We try to keep our recipes on the easy side at Venice Olive Oil but every once in a while we come across something too amazing to not share!
Shawarma is an Arabic translation of
"çevirme"
the Turkish word for turning. This sizzling, world-wide favorite will be a delicious addition to your backyard repertoire. See below for step by step pictures and instructions along with recipes for homemade tzatziki- cucumber/yogurt dip and hummus!
Chicken Shawarma with Mushroom and
Sweet Pepper Kebabs
1 cup
Tuscan Herb Olive Oil
1/2 cup fresh lemon juice
6 garlic cloves, minced
1 1/2 tbsp cumin
1 tbsp Venice Olive Oil Sriracha Sea Salt
2 lbs chicken thighs, boneless, skinless
1 lb cremini mushrooms
3 red bell peppers, cut in large chunks
2 lemons, cut in small wedges
2 bunches green onions
cucumber slices
Whisk the olive oil, lemon juice, garlic, cumin and sea salt together in a medium bowl until well blended.
Set 1/4 cup of marinade aside for grilling later.
Place a chicken thigh between 2 pieces of plastic wrap. Using a meat mallet or rolling pin, pound out to 1/8" thickness.
Layer the chicken in a glass dish, pouring over the marinade as you go.
Refrigerate and marinate for one to twelve hours.
Prepare your grill to medium-high heat.
Thread the mushrooms, peppers and lemons onto skewers.
Remove the chicken from the marinade and discard the marinade.
Stack the chicken evenly on a cutting board then cut the stack evenly in thirds.
Insert skewers into the chicken an inch apart forming a triangle. Use your fingers to slide the chicken up the skewers, tucking loose ends into the center as you go.
Sear the shawarma over direct heat, rolling the roast frequently until sizzling and charred evenly.
Move the shawarma to indirect heat to finish cooking while grilling the vegetables.
While grilling, brush the vegetables generously with the reserved marinade.
When the chicken reaches 155 degrees, remove from the grill and tent loosely with foil and let rest for 10 minutes. *The temperature will continue to rise to 165 degrees while the chicken rests.
To carve, hold the chicken upright on a cutting board and slice downward from the top, rotating as you go.
Serve the sliced chicken with grilled vegetables, pita bread, sliced cucumbers, tzatziki and hummus!
