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Not only does this take just five minutes in the morning to prep, I also cook the whole thing on my grill (literally take the pan from the fridge and place on the grill) and have an awesome dinner in 15 minutes’ time. I usually just serve with rice or pita and some hummus. The secret to just how delicious this dish is? The marinade. I just marinate the Pargiyot (dark chicken) and the sliced veggies (whatever’s in my fridge) in a delicious Zaatar dressing. Then stick the whole thing on a sheet pan and keep it in the fridge (covered) until it’s time to cook. Read more: Sheet Pan Shawarma on the Grill
4 to 5 pieces dark chicken cutlets
veggies of choice, thick sliced (I used zucchini, peppers, red onions, and button mushrooms)
2 tablespoons Pereg Za’atar
1/2 cup oil (I use Tonnelli Avocado)
1 tablespoon Pereg Sweet Paprika
1 lemon, juiced
3 tablespoons Gefen Maple Syrup
1 tablespoon dried parsley
2 teaspoons Gefen Minced Garlic
Prepare the marinade: whisk all the ingredients together. Set aside.
Throw the chicken and veggies on a metal baking tray, then pour the marinade over everything and mix until everything is coated. Cover with foil.
Preheat the grill to 500 degrees Fahrenheit.
Put the tray on the grill and close the grill for 10 minutes. After 10 minutes, open the grill, remove the foil and mix well with tongs. Close the grill again and then cook for another five minutes, or until the chicken is cooked through.
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