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!
Course: Dinner, Main Course
Author: Mandy Jackson
For the Chicken
Juice of 1 lemon
6garlic cloves,crushed (no need to peel skins off)
4-5 poundsboneless, skinless chicken breasts,butterflied if thick
For the Veggie Skewers + Bread
6bell peppers,cut into 1-inch pieces
2large red onions,cut into 1-inch wedges
2packsna'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
2garlic cloves,roughly chopped
1/2cupplain whole milk greek yogurt
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.