Skewers, Salads, Sides & Sundaes

This Mediterranean-inspired menu is everything you didn't know you wanted in a summer cookout.

- JENNA HELWIG

Shawarma Skewers with Herby Yogurt Sauce

ACTIVE TIME 40 MINUTES TOTAL TIME 40 MINUTES SERVES 8

Give your guests options with spiced-just-right chicken and shrimp skewers.

For a vegetarian pick, swap one of them out for cubed tofu or feta.

Give your guests options with spiced-just-right chicken and shrimp skewers. For a vegetarian pick, swap one of them out for cubed tofu or feta.

Sauce

½ cup plain whole-milk strained (Greek-style) yogurt

½ cup mayonnaise

¼ cup chopped fresh flat-leaf parsley

¼ cup chopped fresh mint

1 Tbsp. fresh lemon juice (from 1 lemon)

1 clove garlic, grated (about ½ tsp.)

¾ tsp. kosher salt

¼ tsp. freshly ground black pepper

Skewers

1 bell pepper (any color), cut into 1-in. chunks (about 1⅔ cups)

1 small red onion, cut into large chunks (about 1 cup)

4 Tbsp. olive oil, divided, plus more for grill

2½ tsp. kosher salt, divided

1 lb. boneless, skinless chicken breasts, patted dry and cut into 1½-in. chunks

1 lb. peeled, deveined extra-large raw shrimp, tails on

4 tsp. shawarma spice blend, divided

Finely chopped fresh dill and/or flat-leaf parsley, for garnish

Grilled pita (see below) and lemon wedges, for serving

MAKE THE SAUCE: Stir together yogurt, mayonnaise, parsley, mint, lemon juice, 1 tablespoon water, garlic, salt, and pepper in a small bowl until combined. Cover and refrigerate until ready to serve. (If refrigerating for longer than 1 hour, you may need to add more water to get sauce back to a drizzling consistency.)

MAKE THE SKEWERS: Place bell pepper and onion in a medium bowl. Drizzle with 2 tablespoons oil and sprinkle with ½ teaspoon salt; toss to coat.