Chicken Shawarma Skewers

This recipe has endless variations and is easily doubled or tripled to serve a crowd. Use whatever veggies you have on hand (whole cherry tomatoes will work great!), but make sure to cut other vegetables into similar-size pieces as the chicken, both for aesthetics and for even cooking. If using wooden skewers instead of metal ones, soak them in water for at least 30 minutes to help prevent them from scorching and burning. You can cook the skewers on an outdoor grill or stovetop grill pan or under the broiler. To prepare a stovetop version without skewers, try our Chicken Shawarma Recipe and swap out the spice for ½ cup Shawarma BBQ Sauce.

1½ pounds boneless, skinless chicken thighs (about 4 thighs)

½ teaspoon salt, plus a pinch for the vegetables 

½ cup New York Shuk Shawarma BBQ Sauce

1 small red onion, peeled and cut into 1½-inch pieces

1 red bell pepper, seeded and cut into 1½-inch pieces

1 tablespoon extra-virgin olive oil

Wooden skewers

Cut each chicken thigh into 6 equal pieces, each about 1½ inches. Place the chicken in a large bowl, season with ½ teaspoon salt and add the Shawarma BBQ Sauce. Toss to coat evenly. Set aside.

In a separate large bowl, combine the onion and bell pepper. Season with a pinch of salt and toss with the olive oil.

Thread the chicken and vegetables onto the skewers, alternating the ingredients and dividing them evenly.

For grilling: Prepare a medium-hot fire in a grill, or preheat a grill pan on the stovetop over medium-high heat. Place the skewers on the grill or grill pan and cook, turning them every so often, until the chicken is cooked through and the skewers are uniformly browned on the edges and corners, 12-15 minutes.

For broiling: Position the rack 3-4 inches below the broiler heating element and preheat on high. Meanwhile, line a baking sheet with aluminum foil. Place the skewers on the pan, allowing some space between them. Broil, turning once halfway through, until the chicken is cooked through and the chicken and other vegetables get some toasty edges, about 15 minutes.