📖 Instructions

1. Let's start with the shawarma: In a large bowl, whisk together the olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, cardamom, cayenne pepper, salt, and black pepper. Don’t be shy with the spices; they’re what give shawarma its signature flavor.
2. Add the thinly sliced chicken or lamb to the marinade. Make sure every piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful it will be. I have done this, even for 24 hours.
3. While the meat is marinating, prepare the rainbow veggie skewers: Wash and chop your veggies into bite-sized pieces. I like to use a mix of red bell peppers, yellow bell peppers, orange bell peppers, cherry tomatoes, red onions, zucchini, and even some purple eggplant for extra color. Variety is the spice of life, right?
4. Thread the chopped veggies onto skewers, alternating colors for a vibrant rainbow effect. Lightly brush the skewers with olive oil and season with salt and pepper.
5. When you’re ready to cook, preheat your grill or grill pan to medium-high heat. If you don't have a grill, a regular pan is okay too.
6. Grill the veggie skewers for about 8-10 minutes, turning occasionally, until the veggies are tender and slightly charred. Watch them closely to prevent burning.
7. Remove the marinated meat from the refrigerator and thread it onto skewers as well. If you're using an oven, preheat it to 375°F (190°C). Spread the marinated meat on a baking sheet.
8. Grill the meat skewers for about 10-15 minutes, turning occasionally, until the meat is cooked through and slightly browned. If using an oven, bake for 20-25 minutes, or until the meat reaches an internal temperature of 165°F (74°C).
9. Warm the pita bread in a dry skillet or microwave. You want them to be soft and pliable.
10. To assemble the shawarma, spread a spoonful of hummus or tahini sauce on each pita bread. Add a generous portion of the grilled shawarma meat, followed by some of the rainbow veggie skewers.
11. Drizzle with your favorite shawarma sauce (I love a garlic yogurt sauce or a spicy tahini sauce) and sprinkle with fresh parsley or cilantro.
12. Fold or roll the pita bread to create a shawarma wrap. Serve immediately and enjoy! I like to add a little squeeze of lemon juice just before serving for a burst of freshness.