Jim's Chicken Shawarma and Kabob Marinade

[TripleB]

Looks delicious Jim. Thank you for the write up and pics.

[Panhead John]

What a great job on the cook and the recipe write up! That marinade sounds delicious and the finished product looks amazing.

[Troutman]

Solid offering my brother !! I like the skewer shawarma idea most of all, I'm going to be doing my al Pastor that way from now on.

[jfmorris]

I've made several batches recently of chicken shawarma and veggie kabobs, using a marinade my wife always loved, that is in her cookbook on a little card that says "Carla's BBQ Marinade". Carla is her sister, and she probably got this card from her 20+ years ago. I felt it was lacking in areas, so have tweaked it with my own additions of ginger and toasted sesame oil, and its got a great flavor with those additions. May try a little garlic, but for now, thought I would share.

First, the results:





Jim’s Shawarma & Kabob Marinade

INGREDIENTS
1/2 Cup Soy Sauce
1/3 Cup vegetable oil (I usually use olive oil)
1/4 cup honey
1/4 cup vinegar
1 teaspoon curry powder
1 teaspoon freshly grated or minced ginger
1 teaspoon toasted sesame oil
1/4 teaspoon ground black pepper

DESCRIPTION
Marinade for chicken or veggie kabobs

DIRECTIONS
Mix ingredients, preferably emulsifying in a blender. Marinate chicken for 4 hours or overnight, discarding marinade that chicken was in. Grill chicken shawarma style or on skewers. Brush reserved marinade on vegetable skewers before and during grilling. Also works well as a dipping sauce.

NOTES
This recipe as written makes enough to marinate about 2.5 pounds of boneless skinless chicken thighs. I quadrupled the recipe in order to grill 5 pounds of boneless skinless chicken - marinated overnight in half - and the number of veggie skewers shown above, reserving some that was not used on the skewers as a dipping sauce.