BBQ

There is something special about dishes that feel both familiar and exciting. Chicken shawarma is one such classic that almost everyone knows, but on the BBQ it takes on a new dimension: smoky, caramelized, and full of layered flavors. Combine that with whipped labneh—light, fresh, and creamy—and you create a play of contrasts that continues to surprise.

Recipe

Chicken Shawarma Skewers with Whipped Labneh

Middle Eastern influences are perfect for an open fire. Chicken thighs heavily seasoned with shawarma spices, tightly threaded onto a skewer and served on a bed of cool, fresh labneh (strained yogurt).

Course	Side dish
Kitchen	Levantine
Servings	4 people

Preparation time

Preparation time	1 hour 30 min
Total	1 hour 30 min

Equipment

BBQ with lid
Skewers (wood or metal)
Bowl for the marinade
Brush or spoon
Whisk or spoon for labneh

Ingredients

600 g chicken thigh fillets (diced)
2 tbsp olive oil
2 tsp paprika
1 tsp cumin
1 tsp coriander
1 tsp garlic
½ tsp turmeric
½ tsp cinnamon
Salt and pepper
1 tbsp lemon juice
1 tbsp yogurt (optional, for extra tenderness)
250 g labneh (or thick Greek yogurt)
1–2 tbsp olive oil
1 tsp lemon juice
Optional: a little garlic powder or grated garlic
Fresh parsley or coriander
Sumac (optional, for freshness)
Flatbread or pita
Cucumber and red onion (optional)

Chicken Shawarma Skewers with Whipped Labneh

1. Marinate the chicken

In a bowl, mix the spices:

2 tsp paprika
1 tsp cumin
1 tsp coriander
1 tsp garlic powder
½ tsp turmeric
½ tsp cinnamon
1 tsp salt
½ tsp black pepper
1 tbsp yogurt (optional, for extra tenderness)
Add oil and lemon juice to form a marinade
Add the chicken pieces and mix well

Marinating time:

at least 30 minutes
ideally 4–6 hours in the fridge

👉 The marinade improves flavor, texture, and juiciness (acid + fat)

2. Whip the labneh

Mix labneh with:

olive oil
lemon juice
salt
Whisk until smooth and creamy

👉 It should become soft and spreadable, like a thick dip

3. Prepare the BBQ

Preheat BBQ to 200–220°C direct heat

4. Assemble the skewers

Thread the marinated chicken onto skewers
Leave small gaps for even cooking

👉 Soak wooden skewers for 20–30 minutes beforehand

5. Grill

Grill directly over the heat
Turn every few minutes

Cook until:

It's golden brown and lightly caramelized and the Internal temperature has reached: ≥ 72°C

👉 The marinade creates great grill marks and deep flavor

6. Rest

Let the skewers rest for 5 minutes so juices redistribute.

7. Serve

Spread a generous layer of whipped labneh on a plate
Place the skewers on top

Garnish with:

fresh herbs
sumac
a drizzle of olive oil

Serve with:

flatbread or pita
fresh vegetables

Kookstand Voorkomt dat je scherm in slaapstand gaat

Print recipe

Related recipes

Cedar Plank Salmon

The cedar plank imparts a light, aromatic smoke that pairs perfectly with the rich, oily texture of salmon. The result is tender, juicy, and elegant, without having to place the fish directly on the grate.

View post

Grilled Pointed Cabbage with Miso Butter from the BBQ

The ultimate vegetarian showstopper. You cut a pointed cabbage into quarters, grill it until the edges are charred, and then generously coat it with an umami-rich butter made from miso and garlic.

View post

Reverse Sear Ribeye on the BBQ

The 'reverse sear' technique has become the standard for thick cuts of meat. You first cook the ribeye very slowly at a low temperature (indirectly) until the core temperature is almost perfect, after which you sear it intensely over the coals at the very end for a crispy crust.

View post