Grilled Shawarma Mezze Bowls

Savor the flavors of the Mediterranean with this grilled chicken skewer and couscous bowl. Tender chicken marinated in a fragrant spice blend is paired with a refreshing salad of couscous, tomatoes, olives, and feta for a satisfying and flavorful meal.

Ingredients

For the skewers:

3 cloves of garlic, finely chopped
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground ginger
½ tsp dried oregano
¼ tsp ground cinnamon
Pinch of red pepper flakes
1 ½ tsp Kosher salt
1 tsp freshly ground black pepper
1 lemon, juiced
¼ cup extra-virgin olive oil
1 ½ lb skinless, boneless chicken thighs, cut into 1 ½” pieces
2 GREENHOUSE bell peppers, cut into 1 ½” pieces

For the couscous mezze bowls:

Hummus, for serving
2 cups couscous, cooked according to package instructions
GREENHOUSE cherry tomatoes, halved
Kalamata olives, pitted and halved
Feta cheese
Fresh dill

For serving:

1 lemon, cut into wedges

DIRECTIONS

In a large bowl, add the garlic, ground cumin, smoked paprika, ground ginger, dried oregano, cinnamon, red pepper flakes, Kosher salt, black pepper, and lemon juice and mix well to combine. Slowly pour in the olive oil and whisk until the mixture is fully incorporated. Add the chicken and cover with aluminum foil. Allow to marinate in the refrigerator overnight.
When ready to cook the skewers, preheat the grill to medium-high heat. Meanwhile, assemble the skewers by threading one piece pepper, followed by a piece of chicken. Repeat the process 3 more times per skewer.
Once the grill is to temperature, place the skewers on the grill and cook, flipping halfway through. Chicken should be cooked to an internal temperature of 165°F. Remove the skewers from the grill and transfer to a plate loosely covered with aluminum foil until ready to serve.
To assemble each bowl, add a scoop of hummus to one side and a spoonful of couscous to the other. Add two skewers to each bowl, then garnish with tomatoes, olives, feta, and dill. Serve with lemon wedges on the side.