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This is for those midweek summer dinners when you want to grill but don’t want to eat the same old standard barbecue 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 barbecue.
2 to 3 tablespoons Gefen Olive Oil
2 teaspoons falafel spice (such as Pereg Gourmet)
2 teaspoons shawarma spice (such as Pereg Gourmet)
1 teaspoon salt
1/2 teaspoon black pepper
1 pound boneless, skinless chicken thighs (also called dark chicken cutlets)
1 head cauliflower, roughly chopped
2 eggplants, diced
1/4 cup oil, such as Gefen Canola Oil, divided
salt, to taste
black pepper, to taste
Israeli salad
sliced Haddar Israeli Pickles
tahini sauce
fresh cilantro
Combine olive oil, falafel spice, shawarma spice, salt, and pepper in a large bowl or ziplock 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 eight to 10 minutes per side, until cooked through.
Preheat oven to 375 degrees Fahrenheit.
Line two baking sheets with Gefen 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.
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.
Photography by Chay Berger
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