat the grill to medium and cook the kebabs over direct heat for 15–20 minutes, turning every 1–2 minutes for even browning.
- Remove once the chicken reaches an internal temperature of 160–165°F. Let the kebabs rest for about 10 minutes.
- While the kebabs rest, make the garlic sauce by blending the sauce ingredients until smooth.
- Serve the kebabs with the garlic sauce and your favorite sides.
Notes
- Use any ground protein you prefer—ground turkey or a mix of chicken and pork both work well.
- Swap regular tortillas for gluten-free or low-carb alternatives if needed.
- Replace sour cream with Greek yogurt for a lighter garlic sauce.
- For even cutting, slice the stacked tortillas down the middle, then cut each half in half.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition (per serving, approximate)
Calories: 797 kcal | Carbohydrates: 37 g | Protein: 47 g | Fat: 53 g