Grilled Chicken Shawarma
Grilled Chicken Shawarma with Garlic Yogurt – an easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit.
Overview
- Yield: 4 servings
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
Ingredients
Chicken:
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1 pound 2 boneless, skinless chicken breasts, cut in half lengthwise
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1 tablespoons extra virgin olive oil
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Juice from 1 medium lemon
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3 garlic cloves, minced
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1 teaspoon cumin
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1 teaspoon smoked paprika
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¼ teaspoon turmeric
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¼ teaspoon curry powder
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1/8 teaspoon cinnamon
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Pinch red pepper flakes
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1 teaspoon kosher salt
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Freshly ground black pepper, to taste
Garlic yogurt sauce:
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7-ounce container 2% Greek yogurt (I like Fage)
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2 teaspoons lemon juice
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2 garlic cloves, finely minced
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1/8 tsp kosher salt
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Chopped parsley, for garnish
Method
- Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside.
- In a medium bowl, combine olive oil and lemon juice. Whisk until combined. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
- Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight.
- In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. Stir to combine and refrigerate until ready to use.
- Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve.