Summertime brings summery treats! We were hankering for some chicken last night and I put together my favorite paleo chicken shawarma recipe. I didn’t really modify it too much, but my loving husband took pictures this time! Takes a little bit of prep work, but making kabobs with this stuff really is worth it. I’m also adding Raising Cane’s “secret sauce” for dipping your chicken if you’re not following Paleo. I used guacamole to make a salad and it worked just fine for me. 🙂
Please note that I made this recipe with kabobs on the mind. If you’re using wooden skewers, make sure you soak them for about 10 minutes before use.
Ingredients (makes 10-15 kabobs):
- 2 lbs. boneless, skinless chicken breasts (thighs are too thin for me), chopped into 1-inch pieces
- 1/4 c. EVOO
- 2 tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1/4 tsp dried thyme
- 2 tsp paprika (I used chili powder because–oops–I ran out of paprika!)
- 2 tsp cumin
- 1 tsp tumeric
- 1/2 tsp allspice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cinnamon
- 1/8 tsp cayenne pepper
- 1/4 c. lemon juice
- salt and pepper to taste
- 2-3 yellow squash, 1/2 inch thick slices
- 2-3 zucchini, 1/2 inch thick slices
- 1 small yellow onion, cut into quarters
- 2 bell peppers of your choice color (red, green, yellow), cut into thick slices (can also use a bag of sweet peppers)
- Prepare chicken and place in a large resealable plastic bag.
- Combine the remaining ingredients in a small mixing bowl and stir to combine. Pour the marinade over the chicken and toss to thoroughly coat. It smells interesting and I promise it tastes so good. Place the plastic bag in the fridge and allow to marinate for at least 2 hours (or however long–the longer the marinate time, the more flavorful it’ll be).
- While the chicken is marinating, prepare your veggies. Slice the yellow squash and zucchini and place in a large resealable bag. Add lemon juice and salt and pepper to taste and toss until evenly coated. Set aside.
- Cut onion and bell peppers and place in another large resealable bag. You’ll want to have them separate so that you can create all sorts of patterns for your kabobs.
- When the chicken is ready, take out and have all your ingredients spread out. Start filling up your skewers! (Maybe use this time also to heat your grill.)
- When you’ve used up all your skewers, go ahead and put them on the grill, checking every 10 or so minutes until they look like they need to be turned over. 10 minutes is safe, but it also depends if you like them charred a little (like me).
- Remove from grill and enjoy–use the Raising Cane’s Sauce below for a little zesty, creamy (non-Paleo) kick or some guacamole seasoned with lemon juice, cilantro, salt, and tomatoes.
Eat by itself, as a salad, or making “tacos” out of lettuce leaves! I put the guac on the bottom for these because it’d get too messy otherwise. 🙂
Raising Cane’s “Secret Sauce” (original recipe here)
- 1/2 c. mayonnaise
- 1/4 c. ketchup
- 1/2 tbsp garlic powder
- 1/2 tbsp Worcestershire sauce
- Generous amounts of black pepper
Blend all ingredients together. Cover the surface with a thin layer of black pepper. Stir until black pepper seems to dissipate into the sauce. Repeat until the entire sauce is speckled with pepper.