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Recipe by Sarah Lasry

Sheet Pan Shawarma on the Grill

Meat Meat
Easy Easy
4 Servings
Allergens

Contains

- Sesame

Ingredients

Chicken and Veggies

  • 4 to 5 pieces dark chicken cutlets

  • veggies of choice, thick sliced (I used zucchini, peppers, red onions, and button mushrooms)

Zaatar Marinade

Directions

1.

Prepare the marinade: whisk all the ingredients together. Set aside.

2.

Throw the chicken and veggies on a metal baking tray, then pour the marinade over everything and mix until everything is coated. Cover with foil.

3.

Preheat the grill to 500 degrees Fahrenheit.

4.

Put the tray on the grill and close the grill for 10 minutes. After 10 minutes, open the grill, remove the foil and mix well with tongs. Close the grill again and then cook for another five minutes, or until the chicken is cooked through.

Notes:

You can also cook this in the oven if you don’t have a grill.
Sheet Pan Shawarma on the Grill

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