re: Anyone know the recipe for Albasha's shawarma chicken marinade?

It's all about marinating them.

Blend a cup of Lebanese mint, 1 bottle Worchestershire sauce, 1/3rd bottle of crushed red pepper, 2 heads of garlic, 2 cups of Olive oil, 1 cup lemon juice, then pour over the cubed meat in a Ziploc bag or Rubbermaid, let marinate for a day to day & a half. Can also add a 1/2 to full bottle of Coke to mix if want. About one hour before cooking, you can now add your onions and bell pepper to the marinade if choose to.

Shish Kebob..however many lbs you want..as long as fully submerged in marinade.

Beef for Lamb, cut in 2 inch cubes
White Onions quartered
Red and Green Bell Peppers quartered

----------------------------------------------------

For chicken shish kebob, use boneless chicken cut into 1 to 2 inch cubes, same white onions and mixed bell peppers(I prefer yellow & red instead of green with the chicken), 2 cups OO or Canola, fresh garlic thru a press, 1 cup lemon juice, 3 to 4 oz Cavenders Greek or Bokharat(Arabic 7 Spice seasoning), then Ziploc the meat in marinade for day and half. Salt & pepper right after skewering up before grilling.

Skewer em up alternating meat and veg, then quick 10 minute-esque grill.