Name: Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: For Chicken:; 1 lb chicken breasts; 1 tbsp extra-virgin olive oil; 1 medium lemon; 3 cloves garlic; 1 tsp cumin; 1 tsp smoked paprika; ¼ tsp turmeric; ¼ tsp curry powder; ⅛ tsp Cinnamon; pinch red pepper flakes; 1 tsp kosher salt; freshly ground black pepper; For Garlic Yogurt Sauce:; 7 oz 2% Greek Yogurt; 2 tsp lemon juice; 2 cloves garlic; 1/8 tsp kosher salt; parsley

Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce Recipe

How To Make Grilled Chicken Shawarma

This well-seasoned and perfectly grilled chicken served with a delicious homemade garlic yogurt sauce is our take on the classic Turkish street food.

Preparation: 10 minutes

Cooking: 15 minutes

Marinate Time: 1 hour

Total: 1 hour 25 minutes

Serves:

Ingredients

For Chicken:

1lbchicken breasts,(2 pieces) boneless, skinless, cut in half lengthwise
1tbspextra-virgin olive oil
1medium lemon,juiced
3clovesgarlic,minced
1tspcumin
1tspsmoked paprika
¼tspturmeric
¼tspcurry powder
⅛tspcinnamon
pinchred pepper flakes
1tspkosher salt
freshly ground black pepper,to taste

For Garlic Yogurt Sauce:

7oz2% Greek yogurt,(1 container) such as Fage
2tsplemon juice
2clovesgarlic,finely minced
1/8tspkosher salt
parsley,chopped, for garnish

Instructions

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 the bag and set aside.
In a medium bowl, combine the 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, or 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 for an additional 3 to 4 minutes.
Allow the chicken to rest for 5 minutes, then slice it thinly across the grain.
Top each breast with 2 tablespoons of sauce and a sprinkle of parsley. Serve.

Nutrition

Calories: 279.34kcal
Fat: 15.17g
Saturated Fat: 4.27g
Trans Fat: 0.12g
Monounsaturated Fat: 6.90g
Polyunsaturated Fat: 2.68g
Carbohydrates: 6.04g
Fiber: 1.11g
Sugar: 2.55g
Protein: 29.34g
Cholesterol: 75.06mg
Sodium: 444.49mg
Calcium: 86.19mg
Potassium: 333.56mg
Iron: 1.79mg
Vitamin A: 50.03µg
Vitamin C: 12.42mg

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