Grilled Chicken Shawarma
This chicken shawarma recipe hits all the right notes for the on the go lifestyle. I can't even communicate the amount of times I've made this as the main dish for a weekend of shows or a quick bite while trucking someplace to sling sauce. Pair this with an easy prepared salad, such as our Harissa Chickpea or the Creamy Cucumber and you are legit set up for good eats.
The warm flavors that Somethin' To Taco Bout brings are only a few notes away from a really banging shawarma rub - just add turmeric and if you are feeling herby, add some dried mint. Mix with yogurt, lemon juice, or the vinegar powerhouse of The Magical Mop, and you have the perfect marinade for those chicken thighs.
The recipe also lends itself to meal prepping - you can make a metric boatload of these little nuggets and be set for the week. Set yourself up for success.
- Author
- Brian Leigh
- Prep Time
- 2 hours
- Cook Time
- 15 minutes
- Servings
- 6
- Category
Entree
- Cuisine
Americana
Ingredients
- 2 lbs chicken thighs, boneless, skinless, cubed
- 1 cup greek yogurt
- 1/4 cup The Magical Mop
- 2 tbsp Somethin' To Taco Bout
- 1 tbsp turmeric
- 2 tsp smoked salt
Directions
- In a mixing bowl, combine the yogurt, Somethin' To Taco Bout, turmeric, salt and The Magical Mop, mixing to combine.
- Add the cubed chicken thighs , stirring to coat.
- Cover and let marinate, refrigerated, for 2 hours.
- Create the kabob by sliding the chicken onto the skewer. Make sure that the chicken is not compressed together, but still firmly on the skewer. Use two skewers if you have to.
- Get your grill hot, setting up one side as the high heat side and the other as a lower heat, finishing side.
- Lightly oil the grill grates and place the chicken skewers on the high heat side. Do not be tempted to move the chicken, it will release when it is ready to.
- Grill for approximately 5 to 7 minutes on each side until the color you want has been achieved.
- Transfer the skewers to the low heat side and continue to cook until an internal temperature of 165 degrees has been reached.
- Serve it up! Enjoy!
