Chicken Shawarma

Even though it’s been 15 years since I first shared this recipe, I still believe the marinade for this Chicken Shawarma is one of the best marinades I’ve ever made. EVER. It’s so good that I find myself using it on everything. This easy chicken shawarma is made with chicken marinated in yogurt, lemon, garlic, and warm spices, then grilled or cooked in a skillet until tender and juicy. Serve it as a wrap, pile it over rice, tuck it into pita, or turn it into a meal prep bowl with plenty of fresh vegetables and tangy yogurt sauce. It’s pure magic, super versatile, and much easier to make at home than you think.

“This recipe is in my regular rotation of BB recipes. I always chop up the chicken so it gets more marinade up the garlic in the sauce. This time I didn’t have cucumber so I subbed spinach for both that and the lettuce. So good!”

Kelsey

Easy Homemade Chicken Shawarma

Shawarma is a Middle Eastern dish traditionally made from marinated meat that’s slow-roasted on a rotating spit. Lamb is a popular choice, but for my recipe, I use chicken because it’s a more accessible and budget-friendly option. I don’t have a rotating spit at home (and I’m assuming you don’t either!), so my take on this traditional recipe involves marinating the chicken and then cooking it on a grill or in a hot skillet. So while my recipe isn’t technically authentic, it’s an easy option for home cooks to try!

I mix warming spices like cinnamon, nutmeg, and cloves with yogurt, lemon, and garlic, then let the chicken marinate for AT LEAST 4 hours so the flavor has time to really work its way in. That big flavor is what makes this chicken so good for meal prep because you can cook a batch once and use it all week to make sandwiches, rice bowls, salads, or whatever you like. I even use the marinade in my roasted potato wedges with shawarma sauce recipe. So good!

Recipe Success Tips

1. Chicken breasts and thighs both work. I used 2 large chicken breasts as that’s what I had to hand, but chicken thighs will also work (and are usually cheaper!). The fattiness of the thighs will make the chicken taste a little more like the traditional rotisserie version, too. The marinade will work for about 4-6 boneless, skinless chicken thighs.
2. Give the chicken time in the marinade. Four hours is the minimum I’d recommend here, but overnight is even better if you’re planning ahead. The yogurt, lemon, garlic, and spices need time to season the chicken all the way through, but I wouldn’t push it past 24 hours since the lemon can start making the texture of the chicken too soft.
3. Slice the chicken before marinating for extra flavor. You can marinate the chicken breasts whole, but slicing them into strips first gives the marinade more surface area to cover. It also helps the chicken cook faster and makes it easier to use in wraps, bowls, salads, and meal prep boxes after!
4. Get the grill or skillet nice and hot. Shawarma is traditionally cooked on a rotating spit, so a hot grill or skillet helps recreate some of those browned, lightly charred edges at home. Let the chicken cook long enough to get color before flipping! If you’re using a skillet, cook the chicken in batches if needed so the pieces have room to brown nicely.
5. Don’t skip the final rest. Let the chicken rest for a few minutes after cooking so the juices redistribute back into the meat. I also like to spoon any juices from the plate back over the sliced chicken because there’s so much flavor there!

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Chicken Shawarma Recipe

A magical blend of yogurt, lemon, garlic, and warm spices makes this homemade Chicken Shawarma tender, flavorful, and perfect for wraps, bowls, salads, or meal prep.

Course Lunch

Cuisine Middle-Eastern

Total Cost $10.05 recipe / $2.51 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Marinate Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 4

Calories 156kcal

Author Beth Moncel

Equipment

• Mixing Bowls
• Ziptop Bag
• Grill or Skillet

Ingredients

CHICKEN & MARINADE

• 2 large chicken breasts 1.25 lbs, $3.21*
• ½ cup plain Greek yogurt $0.52
• 1 Tbsp lemon juice $0.04
• 1 Tbsp garlic minced, (3 cloves) $0.18
• ½ tsp ground cinnamon $0.04
• ½ tsp dried oregano $0.07
• ½ tsp salt $0.01
• ¼ tsp ground nutmeg $0.03
• ¼ tsp ground cloves $0.03

YOGURT SAUCE (optional)

• ¾ cup plain Greek yogurt $0.78
• ¼ tsp garlic minced, (1 clove) $0.06
• ¼ tsp dried dill $0.03
• ¼ tsp salt $0.01

SANDWICH (optional)

• ½ head romaine lettuce washed, dried & chopped, $1.07
• ½ medium cucumber sliced, $0.38
• 2 medium Roma tomatoes sliced, $0.64
• ¼ red onion sliced, $0.31
• 4 naan or pita or flatbread, $2.64**

Instructions

• Gather all of your ingredients.
• In a small bowl, combine the ingredients for the marinade (½ cup plain Greek yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and ground cloves). Stir to combine.
• Slice chicken breasts into 1-inch-thick strips before marinating to maximize the flavor.
• Add chicken to a gallon ziptop bag or to a medium mixing bowl. Pour in the marinade and toss to cover the chicken. Make sure it’s coated well. Then, cover and refrigerate for 4-24 hours.
• If you're making the yogurt sauce (optional), you can prepare it while the chicken marinates. Combine the ¾ cup plain Greek yogurt with the garlic, dill, and salt. Cover and refrigerate until ready to use.
• Preheat your grill. After marinating the chicken, grill until cooked through (I use an indoor tabletop grill; the total amount of time it'll take to cook will vary from grill to grill). Flip after 7 minutes.***
• Check the internal temperature of the chicken before removing it from the grill; it must read at least 160℉. It'll reach a safe temperature of 165℉ after it’s removed from the grill and rested for a few minutes, covered with foil on a clean plate. Once rested, the chicken is ready to use!
• If you want to make a wrap sandwich (optional), spread the yogurt sauce on your flat bread, top with the chicken and vegetables. Roll the sandwich closed. You can also wrap the sandwich in foil or parchment paper to help it stay closed as you eat.

See how we calculate recipe costs here.

Video

Notes

*I got my chicken breasts for $2.57 per lb at my local Walmart. It was a bulk package of 8 breasts. If you can, buy in bulk, split up the breasts, and freeze it for future meal prep. You can also use 4-6 boneless, skinless chicken thighs.

**If I’m using this chicken to make a sandwich, I love serving it in a homemade naan. Homemade pita or flatbreads are also perfect. But you can, of course, use a store-bought option to save time! Our cottage cheese wraps will also work as a protein-packed alternative. 

***Don’t worry if you don’t have a grill; this chicken comes out just as delicious when cooked in a skillet. It won’t have the char marks, but it’ll still taste amazing. Cook the chicken until browned on both sides and cooked through!

Marinating Time: Marinate the chicken for at least 4 hours, or up to 24 hours for the best flavor. You can also freeze the chicken in the marinade for up to 3 months, then thaw overnight in the fridge (it’ll marinate as it thaws!) and cook as directed.

 

Nutrition information: The nutritional information below is for the marinated chicken only. Naan, pita, and flatbreads can all vary in shape, size, and nutritional value. This chicken is also delicious served in many ways, not just as a wrap!

Nutrition

Serving: 1serving (chicken only) | Calories: 156kcal | Carbohydrates: 2g | Protein: 28g | Fat: 3g | Sodium: 437mg | Fiber: 0.4g

How to Make Chicken Shawarma Step-by-Step Photos

Gather the chicken shawarma ingredients: You’ll need ½ cup plain Greek yogurt, 1 Tbsp lemon juice, 1 Tbsp minced garlic, ½ tsp cinnamon, ½ tsp dried oregano, ½ tsp salt, ¼ tsp ground nutmeg, ¼ tsp ground cloves, and 2 large chicken breasts (1.25 lbs).

Gather the wrap ingredients (optional): If you’re turning this chicken into a wrap, you’ll also need ½ head romaine lettuce, ½ medium cucumber, 2 medium roma tomatoes, ¼ red onion, and 4 naan (or pita or flatbread).

Gather the yogurt sauce ingredients (optional): The yogurt sauce I use in this recipe is for more than just wraps. It elevates this chicken shawarma however you choose to serve it! It’s optional, but if you want to make it, you’ll need ¾ cup plain Greek yogurt, ¼ tsp minced garlic, ¼ tsp dried dill, and ¼ tsp salt.

Make the marinade: Add ½ cup plain Greek yogurt, 1 Tbsp lemon juice, 1 Tbsp minced garlic, ½ tsp cinnamon, ½ tsp dried oregano, ½ tsp salt, ¼ tsp nutmeg, and ¼ tsp ground cloves to a small bowl. Mix until smooth and well combined.

Slice the chicken: I like to slice the chicken into 1-inch thick strips before marinating to allow more flavor to permeate the chicken. You can also leave the chicken whole if preferred and slice it after cooking, though it’ll take longer for the chicken to cook through if left whole.

Marinate the chicken: Place the sliced chicken in a gallon-sized ziptop bag or medium mixing bowl, and cover in the marinade. Make sure the chicken is coated well. Close the bag (or cover the bowl) and refrigerate for 4-24 hours.

Make the yogurt sauce (if using): While you wait for the chicken to marinate, you can make the herby yogurt sauce. Add ¾ cup plain Greek yogurt, ¼ tsp minced garlic, ¼ tsp dried dill, and ¼ tsp salt to a mixing bowl. Mix to combine and then store the sauce in the fridge until you’re ready to use it.

Cook the chicken: Once the chicken has marinated for at least 4 hours, grill until the chicken is cooked through. (I’m using the Ninja Sizzle Indoor Smokeless Grill. The total amount of time it’ll take to cook will vary from grill to grill). You can also cook it in a skillet on the stovetop.

Flip the chicken after 7 minutes, unless you’re using a grill with a lid that cooks it evenly from both sides, like a George Foreman grill. If using a skillet, let the chicken cook long enough to get some nice browning before flipping.

Rest and slice the chicken: The chicken is done once it has noticeable grill marks or golden browning on the outside, the juices run clear, and it’s no longer pink on the inside. If you’ve got a meat thermometer handy, you’re aiming for 160°F right in the thickest part. After it’s cooked, cover with foil and let the chicken rest for a few minutes so the juices redistribute and the internal temperature can rise to 165°F. I like to spoon any juices from the plate back over the sliced chicken because there’s so much flavor there.

Now your homemade chicken shawarma is ready to use in wraps, sandwiches, salads, or meal-prep lunches for the week!

Make the wraps, optional: If you’re making the wrap sandwiches, spread the yogurt sauce on your chosen bread, such as naan, pita, or flatbread. Then top it with the chicken, lettuce, cucumber, tomato, and red onion. Roll the wrap closed.

You can also wrap it in foil or parchment paper to help it stay closed as you eat.

Serving Suggestions

I made this grilled chicken shawarma with the sole intention of making sandwich wraps, but then I started topping salads with it and eventually just snacked on the chicken plain. It’s just that good. I even divided the ingredient list in case you want to use the marinade for something else because even if you don’t want the wrap, you NEED to at least make the chicken.

Chicken Shawarma Wrap

If you want to make the classic wrap version, spread some of the yogurt sauce over 1 naan, pita, or flatbread, then top it with a few slices of chicken, chopped romaine, sliced cucumber, tomato, and a little red onion. Roll it up tightly and, if you want, wrap it in foil or parchment paper to help hold everything together while you eat. It’s fresh, filling, and probably the closest thing to takeout-style shawarma you can make at home for way less.

Other Ways to Serve Chicken Shawarma

• Chicken shawarma plate: Serve the sliced chicken on a plate with rice or flatbread, yogurt sauce, and a simple mix of cucumber, tomato, and red onion. Add a scoop of cauliflower tabbouleh, couscous, or a few grilled vegetables to make it feel like a full spread!
• Salad: Pile the chicken over chopped romaine with cucumber, tomato, and red onion, then drizzle with the yogurt sauce.
• Pita: Instead of rolling a full wrap, tuck the chicken into pita pockets with lettuce, cucumber, tomato, red onion, and sauce. It’s a little less fussy than wrapping everything up, and it makes an easy lunch or quick weeknight dinner.
• Bowl meal: Layer the chicken into a bowl with rice, couscous, or quinoa, plus fresh veggies and a spoonful of the yogurt sauce. I think this is one of the best ways to use it for meal prep because everything can be stored separately and assembled as needed.
• Takeout-style: If I’m leaning even more into the takeout vibe, I’ll serve the chicken in a wrap with air fryer French fries and a big side of yogurt sauce or tzatziki. It’s simple, fun, and very hard to complain about.

Homemade chicken shawarma shown here as a salad, wrap, platter, and an open-faced sandwich with the tangy yogurt sauce.

Meal Prep it!

This chicken shawarma keeps well for 3-4 days, making it perfect for easy meal-prep lunches. You can eat the chicken cold, especially in wraps and salads, or quickly reheat it in the microwave or in a skillet on the stovetop if you’re serving it with rice, pita, or veggies. As you can see in the photo below, the wraps can be fully assembled ahead of time, while salads, dips, and sides can be packed into separate compartments to keep everything fresh and easy to grab.

Here are some of my favorite meal prep options for this chicken:

• Meal prep box 1: Make a wrap with naan, pita, or flatbread, and pack it with a side of my creamy cucumber salad. Enjoy cold for an easy grab-and-go lunch over summer!
• Meal prep box 2: Chop the chicken and serve it over the same veggies used in the wrap variation above, including romaine, cucumber, tomato, and red onion. Pack pita wedges and white bean hummus in separate compartments for a filling lunch with lots of texture.
• Meal prep box 3: Keep the chopped chicken, salad, and hummus the same as the previous box, but swap the pita for cucumber sticks. This is my go-to when I want something lighter (it also happens to be gluten-free), and the whole box stays fresh and crunchy.
• Meal prep box 4: Pair an assembled wrap with our summer lentil salad for a hearty lunch with plenty of protein and fresh vegetables. The lentil salad is a GREAT make-ahead side because it holds up really well in the fridge.

Storage Instructions

Leftover cooked shawarma chicken can be stored in an airtight container in the refrigerator for 3-4 days. If you’ve made the yogurt sauce, keep it stored in the refrigerator for up to 4 days. For the freshest texture, keep the chicken, sauce, salad veggies, pita, naan, or flatbread separate when possible, then assemble when ready to eat.

Reheating

You can eat the chicken cold in wraps and salads, or reheat it quickly in the microwave, on the grill, or in a skillet on the stovetop until warmed through (165°F internally). If reheating in a skillet, add a tiny splash of water to keep it from drying out.

Freezer

You can freeze the cooked and cooled chicken in an airtight freezer-safe container for up to 3 months. Freeze the chicken on its own without the sauce, veggies, or bread. Thaw overnight in the refrigerator, then reheat in the microwave, on the grill, or on the stovetop until hot.

You can also freeze the uncooked chicken in the marinade for up to 3 months. Thaw overnight in the refrigerator and cook as directed.

Try These Other Middle-Eastern Inspired Recipes Next!

• This easy Homemade Falafel skips deep frying and uses a skillet instead, so you still get golden, crispy edges with less fuss!
• I love meal prepping these Beef Kofta Meatballs with Roasted Vegetables because the rice, veggies, and meatballs pack up so easily.
• My Quinoa Tabbouleh swaps bulgur for easy-to-find quinoa while keeping the fresh lemon, parsley, cucumber, and tomato flavor!

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Our Chicken Shawarma recipe was originally published 6/22/11. It was retested, reworked, and republished to be better than ever 6/24/26.

The post Chicken Shawarma appeared first on Budget Bytes.

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Throw Your 4th of July Cookout for Around $40

I know it’s rough out there right now; between grocery prices staying sky-high and gas eating up half our paychecks, just getting by feels like a sport. But there’s no way I’m letting a tight budget stop me from hosting my annual 4th of July cookout! Holiday celebrations are about connecting with the people we love, and honestly, we all need a little time to unwind over a good meal. So instead of giving up, Jennie, Melissa, and I went to my local Walmart with a strict game plan and challenged ourselves to feed 8 people for $40(ish). I was skeptical, but with a few store-brand shortcuts and reliable Budget Bytes recipes, we pulled it off, made it festive, and nobody is leaving hungry!

A Budget-Friendly 4th of July Cookout for 8

The 4th of July has been my absolute favorite holiday since I was a kid, mostly because it strips away the stressful commercialism. There’s zero pressure around gifts, which is a major win for our wallets halfway through the year. Let’s face it: times are tough right now, and it’s easy to feel worn down by how divided the country feels. But that’s exactly why this holiday matters so much. When we gather under a sky lit up by community fireworks (a tradition with a $0 price tag), it’s a powerful reminder of what connects us.

For me, Independence Day renews a deep sense of hope and a patriotic duty to participate in our democracy, look out for our neighbors, and take care of each other. Keeping our celebrations simple, delicious, and budget-friendly isn’t just practical; it leaves us with more energy to focus on the real work of building a stronger, more united community, no matter where you live in the USA!

Why Walmart?

We chose Walmart for this menu because the grocery giant captures roughly 21.2% of the entire U.S. grocery market share (by comparison, Kroger is second at 8.9%). Part of why so many Americans shop there is convenience: over 90% of the U.S. population lives within 10 miles of a Walmart store, so we didn’t want to ask you to drive all over town hunting for deals. The goal was a one-stop shop cookout plan you can actually pull off without stressing over your grocery bill or your gas tank. (More than usual, anyway).

Of course, prices vary all over the country. We did our best to choose products that are widely available, so they should be some of the lowest-priced options at your local Walmart, too. And no, we’re not sponsored by Walmart! (Although I’m pretty sure Walmart owes me money after this post and our Easter Dinner for $40 post earlier this year!) 😉

Grocery List

• 4-5lbs. boneless chicken breasts ($10.59)
• BBQ sauce ($1.72)
• 8 Burger buns ($1.48)
• Bread and butter pickle chips ($2.64)
• 15oz. Mayonnaise ($0.56)
• 16oz. bag of slaw mix (we used tri-color colelsaw) ($1.97)
• 3lbs. Yellow potatoes ($3.18)
• Cucumber ($0.76)
• 3 Roma tomatoes ($0.81 per lb., $1.03)
• Red onion ($1.00 per lb., 0.51lb. $0.34)
• 16oz. Great Value brand Traditional Italian Dressing ($2.32)
• Celery stalk ($0.50)
• Great Value brand Garden Rotini* ($0.98)
• Mini watermelon** ($3.88)
• 12 Mini cupcakes*** ($3.98)

If you’re trying to stay within budget (we aimed for UNDER $44 total while making this blog post), go for Great Value brand everything whenever possible.

1. *The Great Value tri-color “garden rotini” was one cent cheaper than the regular rotini, but get whichever you prefer!
2. **Mini watermelons were cheaper when we wrote this post, but full-size watermelons usually get cheaper as summer goes on. Grab the best deal you see! Mini melons are small but mighty; we got 27 slices out of ours, so everyone still gets a generous portion. Use any leftovers to make our refreshing watermelon gazpacho or watermelon and feta salad.
3. ***Walmart’s bakery section always has something pre-made, inexpensive, and festive. While we could have made cupcakes from scratch, we picked up some nicely decorated premade ones to save time. Cheap and cheerful!

Download our 4th of July Cookout for around $40 Grocery List PDF HERE!

Pantry Staples

• Kosher salt
• Granulated sugar
• Salt
• Black pepper
• Cayenne pepper
• Garlic powder
• Onion powder
• Brown sugar
• Olive oil
• Dijon mustard
• Red wine vinegar
• Cajun seasoning
• Yellow mustard

Budget-Friendly Shopping Tips

1. Shop at home first. We already had pantry staples like salt, sugar, spices, oil, vinegar, and mustard, so we used what was already in our kitchens before adding anything extra to the cart.
2. Choose store brand whenever possible. The Great Value brand products helped us keep this menu close to budget. For items like pasta, BBQ sauce, mayo, salad dressing, and cupcakes, the savings added up fast!
3. We’re all about smart ingredient multitasking. You can easily clear out that entire jar of mayonnaise by dividing it between the creamy coleslaw and our classic potato salad, which also gets a tangy upgrade from a generous scoop of diced pickles (that are leftover from the sandwiches). We also split one red onion between the potato salad and the refreshing pasta salad!
4. Don’t be shy about asking your friends and family to bring a side dish or contribute to the cooler of cold beverages! It’s a great way to keep your costs down and spirits high.

What’s in this 4th of July Cookout Spread for ~$40

This 4th of July cookout spread is all about budget shortcuts and ingredients that work hard. We stretched grilled BBQ chicken into sandwiches, used the mayo, pickles, and red onion in more than one place, and rounded things out with pasta salad, cupcakes, and cold watermelon slices for an easy summer meal that feeds 8!

BBQ Chicken Breast Sandwiches

Jess: I knew I had to include super juicy grilled chicken breasts on my 4th of July spread, but I knew I would blow our budget if I tried to serve one breast per person. Instead, I found a $10.59 value pack of 5 chicken breasts at Walmart and decided to slice the meat for sandwiches after I pulled it off the grill and let it rest. A drizzle of store-brand BBQ sauce, a mountain of crunchy slaw, and some pickles on top transformed the chicken into an absolute feast. We fed a crowd of 8 and had some leftovers for chicken salad with a BBQ twist the next day!

Prep it ahead: Don’t forget to brine your chicken breasts! You only need water, sugar, and salt to make the super simple brine from my recipe above. That can be done 30 minutes before it hits the grill or even 24 hours before. There’s a LOT of prep you can do for this celebration in advance, so you’re stress-free on the fourth!

Creamy Coleslaw

Easy Creamy Coleslaw

This classic sweet and tangy homemade Creamy Coleslaw Recipe is perfect for piling onto pulled pork sandwiches or serving as a side with dinner.

4.91 from 10 votes

$3.10 recipe / $0.39 serving Get the Recipe

Melissa: There’s nothing more classic than creamy coleslaw piled high on a BBQ sandwich! To make it even easier, I used bagged coleslaw mix, and I split the jar of mayo on our shopping list between the slaw and our potato salad for this budget-friendly 4th of July spread. If you already have cabbage and carrots on hand, you can skip the bagged mix and use about 3 cups finely shredded cabbage and 1 shredded medium carrot instead!

Prep it ahead: You can make the dressing a day ahead and store it in the fridge. I’d wait to toss it with the slaw mix until a few hours before serving so the cabbage stays nice and crunchy.

Potato Salad

Classic Southern Style Potato Salad

This classic Southern Style Potato Salad uses both mustard and mayonnaise for a super flavorful dressing that is rich, tangy, and creamy.

4.88 from 16 votes

$5.43 recipe / $0.68 serving Get the Recipe

Melissa: I’ve never met a potato I didn’t like, and this Southern style potato salad is no exception. The best part is customizing this recipe and utilizing ingredients you already have. I seasoned it with pantry staples and made some smart substitutions: I swapped the green onions I’d normally use for the red onion we were already using in the pasta salad. And instead of relish, I just chopped up some of the pickles that Jess used in her BBQ chicken sandwiches. This not only stretches the ingredient further but stretches your dollar, too! I also decided to leave out the eggs to keep costs down. If you’ve got an egg or two, though, add it in!

Prep it ahead: You can make the potato salad a day or two in advance if you’re pressed for time. Store it in the fridge until serving.

Pasta Salad

Pasta Salad

This easy Pasta Salad is full of fresh flavors and tossed in a zesty Italian dressing. It will be the star at your next BBQ or summer cookout!

4.70 from 10 votes

$13.44 recipe / $1.34 serving Get the Recipe

Jennie: It’s not a summer cookout without a pasta salad, in my opinion! There are so many variations, but you can’t go wrong with the classic. We took our beloved easy pasta salad recipe and made it even more budget-friendly for the 4th.

I swapped grape tomatoes for diced Roma tomatoes, then added cucumber, red onion (which we split with the potato salad!), a few pantry staples, rainbow rotini, and a zesty bottled Italian dressing. I went for tri-color garden rotini for extra color since we used fewer fresh veggies to save money, and it was actually a cent cheaper than regular rotini at my Walmart, which was interesting!

Prep it ahead: You can also prepare the pasta salad a day in advance. In fact, I think it’s better that way, as it gives the pasta time to soak up the juices from the vegetables and all of that dressing! Keep it in the fridge until serving.

Mini Cupcakes

Jess: I enjoy making desserts, but when I’m hosting a party at my place, sometimes I need to focus on the good vibes and keeping the tunes going, so I’ll grab a store-bought dessert instead. I’m more of a crisp, cold watermelon kinda gal on the 4th, but for the kiddos and adults with a sweet tooth, I grabbed a dozen mini cupcakes!

Walmart usually has fun holiday-themed desserts around the big day, so it’s easy to pick something up that feels festive and frees up a bunch of my time and energy so I can focus on other things. Plus, who wants to turn on the oven to make cupcakes in Tennessee when July hits? (Spoiler alert: no one!)

Watermelon Slices

Jess: I had to include watermelon because nothing tastes better next to BBQ and creamy cookout sides than those cold, juicy slices. Our mini watermelon yield was 25-30 slices (I couldn’t help eating some before I counted—my bad!), so even though they’re small, you can still slice them up into manageable pieces and feed a crowd.

Click the image above to download our free grocery list for this 4th of July Cookout for around $40!

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