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Home Kip-Shoarma Spiesen met Opgeklopte Labneh

Kip-Shoarma Spiesen met Opgeklopte Labneh

BBQ

There’s something special about dishes that feel both familiar and exciting. Chicken shawarma is one of those classics almost everyone knows, but on the BBQ it takes on a new dimension: smoky, caramelized and full of layered flavors. Pair that with whipped labneh—light, bright and creamy—and you create a play of contrasts that keeps surprising.

x_ckl_recipe_markerChicken Shawarma Skewers with Whipped Labneh Middle Eastern flavors are perfect for open flame. Boneless chicken thighs heavily seasoned with shawarma spices, tightly threaded onto skewers and served on a bed of cool, bright labneh (strained yogurt). Chicken Shawarma Skewers with Whipped Labneh Side dish Levantine Serves 4 1 hour 30 min 1 hour 30 min

Step 1: Marinate the chicken

Mix all the spices (2 tsp paprika, 1 tsp ground cumin, 1 tsp ground 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)), oil and lemon juice into a marinade in a mixing bowl. Add the chicken cubes and toss well so everything is coated. Let marinate at least 30 minutes (longer = more flavor, ideally 4–6 hours in the fridge).

Marinade is not just about flavor; it also affects texture and juiciness. The combination of acid (lemon/yogurt) and fat (oil) helps tenderize the chicken and helps the flavors adhere better.

Step 2: Whip the labneh

Combine the labneh with:

olive oil
lemon juice
salt

Whisk this airy with a whisk or spoon until you reach a creamy, smooth texture.

It should become softer and spreadable, almost like a thick dip. A little extra olive oil makes the labneh silky and richer.

Step 3: Prepare the BBQ

Heat the BBQ to 200–220°C for direct heat.

Step 4: Assemble the skewers

Thread the marinated chicken onto the BBQ skewers. Leave a little space between the pieces for even cooking.

Using wooden skewers? Soak them first for 20–30 minutes to prevent burning.

Step 5: Grilling

Grill the skewers directly over the heat.

Turn every few minutes for even cooking
Grill until the chicken is nicely golden-brown and lightly caramelized
Internal temperature: ≥ 72°C

The marinade helps create beautiful grill marks and deep flavor development.

Step 6:

Let the skewers rest briefly so the juices redistribute.

Step 7: Serving

Spread a generous layer of whipped labneh on a plate or platter and place the chicken skewers on top.

Garnish with:

fresh herbs
sumac
a drizzle of olive oil

Serve with flatbread or pita and optionally some fresh vegetables.

BBQ 600 g boneless chicken thigh fillets (cut into cubes) 2 tbsp olive oil 2 tsp paprika 1 tsp ground cumin 1 tsp ground coriander 1 tsp garlic powder 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 pinch of garlic powder or grated garlic Fresh parsley or cilantro Sumac (optional, for brightness) Flatbread or pita Cucumber and red onion (optional) BBQ with lid Skewers (wood or metal) Bowl for the marinade Brush or spoon Whisk or spoon for the labneh BBQ Cleaning & Maintenance bbq-cleaning-maintenance BBQ Smoke Wood & Smoke Chunks bbq-smoke-wood-smoke-chunks BBQ Grill Plates & Grates bbq-grill-plates-grates BBQ Tool Set bbq-tool-set BBQ Starter Briquette Starter Fire & Flavour 30.5 cm - Heat-resistant Metal Black - Cookinglife Cookinglife BBQ Starter Cookinglife BBQ Cleaning Brush Fire & Flavour 18 x 9 x 10 cm - Steel Wool Brush - Cleaning Grill Grate Cookinglife BBQ Tool Cookinglife BBQ Saucepan Fire & Flavour Stainless Steel ø 11.5 cm - Including black silicone brush Cookinglife BBQ Tool Cookinglife BBQ Tongs Fire & Flavour Stainless Steel 43 cm - Grill tongs for Meat and Vegetables Cookinglife Tang Thüringer braadworst on the Kamado foodies-thuringer-braadworst-van-de-kamado Oyster Mushroom Skewers in Garlic-Soy Marinade foodies-oesterzwam-spiesen-sojamarinade Cedar Plank Salmon (Zalm van de cederhouten plank) foodies-zalm-cederhouten-plank Bavette with Fresh Chimichurri from the BBQ foodies-bavette-fresh-chimichurri-barbecue

Recipe

Chicken Shawarma Skewers with Whipped Labneh

Middle Eastern flavors are perfect for open flame. Boneless chicken thighs heavily seasoned with shawarma spices, tightly threaded onto skewers and served on a bed of cool, bright labneh (strained yogurt).

Course	Side dish
Kitchen	Levantine
Servings	Serves 4

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 the labneh

Ingredients

600 g boneless chicken thigh fillets (cut into cubes)
2 tbsp olive oil
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp garlic powder
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 pinch of garlic powder or grated garlic
Fresh parsley or cilantro
Sumac (optional, for brightness)
Flatbread or pita
Cucumber and red onion (optional)

Chicken Shawarma Skewers with Whipped Labneh

Step 1: Marinate the chicken

Mix all the spices (2 tsp paprika, 1 tsp ground cumin, 1 tsp ground 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)), oil and lemon juice into a marinade in a mixing bowl. Add the chicken cubes and toss well so everything is coated. Let marinate at least 30 minutes (longer = more flavor, ideally 4–6 hours in the fridge).

Marinade is not just about flavor; it also affects texture and juiciness. The combination of acid (lemon/yogurt) and fat (oil) helps tenderize the chicken and helps the flavors adhere better.

Step 2: Whip the labneh

Combine the labneh with:

olive oil
lemon juice
salt

Whisk this airy with a whisk or spoon until you reach a creamy, smooth texture.

It should become softer and spreadable, almost like a thick dip. A little extra olive oil makes the labneh silky and richer.

Step 3: Prepare the BBQ

Heat the BBQ to 200–220°C for direct heat.

Step 4: Assemble the skewers

Thread the marinated chicken onto the BBQ skewers. Leave a little space between the pieces for even cooking.

Using wooden skewers? Soak them first for 20–30 minutes to prevent burning.

Step 5: Grilling

Grill the skewers directly over the heat.

Turn every few minutes for even cooking
Grill until the chicken is nicely golden-brown and lightly caramelized
Internal temperature: ≥ 72°C

The marinade helps create beautiful grill marks and deep flavor development.

Step 6:

Let the skewers rest briefly so the juices redistribute.

Step 7: Serving

Spread a generous layer of whipped labneh on a plate or platter and place the chicken skewers on top.

Garnish with:

fresh herbs
sumac
a drizzle of olive oil

Serve with flatbread or pita and optionally some fresh vegetables.

Cooking mode Prevents your screen from going to sleep

These chicken shawarma skewers are perfect for a summer BBQ with friends or family. The combination of the spiced marinade and the airy labneh delivers a flavorful, refreshing dish that will surprise everyone. Serve with warm flatbread and some fresh veg for a complete meal.

Make sure your BBQ equipment is in good order for the best result. Use sturdy skewers, a good pair of tongs and a probe thermometer to cook the chicken perfectly. With the right tools you’ll get the most out of every BBQ session.

Related products

BBQ Starter Briquette Starter Fire & Flavour 30.5 cm - Heat-resistant Metal Black - Cookinglife

Cookinglife BBQ Cleaning Brush Fire & Flavour 18 x 9 x 10 cm - Steel Wool Brush - Cleaning Grill Grate

Cookinglife BBQ Saucepan Fire & Flavour Stainless Steel ø 11.5 cm - Including black silicone brush

Cookinglife BBQ Tongs Fire & Flavour Stainless Steel 43 cm - Grill tongs for Meat and Vegetables

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