Grilled Chicken Shawarma
A classic dish that marries flavorful grilled chicken with aromatic spices, served with fresh vegetables, sauces, and a variety of toppings for a customizable and delicious meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Middle Eastern
- Diet: Gluten-free, Low-Fat, Low-Sodium
Ingredients
1 (1-pound) boneless, skinless chicken breast
2 tablespoons olive oil
1 large onion, thinly sliced
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 zucchini, diced
1 yellow squash, diced
1 red onion, thinly sliced
1 (14-ounce) can coconut water
1/4 cup lemon juice
1 tablespoon lemon zest
1 tablespoon honey
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Salt and pepper, to taste
1 (12-ounce) bag pre-cooked quinoa, rinsed
Fresh parsley, chopped (for garnish)
Instructions
Preheat grill to medium-high heat.
In a large bowl, mix coconut water, lemon juice, lemon zest, honey, cumin, coriander, cinnamon, cloves, salt, and pepper. Add chicken to the bowl, turning to coat evenly with the marinade.
Let the chicken marinate for at least 30 minutes, or up to 2 hours. Meanwhile, prepare the vegetables by slicing onions, peppers, and zucchini.
Once the grill is hot, grill chicken for 6-7 minutes per side, or until cooked through. Let it rest for 5 minutes.
Meanwhile, in a large pan, heat olive oil over medium heat. Add onions and garlic, sauté until translucent, about 5 minutes. Add bell peppers and zucchini, sauté for another 5 minutes.
Assemble the shawarma by layering the cooked chicken, vegetables, and quinoa on a serving platter. Garnish with fresh parsley.
Serve hot and enjoy your delicious Grilled Chicken Shawarma.
Nutrition
- Calories: 500
- Sugar: 10
- Sodium: 85mg
- Fat: 18
- Carbohydrates: 45
- Fiber: 4
- Protein: 30