Chicken Shawarma Kababs with Vegetables
Grilled chicken shawarma kababs with marinated vegetables, served on skewers.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast | 800 | Grams |
| Olive Oil | 4 | Tbsp |
| Lemon Juice | 3 | Tbsp |
| Garlic | 4 | Clove |
| Ground Cumin | 2 | Tsp |
| Ground Coriander | 2 | Tsp |
| Paprika | 2 | Tsp |
| Ground Turmeric | 1 | Tsp |
| Ground Cinnamon | 0.5 | Tsp |
| Salt | 2 | Tsp |
| Black Pepper | 1 | Tsp |
| Red Bell Pepper | 2 | Count |
| Yellow Bell Pepper | 2 | Count |
| Red Onion | 2 | Count |
| Yogurt | 200 | Grams |
| Cucumber | 1 | Count |
| Pita Bread | 5 | Count |
Instructions
- In a large bowl, combine olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper to create the marinade.
- Add chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours.
- Preheat the grill to medium-high heat.
- Thread marinated chicken, red bell pepper, yellow bell pepper, and red onion onto skewers, alternating between ingredients.
- Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and vegetables are slightly charred.
- Serve the kababs with yogurt and grated cucumber on the side, along with warm pita bread.
Prep
- Marinate chicken for at least 2 hours in the refrigerator.
Kitchen equipment
GrillSkewers