Description
Imagine the tantalizing aroma of marinated chicken sizzling on the grill, infused with a blend of Middle Eastern spices. This homemade Chicken Shawarma recipe takes the classic street food to new heights, complemented by a rich and creamy garlic sauce that’s sure to delight your taste buds.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon chili powder
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 cup Greek yogurt
Instructions
1. In a large bowl, whisk together the cumin, coriander, paprika, turmeric, cinnamon, ginger, chili powder, lemon juice, olive oil, and Greek yogurt. Season with salt and pepper to taste.
2. Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours for the best flavor.
3. Preheat your grill to medium-high heat. Grill the marinated chicken for 12-15 minutes per side, or until the internal temperature reaches 165°F.
4. Alternatively, preheat your oven to 400°F. Arrange the marinated chicken on a baking sheet and bake for 25-30 minutes, flipping halfway through.
5. For pan-frying, heat a large skillet over medium-high heat. Add a drizzle of oil and sear the marinated chicken for 5-7 minutes per side.
6. Let the Chicken Shawarma rest for a few minutes before slicing it into strips.
Notes
For the creamy garlic sauce: whisk together 1 cup Greek yogurt, 2 cloves minced garlic, 2 tablespoon lemon juice, and a pinch of cumin. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling, Baking, Pan-frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 600 milligrams
- Fat: 20 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 16 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
- Protein: 30 grams
- Cholesterol: 80 milligrams