Chicken Shawarma with Grilled Vegetables

Spring is officially here and that means its barbecue season! At least in my book. If I can cook it on the barbecue I'm probably going to. Because things just taste better on a grill don't they? I'm also so excited for everything I have coming this spring and summer. Last week my mom, dad and grandma all came over to help work in my yard. It needed a lot of work and every time I went out there I was so overwhelmed. In one day we did what would have taken me weeks. It was fun and the sun was out and now my yard looks great. That's the day we also got our new barbecue which is going to get a lot of use this summer! My dad has been helping me build a raised bed for my first garden. I have a lot planned for it! The dirt is in but I need to get a fence around it before I can plant anything. Unfortunately my dogs love veggies just as much as I do and they'd be gone before I turned my back. 

I did plant some herbs already though so of course I had to add some to this salad. Mint and parsley go great with this! I planted my herb garden in a wheelbarrow which I thought would keep them safe from my dogs. However I was mistaken. In about 10 minutes half of my parsley was gone. Luckily it's transportable so now my wheelbarrow sits outside our fence for safety reasons. Here are a few photos of my soon to be garden and my herbbarrow.

Okay back to the recipe. Sorry I'm just so excited about spring and my garden. But I'm also so excited about this recipe. I freaking love chicken shawarma. I could eat it every single day. Actually, when I lived in Pleasanton, CA, there was a place called Sultan's Kebabs (it's still there if you're in the area) that serves the best chicken shawarma! We used to order it all the time. It came with salad just like this, rice and grilled veggies. Now that I live so far I have to make it on my own. But it still hits the spot every time. Enjoy!

Chicken Shawarma with Grilled Vegetables
Prep 15 min + marinating time (from 2 hours to overnight)
Cooking 15 min
Serves 4


For the chicken:

  • 1 lb boneless, skinless chicken breasts, cubed
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp turmeric
  • 1/4 tsp cinnamon
  • Pinch of cayenne pepper

For the grilled vegetables:

  • 2 zucchini, sliced lengthwise 1/2" thick
  • 2 yellow squash, sliced lengthwise 1/2" thick
  • 1 red onion, sliced into 1/2" thick rings
  • Olive oil
  • Salt and pepper

For serving:

  • Rice or cauliflower rice
  • Salad: lettuce, tomatoes, cucumbers, avocado, lemon wedges, mint, parsley, olive oil and vinegar


For the chicken:

  1. Soak the wooden skewers in water while you prepare the chicken to prevent them from burning on the grill
  2. In a large bowl whisk together the olive oil, lemon juice, garlic, cumin, paprika, pepper, salt, turmeric, cinnamon and cayenne.
  3. Add the chicken to the bowl of marinade and toss to combine
  4. Cover and refrigerate for at least a couple hours, or overnight
  5. Turn your grill to medium high heat
  6. Skewer the chicken
  7. Cook for about 15 minutes, turning every 5 minutes, until the chicken is cooked through and slightly charred on the outside

For the grilled vegetables:

  1. Brush the vegetables lightly with olive oil and season with salt and pepper
  2. Lay the vegetables on the grill (you can cook them with the chicken) and grill for about 8-10 minutes, until tender and slightly charred
  3. Serve with rice or cauliflower rice and salad