Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Shawarma-inspired Veggie-Loaded Chicken Skewers – Serves 4-6
Serving Amount
Ingredients
1⁄4 cup olive oil
3 tbsp lemon juice
3 large garlic cloves, minced
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamom
2 tsp smoked paprika
2 tsp brown sugar
1⁄2 tsp ground cayenne pepper
Salt and pepper to taste
2 pounds chicken breast, cut into 1.5-inch cubes
12 ounce white mushrooms, trimmed, halved
1 red onion, cut into 1-inch squares
14 ounce canned artichoke, in water, quartered
Metal or wood skewers
Spray oil.
Toum, for serving
Lemon wedges, for serving
Chopped parsley, for serving
Instructions
Step 1
If using wood skewers, soak at least 30 minutes before skewering ingredients.
Step 2
In a bowl, prepare marinade. Add olive oil, lemon juice, spices, brown sugar and salt and pepper to taste, then whisk to combine.
Step 3
In a zippable bag, add marinade and chicken. Marinate chicken for 2 hours, then add vegetables and marinate for another 15 minutes.
Step 4
Skewer all ingredients. Heat grill and prepare grates with spray oil. Grill skewers until internal temperature of chicken has reached 165 degrees F, flipping occasionally to achieve grill marks on all sides.
Step 5
Serve grilled skewers with toum, lemon wedges and garnish with chopped parsley.
