Recipe: Chicken Shawarma with Mushroom and Sweet Pepper Kebabs
Ingredients
- 1 cup Tuscan Herb Olive Oil
- 1/2 cup fresh lemon juice
- 6 garlic cloves, minced
- 1 1/2 tbsp cumin
- 1 tbsp Venice Olive Oil Sriracha Sea Salt
- 2 lbs chicken thighs, boneless, skinless
- 1 lb cremini mushrooms
- 3 red bell peppers, cut in large chunks
- 2 lemons, cut in small wedges
- 2 bunches green onions
- cucumber slices
Directions
- Whisk the olive oil, lemon juice, garlic, cumin and sea salt together in a medium bowl until well blended.
- Set 1/4 cup of marinade aside for grilling later.
- Place a chicken thigh between 2 pieces of plastic wrap. Using a meat mallet or rolling pin, pound out to 1/8″ thickness.
- Layer the chicken in a glass dish, pouring over the marinade as you go.
- Refrigerate and marinate for one to twelve hours.
- Prepare your grill to medium-high heat.
- Thread the mushrooms, peppers and lemons onto skewers.
- Remove the chicken from the marinade and discard the marinade.
- Stack the chicken evenly on a cutting board then cut the stack evenly in thirds.
- Insert skewers into the chicken an inch apart forming a triangle. Use your fingers to slide the chicken up the skewers, tucking loose ends into the center as you go.
- Sear the shawarma over direct heat, rolling the roast frequently until sizzling and charred evenly.
- Move the shawarma to indirect heat to finish cooking while grilling the vegetables.
- While grilling, brush the vegetables generously with the reserved marinade.
- When the chicken reaches 155 degrees, remove from the grill and tent loosely with foil and let rest for 10 minutes. *The temperature will continue to rise to 165 degrees while the chicken rests.
- To carve, hold the chicken upright on a cutting board and slice downward from the top, rotating as you go.
- Serve the sliced chicken with grilled vegetables, pita bread, sliced cucumbers, tzatziki and hummus!