The California Grilled Chicken Shawarma Kabob
This California Grilled Chicken Shawarma uses low-fat chicken breast with pita, fresh arugula, avocados and garlic mayonnaise.
Servings 6
Calories 697kcal
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup lemon juice
- ½ medium onion
- 4 garlic cloves
- 2 teaspoon cumin
- 2 teaspoon paprika
- 2 teaspoon dried parsley
- 1 teaspoon turmeric
- 1 teaspoon kosher salt
- ½ teaspoon dried mint
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground cinnamon
- 2 lb boneless skinless chicken breast
Instructions
- Add everything except the chicken to a blender and blend until smooth.
- Trim off excess fat from chicken and cut into ½-inch cubes.
- Place chicken cubes in a resealable bag and cover with marinade, massaging the meat to thoroughly coat all of the pieces.
- Remove the air and seal the bag shut. Refrigerate the meat to marinate 8 hours to overnight.
- Start your charcoal at least 30 minutes prior to grilling.
- If using bamboo skewers, soak in water.
- Slide chicken breast pieces close together onto skewers, leaving room on each end of the skewer to handle without burning yourself. This also insures the meat is resting on the hottest part of your grill.
- Grill kabobs for 8-15 minutes, turning occasionally to cook evenly. The chicken is done when the juice running out is no longer pink.
- Serve chicken shawarma with pita bread, avocado slices, radishes, arugula, bell peppers, green onions, parsley and garlic mayonnaise.
Notes
Serving Suggestions: If you don't want a sandwich, serve your chicken shawarma over rice or a bed of fresh greens.
You can also serve with hummus, tabouleh and/or Shirazi salad (pictured above).
Cooking Tips: You can also cook your chicken shawarma on the stovetop. Heat a large non-stick skillet on high and add 1 TBS extra virgin olive oil. When oil is hot, brown the chicken in 2-3 batches, until done. Add more olive oil as needed.
TO STORE: Store any leftover kabob in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Calories: 697kcal | Carbohydrates: 43g | Protein: 55g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 26g | Cholesterol: 130mg | Sodium: 884mg | Fiber: 6g | Sugar: 3g
