Such a delicious summer meal, with something for everyone! There's homemade chicken shawarma (in the easiest marinade!), veggie skewers, grilled na'an, and a creamy garlic sauce that you will not want to stop eating! Best of all, you can do all the prep work ahead and then have a relaxing summer evening while it all cooks on the grill!
My favorite meal of the summer! I love this style meal where everything can be prepped ahead and cooked on the grill because it means a summer night for the non-griller that's RELAXING.
Plus, serve it all on a single platter for minimal dishes and a fun family-style meal where people to grab whatever combination they like!
Hitting some really delicious and flavorful categories of grilled chicken and veggies and na'an, plus a delicious garlic sauce that you will not want to stop eating!
This chicken shawarma is so easy to make! The marinade is so easy and packed full of flavor, and it is PERFECTION on the grill.
I use boneless, skinless chicken breasts, but thighs would work just as well.
You can have the marinade ready in 5 minutes, then add chicken and pop it all in the fridge for 1-8 hours.
I like to pull the chicken out of the fridge while the grill is preheating. I find not starting with really cold meat to be key to preventing it drying out, and you'll get a better char this way. Just 10 minutes will do the trick!
The Veggie Skewers
Okay, skewering your veggies is totally optional, but I find it so fun!
Plus, I have a working theory that kids will eat anything served to them on a skewer.
The recipe calls for bell peppers and red onion, but use whatever veggies you like to grill!
I color code mine for absolutely no reason at all other than it seemed fun the first time and I haven't been able to stop.
Grill for a quick 3-4 minutes per side, until they're nicely charred and done to your liking.
I find adding oil to be an unnecessary step when grilling veggies, especially when you're using high heat. Just chop, skewer, and grill!
Na'an on the grill is so good! This is by far the easiest part of the meal because you can just take them out of the packaging and grill 'em up.
Na'an usually comes in packs of 2. I use 4 pieces total for this meal, but you can adjust up or down depending on your crowd's love of na'an!
Oh, and if your love for garlic is through the roof, feel free to get wild with garlic na'an. (We tried this once and even I as a self-proclaimed garlic lover found it to be overwhelming with the garlic sauce.)
The Garlic Sauce
Okay, probably the highlight of the meal. It's thick and creamy and so delightfully garlicky with just a hint of lemon. You'll want to drizzle it on everything (you should!) and probably will try everything in your fridge dipped into it (also a good idea!).
This recipe makes a lot because it just is so delicious on leftovers (or sandwiches or salads or whatever!) that I couldn't in good conscience have you make it without making a big batch.
I highly recommend you make the garlic sauce at the same time you make your marinade! It will thicken and the garlic flavor will intensify as it sits in the fridge.
This meal feels like a fun feast that is so easy to throw together, and there's something that everyone likes! If you want even more versatility or to stretch it out further, you can make rice or a simple green salad to go with it!
Grilled Chicken Shawarma Platter
For the Chicken
- 1/4 cup olive oil
- Juice of 1 lemon
- 6 garlic cloves, crushed (no need to peel skins off)
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons paprika
- 2 teaspoons turmeric
- 1/2 teaspoon cayenne pepper
- 4-5 pounds boneless, skinless chicken breasts, butterflied if thick
For the Veggie Skewers + Bread
- 6 bell peppers, cut into 1-inch pieces
- 2 large red onions, cut into 1-inch wedges
- 2 packs na'an (they usually come in a pack of 2. I find 4 pieces to be plenty, but feel free to adjust!)
For the Garlic Sauce
- 1 tablespoon lemon juice
- 2 garlic cloves, roughly chopped
- 1/4 teaspoon kosher salt
- 1/2 cup plain whole milk greek yogurt
- 1/2 cup mayonnaise
- Combine all marinade ingredients in a Ziploc bag. Add the chicken and toss to coat. Marinade for at least 1 hour, up to 8 hours.Skewer the bell pepper and onion. I like to do one veggie per skewer, but feel free to combine them if you want! You can do this step up to 12 hours ahead, just cover and refrigerate until ready to cook.To make the garlic sauce, add the lemon juice, garlic, and salt to the bowl of a food processor fitted with the blade attachment. Pulse until the garlic is in small pieces. Add the yogurt and mayonnaise and process until smooth, scraping down the sides of the bowl as needed. Adjust seasoning to taste. Transfer to an airtight container and refrigerate for at least an hour before using. It will thicken up as it cools and the garlic will get more intense! You can even do this step a few days in advance - garlic sauce lasts up to a week in the fridge.Preheat a grill to medium-high. Take the chicken out of the fridge while the grill heats up so it has a bit of time to warm up (this will give it a better sear and help it cook more evenly). Cook the chicken 7-8 minutes per side, until a meat thermometer inserted into the thickest part reads 165 degrees. Remove to a plate and tent with foil.Place the prepared veggie skewers on the grill and cook for 3-4 minutes per side, until charred to your liking and slightly softened. Remove to a plate. Add the na'an to the grill and cook 2-3 minutes per side, until heated through. Remove to a plate and tent with foil. Slice the chicken and arrange on a large platter along with the veggie skewers and grilled na'an. Serve immediately with garlic sauce.