chicken shawarma skewers + tandoori vegetables + minted yogurt raita
Growing up in sunny South Florida (and oppressively hot Miami), spring and summer were basically the same season primarily marked by two overriding factors: extreme heat and humidity. When I was a kid, we were the only ones in the family with a pool and a big stone bbq grill in the backyard. So, early every Sunday morning the entire family would show up at our house laden with towels and food. The entire day would be spent with dad and the uncles furiously grilling all kinds of chicken, burgers, chorizos and kebobs while pounding beer and arguing about sports. Mom and the aunts were in the kitchen casually making all manner of delicious sides and snacks while sipping mixed drinks. My brother, my cousins and I frolicked in the pool and tore around the house stirring up all kinds of mischief. And eating! Everyone was eating…constantly!
Around dusk each Sunday this magical feeling would come over me. We’d all be exhausted, sunburned and stuffed, but I was filled with an all-encompassing joy. Even in the moment, these experiences carried the importance of those that were to live forever in my memory. The way the sun set in a burst of vibrant color behind the fruit trees in our yard, the way the air smelled of an intoxicating blend of chlorine and grilled meats, the music playing on the record player while my dad and uncle played along on their conga drums and the laughter. That musical melody of loved ones’ laughter floating softly on the wind provided such a soothing backdrop to a day perfectly spent.
A few days back, this dish caused me to recall those treasured memories as I made it in the backyard with my own little family. While the cuisine is different, the feelings of joy and contentment, love and laughter are the same. These wonderfully exotic flavors gifted me a new treasured memory of beautiful times with those closest to me.
This fragrant dish is laden with exotic spice, and the yogurt marinade leads to the most tender and moist chicken. It all starts with this amazing marinade! Shawarma is normally cooked “slow and low” on a vertical rotisserie and the meat shaved off in thin slices. This version utilizes a more common piece of equipment: the grill, and the much simpler method yields juicier, more tender chicken.
chicken shawarma skewers
3 large chicken breasts, about 2lbs.
1 ½ cups plain Greek yogurt
¼ cup shawarma seasoning
¼ cup apple cider vinegar
4 tbsp. fresh garlic, minced
3 tbsp. fresh parsley, chopped
½ sweet yellow onion, 1” dice
1 zucchini, 1” thick half-moons
5 large Portobello mushrooms, cut in half
15 grape tomatoes
5 12” skewers
Place the yogurt, vinegar, shawarma seasoning, crushed garlic and parsley into a mixing bowl and whisk until everything is thoroughly combined. Set aside.
Rinse your chicken breasts and pat dry with paper towels. Cut the chicken into 2”x2” cubes and place into a gallon sized freezer bag. Using a rubber spatula, pour and scrape the entirety of the marinade into the freezer bag with the chicken. Seal the bag and massage the marinade onto the chicken cubes making sure to completely coat the meat. Place in the refrigerator and marinade for at least 4 hours, up to 12 hours.
Cut your vegetables as instructed and place each into its own separate bowl. Strain the chicken well in the sink. Set up your skewering area to minimize messes. If using wooden skewers, soak them in hot water for 45 minutes – 1 hour to keep them from burning over the grill flames. Begin threading your skewers thusly: grape tomato + 4 cubes chicken + 1 zucchini half-moon + 4 pieces onion + 1/2 mushroom, repeat twice.
Lightly oil your grill grates. Pre-heat the grill. Place the skewers on the hot grill, making sure to put the skewer handles as close to the edge as possible to avoid burning them. Grill, flipping halfway through, until chicken is done and vegetables are tender, about 8 minutes. There should be some charred grill marks on the chicken and vegetables.
Remove from heat and place on a serving platter. Garnish with minced fresh parsley. Serve immediately with the tandoori masala vegetables, minted raita and grilled naan loves.
grilled tandoori masala vegetables
1 large zucchini, 1” thick half-moons
2 small sweet yellow onions, large dice
15 whole garlic cloves
2 large red bell peppers, large chop
20 grape tomatoes
½ cup extra-virgin olive oil
2 tsp. tandoori masala seasoning blend
2 tsp. smoked paprika
2 tsp. dried oregano
Place the vegetables into a large bowl. Pour in the olive oil and toss lightly. Add the masala seasoning blend, smoked paprika and oregano. Toss gently to coat all the vegetables. Place into a kebob grill basket. Place onto the pre-heated grill and cook over a medium flame, flipping a couple of times during cooking to baste the vegetables in their own seasoned juices. Grill for about 10 minutes. Remove from heat, then from the grill basket and onto a serving platter. Vegetables should be crisp-tender with light char marks. These char marks impart wonderful flavor, but be careful not to burn the veggies!
2 small cucumbers, minced
1 cup plain greek yogurt
1 garlic clove, peeled/minced
2 tbsp. fresh lemon juice
1 ½ tbsp. fresh mint leaves, finely chopped
1 tbsp. fresh flat-leaf parsley, minced
¼ tsp. red pepper flakes
Place all ingredients into a bowl and whisk until thoroughly combined. Store, tightly covered, in the refrigerator for up to 4 days.
grilled naan
5 tandoori naan loaves
¼ cup extra-virgin olive oil
Brush both sides of each naan loaf lightly with the olive oil. Place on hot grill and grill for 2 minutes. Flip and cook for two minutes more. Stack onto a serving plate and serve immediately.
beer pairing: Duke’s Cold-Nose Brown Ale
A smooth American-style brown ale like this one is beyond reproach with this char-grilled goodness! Brown ales offer roasty, toasty malt flavors which make them a superb match for these savory skewers, and can offer a bit of nuttiness that fits in nicely with the complex flavors of this dish.
musical pairing: Lebanese Blonde – Thievery Corporation
chicken shawarma skewers + tandoori vegetables + minted yogurt raita
- Total Time: 12 hours 8 minutes
- Yield: 5 skewers
Description
This fragrant, spice-laden dish of chicken shawarma with tandoori veggies is a taste of summer! Made with fresh, cool yogurt Raita, you’ll ask for more!
fajitas free from: soy + corn + trans-fat + peanut + tree nut + shellfish
shawarma seasoning blend free from: fat + trans fat + corn + gluten + dairy + tree nut + peanut + shellfish + fish +vegetarian + vegan
tandoori veg. free from: gluten + dairy + soy + corn + peanut + tree nut + shellfish + egg + vegetarian + vegan
raita free from: gluten + soy + peanut + tree nut + fish + shellfish + vegetarian
Ingredients
chicken shawarma skewers:
3 large chicken breasts, about 2lbs.
1 ½ cups plain Greek yogurt
¼ cup shawarma seasoning
¼ cup apple cider vinegar
4 tbsp. fresh garlic, minced
3 tbsp. fresh parsley, chopped
½ sweet yellow onion, 1” dice
1 zucchini, 1” thick half-moons
5 large Portobello mushrooms, cut in half
15 grape tomatoes
5 12” skewers
grilled tandoori masala vegetables:
1 large zucchini, 1” thick half-moons
2 small sweet yellow onions, large dice
15 whole garlic cloves
2 large red bell peppers, large chop
20 grape tomatoes
½ cup extra-virgin olive oil
2 tsp. tandoori masala seasoning blend
2 tsp. smoked paprika
2 tsp. dried oregano
grilled naan:
5 tandoori naan loaves
¼ cup extra-virgin olive oil
Instructions
for the skewers:
Place the yogurt, vinegar, shawarma seasoning, crushed garlic and parsley into a mixing bowl and whisk until everything is thoroughly combined. Set aside.
Rinse your chicken breasts and pat dry with paper towels. Cut the chicken into 2”x2” cubes and place into a gallon sized freezer bag. Using a rubber spatula, pour and scrape the entirety of the marinade into the freezer bag with the chicken. Seal the bag and massage the marinade onto the chicken cubes making sure to completely coat the meat. Place in the refrigerator and marinade for at least 4 hours, up to 12 hours.
Cut your vegetables as instructed and place each into its own separate bowl. Strain the chicken well in the sink. Set up your skewering area to minimize messes. If using wooden skewers, soak them in hot water for 45 minutes – 1 hour to keep them from burning over the grill flames. Begin threading your skewers thusly: grape tomato + 4 cubes chicken + 1 zucchini half-moon + 4 pieces onion + 1/2 mushroom, repeat twice.
Lightly oil your grill grates. Preheat the grill. Place the skewers on the hot grill, making sure to put the skewer handles as close to the edge as possible to avoid burning them. Grill, flipping halfway through, until chicken is done and vegetables are tender, about 8 minutes. There should be some charred grill marks on the chicken and vegetables.
Remove from heat and place on a serving platter. Garnish with minced fresh parsley. Serve immediately with the tandoori masala vegetables, minted raita and grilled naan loves.
for the grilled tandoori vegetables:
Place the vegetables into a large bowl. Pour in the olive oil and toss lightly. Add the masala seasoning blend, smoked paprika and oregano. Toss gently to coat all the vegetables. Place into a kebob grill basket. Place onto the preheated grill and cook over a medium flame, flipping a couple of times during cooking to baste the vegetables in their own seasoned juices. Grill for about 10 minutes. Remove from heat, then from the grill basket and onto a serving platter. Vegetables should be crisp-tender with light char marks. These char marks impart wonderful flavor, but be careful not to burn the veggies!
for the grilled naan loaves:
Brush both sides of each naan loaf lightly with the olive oil. Place on hot grill and grill for 2 minutes. Flip and cook for two minutes more. Stack onto a serving plate and serve immediately.
Notes
pairings:
beer: A smooth American-style brown ale, like Duke’s Cold-Nose Brown Ale is beyond reproach with this char-grilled goodness! Brown ales offer roasty, toasty malt flavors which make them a superb match for these savory skewers, and can offer a bit of nuttiness that fits in nicely with the complex flavors of this dish.
musical: Lebanese Blonde – Thievery Corporation
brujo notes:
- Chicken thighs would work well with this recipe, too. The marinade featured here also works wonders for chicken wings.
- Tandoori Masala is a seasoning blend is an extremely aromatic and flavorful combination of coriander, ground chiles, cumin, cinnamon and cardamom, among other spices. Imparting an irresistibly pungent earthiness to dishes, it is available at most well-stocked Indian and Asian markets, and is available online. I use this spice blend in many different dishes and it always brings a unique complexity that leaves people begging for more. We’ll explore this exotic and magical spice further in future posts.
- Prep Time: 12 hours
- Cook Time: 8 minutes
- Category: main dish magic, sandwich sortilege
- Cuisine: Indian
Keywords: grilled chicken, shawarma skewers, tandoori vegetables, minted yogurt raita sauce
