How often I hear, “Karyn, your pictures look so good. You’re making me hungry!” Thank you, friends! My early pictures weren’t so good. I am glad to know I’m improving. BUT, have I inspired you to cook? That is my intent and I would love to know what you’ve been doing in the kitchen.
Yesterday I was asked about making kabobs. Immediately I shouted, “shawarma spices!” The question was really about cooking them, however. Simply put, I prefer to have meat and vegetables on separate skewers because they may need different cooking times, especially if you’re doing chicken kabobs. The exception is onion. I always enjoy onion alternating with chicken on a skewer…which leads me to the purpose of this post. Chicken and onion and shawarma spices with yogurt!
I’m salivating at the idea now. Do ideas about food ever keep you up at night? Recently I tried a recipe for a roasted chicken from Bon Appetit magazine. A recipe??? Yes, once in a while I do follow one…sort of. If something sounds particularly appealing, I will experiment with the general idea. Just don’t expect me to go line by line exactly.
So, you know I love a roasted chicken. It’s just about the easiest thing ever. According to this recipe, you marinate it in yogurt and shawarma spices. Cook it with onions, garlic and lemon slices. We enjoyed it, but now that I’m thinking about chicken kabobs, this could be the bomb! They say the yogurt is good for tenderizing and it was good for a little char. Mix it with shawarma spices and you have a winning combination.
With a couple tablespoons or so of shawarma spices, whisk in 4 cloves of crushed garlic, 1/4 cup of yogurt, and 2 Tablespoons of oil. Coat chicken in this mixture and season with salt. Let sit for 30 minutes before cooking or chill for up to 12 hours. Let chicken come to room temperature before cooking.
Ready to fire up the grill? What will you serve with your kabobs? Rice? Parsley salad? Hummus and flatbread? Yes, please! But honestly, this chicken and veggies are a meal on their own!