Ingredients
Method
- Make the marinade: Mix the yogurt, lemon juice, garlic, olive oil and spices in a large bowl.
- Marinate the chicken: Add the chicken cubes and coat well. Cover and marinate 4–24 hours in the fridge: longer means more tender and flavourful.
- Skewer & preheat: Thread the chicken onto skewers (soak wooden ones 30 min first). Preheat a grill or griddle to medium-high.
- Grill: Grill the skewers 10–12 minutes, turning occasionally, until charred and cooked through. Serve with rice, salad or GF pita.
Notes
Coeliac notes
• Yogurt is the one to check. Plain natural yogurt is almost always gluten-free, but some flavoured/thickened yogurts use modified starch or additives: use a plain yogurt labelled gluten-free.
• Spices: pure paprika, cumin and coriander are GF; pre-mixed shawarma/BBQ blends can contain wheat filler. Check blends.
• Eating out: mind the plate, not just the meat. Shish taouk is usually a naturally gluten-free grilled option but is often served wrapped in wheat pita and grilled alongside breaded items; ask for it without pita, on a clean part of the grill. Toum (garlic sauce) is naturally GF; check commercial versions.
• Naturally gluten-free marinade (no soy sauce or flour). When unclear, treat it as "not for me".
• Yogurt is the one to check. Plain natural yogurt is almost always gluten-free, but some flavoured/thickened yogurts use modified starch or additives: use a plain yogurt labelled gluten-free.
• Spices: pure paprika, cumin and coriander are GF; pre-mixed shawarma/BBQ blends can contain wheat filler. Check blends.
• Eating out: mind the plate, not just the meat. Shish taouk is usually a naturally gluten-free grilled option but is often served wrapped in wheat pita and grilled alongside breaded items; ask for it without pita, on a clean part of the grill. Toum (garlic sauce) is naturally GF; check commercial versions.
• Naturally gluten-free marinade (no soy sauce or flour). When unclear, treat it as "not for me".