Shwarma chicken kebabs: Perfectly spiced, quick to make and oh-so-juicy

If you think chicken kebabs sound boring, I don't blame you. Usually they are. And dry. But not this recipe.

This recipe pays homage to one of the earliest forms of cooking: roasting meat on a spit over a fire. Roasting smaller cuts, like kebabs, became popular in areas like the Middle East, where firewood was scarce, as they proved more practical to cook over small fires. According to food historian Gil Marks, the word is derived from the ancient Persian "kabab," which most likely stemmed from Aramaic.

Today, their popularity holds fierce. Shish taouk, kebabs of marinated, spiced chicken, are...