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.
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.
- 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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