Dateline: July 18, 2020 Chicken Shawarma to shake the blues away

I decided to make this on the grill instead of turning on the oven in this heat.  Oh man, oh man, oh man, this is a tasty, tasty meal.

The recipe is from the New York Times Cooking from Sam Sifton: Oven Roasted Chicken Shawarma

I urge you to try it whether indoors or out, it is the bomb!

I marinated the chicken in the prescribed marinade and added the onion cut into eighths just before putting it on the grill.  At the front of the grill where it was hottest, I put the chicken thighs and at the back, the onions.

The chicken remained moist and yet also crispy.  There was a nice piquant bite to it.  Instead of chili powder, I used my home smoked fresh ground chipotle peppers.  The other tweak I did was to add a big pinch of chicken adobe spice to the marinade.  The chicken was in said marinade for about 5 - 6 hours and then cooked up rather quickly on a hot grill.

We ate this with steamed green beans and we were both quite happy with the yasso yogurt snack buddy bar as dessert!

A definite keeper!