Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 red onion, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 8 skewers
Special Equipment Needed:
- Grill or grill pan
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, whisk together olive oil, lemon juice, cumin, paprika, garlic powder, turmeric, cinnamon, salt, and pepper.
2. Add chicken cubes to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread chicken, onion, and bell peppers onto skewers, alternating between chicken and vegetables.
5. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are tender and slightly charred.
6. Remove from heat and let rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 2 hours
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 260
- Fat: 16g
- Carbohydrates: 8g
- Protein: 22g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Red onion and bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add a tablespoon of honey to the marinade for a touch of sweetness.
- Serve with pita bread and tzatziki sauce for a traditional shawarma experience.
- Use the same marinade and cooking method for beef or lamb shawarma kebabs.
Tips and Tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overcrowd the skewers to ensure even cooking.
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
Storage Instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or oven until heated through.
Presentation Ideas:
- Serve skewers on a bed of rice or quinoa for a complete meal.
- Garnish with fresh parsley or cilantro.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with a side of hummus or baba ganoush.
Suggested Side Dishes:
- Rice or quinoa
- Greek salad
Troubleshooting Advice:
- If chicken is not cooked through, continue grilling until it reaches an internal temperature of 165°F.
Food Safety Advice:
- Always wash your hands and utensils thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
Food History:
- Shawarma is a Middle Eastern dish that originated in the Ottoman Empire.
Flavor Profiles:
- Savory, slightly spicy, and aromatic.
Serving Suggestions:
- Serve hot off the grill with a side of hummus and pita bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Middle Eastern