Grilled Shawarma Platter

  • 2 lemons, juiced
  • ½ cup olive oil
  • 6 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh black pepper
  • 2 teaspoons ground cumin
  • 4 teaspoons smoked paprika
  • 2 teaspoons onion powder
  • 1 teaspoon turmeric
  • ¼ teaspoon cinnamon
  • Pinch of red pepper flakes
  • 2 pounds boneless skinless chicken thighs
  • 1 head cauliflower, cut into rough flowerets
  • 1 large red pepper, seeded and cut into strips
  • 1 large sweet onion, peeled and cut into strips

In a large bowl, prepare the marinade by whisking together the juice from the lemons, olive oil, minced garlic, salt, pepper, cumin, paprika, onion powder, turmeric, cinnamon, and red pepper flakes. Pour half of the marinade into a container with the chicken and the other half into a container with the cauliflower, red pepper, and sweet onion. Marinate for at least one hour or up to twelve hours.

Prepare a grill for medium-high heat grilling (375-425°F). Grill the chicken and vegetables for 35 minutes or until the chicken is crisp at the edges and cooked through and the cauliflower is slightly softened and browned. The peppers and onions are likely to need removing from the grill prior to the chicken and cauliflower. Serve whole or sliced.

  • Yields: 4 servings
  • Preparation Time: 50 minutes plus marinating time
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