Chicken Shawarma Kebabs with Dill and Garlic Yogurt Sauce by Daphne Oz

Total Time
1 hr 15 min
25 min
20 min
Serve these kebabs with Daphne's Crisp Romaine and Herb Salad (search for the recipe in the WW app). If using wooden skewers, soak them in water for an hour or two before grilling. Cut the vegetables the same size as the chicken so everything cooks at the same rate.


Uncooked boneless skinless chicken breast

1 pound(s)

Extra virgin olive oil

¼ cup(s), plus additional for greasing

Fresh lemon juice

4½ Tbsp, divided

Garlic clove

4 clove(s), minced or grated, divided

Fresh ginger

1 piece(s), 1-inch, peeled and grated

Ground cumin

2 tsp

Ground coriander

1 tsp


2 tsp, sweet variety

Crushed red pepper flakes

1 pinch(es), if desired

Ground allspice

1 pinch(es), or ground cinnamon

Fresh parsley

4 Tbsp, finely chopped, divided

Kosher salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), freshly ground, or to taste

Plain low fat yogurt

1 cup(s)

Lemon zest

1 tsp, if desired


2 Tbsp, chopped

Red onion

1 large, cut into 3/4-inch thick wedges

Red bell pepper

2 medium, stemmed, seeded, and cut into 1-inch squares


  1. Prepare the chicken breasts. Cut the chicken breasts into 1-inch thick “square” logs like tenders. Then crosswise thinly slice the chicken breasts into slices a little larger than ¼-inch thick (we are mimicking the texture of shawarma). Once cut, place the chicken into a large resealable bag.
  2. In a small bowl, whisk together the olive oil, 1 1/2 tbsp lemon juice, 2 cloves garlic, ginger, cumin, coriander, paprika, red pepper flakes, allspice or cinnamon, and 2 tbsp parsley. Season with salt and a nice amount of pepper.
  3. Pour ¾ of the marinade over the chicken, seal the bag and massage to coat. Allow to marinate for at least 30 minutes but preferably a couple of hours up to overnight in the fridge. (Be sure to take the chicken out of the fridge 30 minutes prior to cooking.)
  4. Meanwhile, prepare the Dill and Garlic Yogurt Sauce. In a small bowl, stir together the Greek yogurt, remaining 2 garlic cloves, lemon zest (if using), remaining 3 tbsp lemon juice, remaining 2 tbsp parsley, and dill. Season with salt and stir to combine. Place in the refrigerator, covered, to chill until ready to serve.
  5. When ready to grill, lightly grease the grill with oil and preheat the grill or grill pan to medium-high heat. Toss the red onion and bell pepper in a medium bowl with the reserved marinade. Thread several marinated chicken pieces onto a skewer to make a stack, place a couple of pieces of bell pepper and onion in between stacks of chicken. Repeat with remaining chicken and vegetables until all is used to make 4 skewers. Place the skewers onto the grill and allow to char about 4 minutes per side, for a total of 15 to 18 minutes, until the chicken registers 165°F on a meat thermometer and is fully opaque and cooked through (no pink!). The vegetables should be charred and crisp-tender.
  6. Serve the chicken and veggie kebabs with the yogurt sauce on the side.
  7. Serving size: 1 skewer and about 1/4 cup yogurt


To bake the skewers in the oven instead, preheat the oven to 425°F. Place the skewers onto a baking sheet and roast for 15 to 20 minutes, rotating halfway through, until 165°F on a meat thermometer and veggies are crisp tender.