Middle Eastern Grilled Chicken Shawarma
This insanely flavorful Middle Eastern grilled chicken shawarma is easy to make, super healthy, versatile, & a perfect weeknight meal!
Ingredients
- CHICKEN
- 1.5 to 2 pounds of boneless skinless chicken thighs
- MARINADE
- 1 large garlic clove minced (or 2 small cloves)
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 1 tablespoon of ground cardamom
- 1 teaspoon of ground cayenne pepper reduce to 1/2 tsp to make it not as spicy
- 2 teaspoons of smoked paprika
- 2 teaspoons of salt
- A little fresh-ground black pepper
- 2 tablespoons of lemon juice preferably fresh
- 3 tablespoons of olive oil
- YOGURT SAUCE
- 1 cup of greek yogurt
- 1 clove of garlic crushed
- 1 teaspoon of cumin
- Squeeze of lemon juice
- Salt and pepper
- TO SERVE
- Flatbreads see notes in the post
- Chopped crunchy lettuce chopped tomato, shredded white or red onion
- Crumbled feta
- Fresh herbs like parsley or cilantro
Instructions
- Combine the marinade ingredients in a large ziploc bag. Add the chicken, seal (removing the extra air), moosh it around (technical term) from the outside with your hands to make sure each piece is well-coated.
- Marinate 24 hours (minimum 3 hours).
- Combine the yogurt sauce, mixing well. Cover and put in the fridge until required (it will last for up to 3 days in the fridge).
- Preheat your grill to around 450-550 F (or a large non-stick skillet with 1 tablespoon of oil over medium heat).
- Grill (or cook) the chicken until it reaches at least 145 F at the thickest point (a meat thermometer is your friend). On a grill this often takes about 5 minutes on the first side and 3 minutes on the other side.
Remove the chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes. Then slice into bite-size pieces. - Serve with flatbreads, salad, herbs, and yogurt sauce (or a dairy-free tahini-lemon-garlic sauce).
Notes
- I've linked to a few of my favorite easy homemade flatbread recipes in the post!