Grilled Shawarma Mezze Bowls

1. 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.
2. 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.
3. 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.
4. 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.

Recipe courtesy of SUNSET Produce