Shawarma-inspired Veggie-Loaded Chicken Skewers – Serves 4-6

The grill marries the Middle Eastern-inspired flavors of the marinade, chicken and veggies beautifully. A hint of brown sugar adds flavor and ensures beautifully caramelized grill marks for the chicken.

Shawarma-inspired Veggie-Loaded Chicken Skewers – Serves 4-6

• Author: Shanthi Appelo

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Description

In this recipe, the grill marries the Middle Eastern-inspired flavors of the marinade, chicken and veggies beautifully.

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Ingredients

Scale 1x2x3x

• ¼ cup olive oil
• 3 Tbsp. lemon juice
• 3 large garlic cloves, minced
• 1 Tbsp. ground coriander
• 1 Tbsp. ground cumin
• 1 Tbsp. ground cardamom
• 2 tsp. smoked paprika
• 2 tsp. brown sugar
• 1/2 tsp. ground cayenne pepper
• Salt and pepper to taste
• 2 pounds chicken breast, cut into 1.5-inch cubes
• 12 ounces white mushrooms, trimmed, halved
• 1 red onion, cut into 1-inch squares
• 14-ounce canned artichoke, in water, quartered
• Metal or wood skewers
• Spray oil.
• Toum, for serving
• Lemon wedges, for serving
• Chopped parsley, for serving

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Instructions

1. If using wood skewers, soak at least 30 minutes before skewering ingredients.
2. In a bowl, prepare marinade. Add olive oil, lemon juice, spices, brown sugar and salt and pepper to taste, then whisk to combine.
3. In a zippable bag, add marinade and chicken. Marinate chicken for 2 hours, then add vegetables and marinate for another 15 minutes.
4. Skewer all ingredients. Heat grill and prepare grates with spray oil. Grill skewers until internal temperature of chicken has reached 165 degrees F, flipping occasionally to achieve grill marks on all sides.
5. Serve grilled skewers with toum, lemon wedges and garnish with chopped parsley.

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Nutrition

• Serving Size: 4-6