Shawarma-Spiced Chicken Skewer Board
This is for those midweek summer dinners when you want to grill but don’t want to eat the same old standard BBQ fare yet again. These grilled shawarma chicken skewers are so easy, and with some Israeli roasted vegetables and salad it feels a little more thought out than your everyday BBQ.
Shawarma Chicken:
ingredients:Note: If using wooden skewers, soak for an hour before using to ensure that they do not burn on the grill.
2-3 tablespoons olive oil
2 teaspoons falafel spice (such as Pereg Gourmet)
2 teaspoons shawarma spice (such as Pereg Gourmet)
1 teaspoon salt
½ teaspoon black pepper
1 pound boneless, skinless chicken thighs (also called dark chicken cutlets)
Preparation:Combine olive oil, falafel spice, shawarma spice, salt, and pepper in a large bowl or zip lock bag. Add chicken and toss to coat, then marinate for at least an hour or overnight. Slice chicken thighs in half and thread onto skewers.
Heat grill or skillet to high heat. Sear chicken skewers for 8-10 minutes per side, until cooked through.
Roasted Vegetables:
ingredients:1 head cauliflower, roughly chopped
2 eggplants, diced
¼ cup oil, divided
Salt, to taste
Black pepper, to taste
Preparation:Preheat oven to 375°F.
Line two baking sheets with parchment paper. Drizzle a little olive oil on each baking sheet, then spread cauliflower on one sheet and eggplant on the other. Drizzle remaining olive oil over vegetables, season with salt and pepper, and toss to coat. Roast for about an hour, until golden and crispy.
To Serve:
Israeli salad
Sliced Israeli pickles
Prepared tahini sauce
Fresh cilantro
Arrange roasted vegetables and chicken skewers on a large serving board or tray. Add a bowl of Israeli salad, sliced Israeli pickles, and a small bowl of tahini. Garnish with a generous amount of fresh cilantro.