Sheet Pan Shawarma on the Grill
Not only does this take just five minutes in the morning to prep, I also cook the whole thing on my grill and have an awesome dinner in 15 minutes time.
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Cooking tools:
- Grill
- Metal baking tray
- Whisk
- Mixing bowl
- Aluminum foil
- Tongs
- Measuring spoon
- Cutting board
- Chef's knife
- Lemon juicer
- Oven
Ingredients
- 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
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