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

Shanthi Appelo
Shanthi Appelo

| 1 min read

Shawarma-inspired Veggie Loaded Chicken Skewers
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.
Serving Amount
  • 14 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

  • 12 tsp ground cayenne pepper

  • Salt and pepper to taste

  • 2 pounds chicken breast, cut into 1.5-inch cubes

  • 12 ounce 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

  • Step 1

    If using wood skewers, soak at least 30 minutes before skewering ingredients.

  • Step 2

    In a bowl, prepare marinade. Add olive oil, lemon juice, spices, brown sugar and salt and pepper to taste, then whisk to combine.

  • Step 3

    In a zippable bag, add marinade and chicken. Marinate chicken for 2 hours, then add vegetables and marinate for another 15 minutes.

  • Step 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.

  • Step 5

    Serve grilled skewers with toum, lemon wedges and garnish with chopped parsley.

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