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.