Shawarma Chicken Kebabs

Shawarma Chicken Kebabs


Experience the exotic flavors of Shawarma Chicken Kebabs. A Middle Eastern-inspired delight that's perfect for grilling. Colorful and so flavorful, these are a delicious change from traditional BBQ fare.

Shawarma Chicken Kebabs



Cook time: 12 Min  Prep time: 20 Min  Serves: 6 servings
Ingredients
MARINADE
2 tsp smoked paprika
1/2 Tbsp ground cumin
1/2 Tbsp ground coriander
1/2 Tbsp ground ginger
1 tsp ground cardamom
1/2 tsp cayenne pepper, or to taste
1/2 tsp ground turmeric
1/2 tsp ground cloves
1/2 tsp allspice
1/2 tsp ground cinnamon
1/2 Tbsp pressed garlic
1 tsp ground himalayan sea salt
1 tsp freshly ground black pepper (i always use mixed peppercorns)
1 tsp lemon zest
3 Tbsp olive oil
2 Tbsp freshly squeezed lemon juice
2 lb skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
YOGURT SAUCE
1/2 c greek yogurt
1 Tbsp fresh dill, chopped
1 lg clove garlic, pressed
1/2 Tbsp freshly squeezed lemon juice
1/2 tsp ground cumin
1/4 tsp ground himalayan sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste (i always use mixed peppercorns)
SHAWARMA
12 slice red onions
12 slice red peppers
6 pita bread
2 lg lettuce leaves, chopped
1 lg roma tomato, seeded and cubed
1/2 english cucumber, peeled and quartered
Directions
1. MARINADE: In a large bowl, combine all the marinade ingredients except the thighs; give a good whisk. Working in batches, add chicken pieces and stir until well coated.
2. Cover and transfer to the fridge for 24 hours.
3. YOGURT SAUCE: The next day, make the yogurt sauce by combining all the ingredients; stir well. Cover and chill until needed.
4. SHAWARMA: Preheat the barbecue to 500 – 550ºF
5. Assemble the kebabs by sliding on a piece of onion followed by a piece of red pepper. Slide on some chicken pieces, about 7 to 8; repeat with onion, pepper and meat. Finish the kebab with a red pepper piece and onion piece.
6. Evenly space the chicken out so it cooks properly and transfer the kebabs to a baking sheet while assembling the others.
7. Place the kebabs on the grate of the preheated barbecue, close the lid and grill them for about 5 to 6 minutes per side – if they’re charred a little bit, that’s fine.
8. To make pitas, place some chopped lettuce right across the middle of the flatbread then a row of cubed tomatoes and another of English cucumber. Place the chicken on the pita and generously spoon on some yogurt sauce.

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