• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mandy Jackson logo

  • Recipes
  • Our Home
  • Kitchen Favorites
  • About
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Our Home
  • Kitchen Favorites
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Grilled Chicken Shawarma Platter

    Sep 2, 2022 · Leave a Comment

    Jump to Recipe

    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!

    big platter of grilled chicken, veggie skewers, na'an, and garlic sauce

    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!

    The Chicken

    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.

    grilled homemade chicken shawarma

    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!

    charred veggie skewers (color coded, thank you very much)

    The Na'an

    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.

    garlic sauce in the middle of the platter because it's the star of the show!

    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!

    platter of grilled chicken shawarma, veggie skewers, na'an, and garlic sauce
    Print Recipe Pin Recipe
    5 from 1 vote

    Grilled Chicken Shawarma Platter

    Such a delicious summer meal, with something for everyone! There's homemade chicken shawarma (in the easiest marinade!), veggie skewers, grilled na'an, and garlic sauce that you will not want to stop eating! Best of all, you can prep it all ahead and then have a relaxing summer evening!
    Prep Time30 mins
    Cook Time30 mins
    Marinate Time1 hr
    Total Time2 hrs
    Course: Dinner, Main Course
    Cuisine: Mediterranean
    Author: Mandy Jackson

    Ingredients

    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

    Directions

    • 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.

    You Might Also Like

    « Jerk Chicken Burgers with Grilled Pineapple Rings
    Dark Green Walls for The Nursery »

    let's stay in touch!

    sign up to get fresh posts delivered straight to your inbox + an ebook of our all time favorite 7 cookie recipes!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Mandy Jackson

    hi, i'm mandy.

    A regular Midwest homebody. Here, I share recipes we love, and how we're thoughtfully renovating our 100-year-old American foursquare.

    Learn more about me.

    Top Posts

    • Sharing a Room with Baby
    • Secret Ingredient Chocolate Chip Cookies
    • French Apple Tart
    • Creamy Mexican Corn Dip
    • Sheet Pan Quesadillas

    Eat the Seasons

    bowl of chili topped with sour cream and green onion

    A Not-Soupy Beef Chili (AKA, My Favorite Chili!)

    Bowl of soup topped with bacon and served with rolls.

    Broccoli Bacon Cheddar Soup

    baking dish of bubble up chicken pot pie

    Bubble Up Chicken Pot Pie

    hot chocolate in a mug with whipped cream

    Bulk Homemade Hot Chocolate Mix

    Winter

    let's stay in touch!

    sign up to get fresh posts delivered straight to your inbox + an ebook of our all time favorite 7 cookie recipes!

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    let's stay in touch!

    • Facebook
    • Instagram
    • Pinterest
    • Privacy Policy
    • About
    • Contact

    Copyright © 2023 Mandy Jackson on the Seasoned Pro Theme