Chicken Shawarma Recipe
User Reviews
4.8
-
Prep Time
4 hrs
-
Cook Time
15 mins
-
Total Time
4 hrs 15 mins
-
Servings
4
-
Calories
89498 kcal
-
Course
Lunch
-
Cuisine
Middle Eastern
Chicken Shawarma Recipe
Description
This Chicken Shawarma recipe starts with chicken breasts marinated in a spiced mixture of yogurt, lemon juice, garlic, and warm spices including cinnamon, nutmeg, and cloves. The marinade tenderizes the chicken and imparts the distinctive, slightly sweet and savory shawarma flavor. After marinating for several hours, the chicken is grilled until cooked through, then sliced into strips.
The accompanying yogurt sauce made from Greek yogurt, garlic, and dill adds a fresh, cool contrast to the warm spices in the meat. The shawarma is served as a sandwich on naan bread with crisp lettuce, cucumber, and tomato, providing a refreshing crunch. This assembly captures the balance of creamy, tangy, herbaceous, and spiced elements typical in shawarma.
This recipe is suited to those seeking a flavorful homemade grilled chicken sandwich with Middle Eastern-inspired seasoning. The ability to control marination time allows for flexibility in depth of flavor, while the yogurt sauce enhances moisture and balance.
Ingredients
CHICKEN & MARINADE
- 2 chicken breast $2.48, large, 1.25 lbs
- 1/2 cup PLAIN yogurt $0.25
- 1 Tbsp garlic $0.36, minced
- 1 Tbsp lemon juice $0.32
- 1/2 tsp cinnamon $0.03
- 1/2 tsp oregano $0.03, dried
- 1/2 tsp salt $0.02
- 1/4 tsp ground nutmeg $0.03
- 1/4 tsp cloves $0.03, ground
YOGURT SAUCE
- 7 oz cup yogurt $1.59, plain, Greek
- 1/4 tsp garlic $0.03, minced
- 1/4 tsp dill $0.03, dried
- 1/4 tsp salt $0.02
SANDWICH
- 4 Naan $0.64, homemade; or pita or flatbread
- 1/2 head romaine lettuce $0.80
- 1 cucumber $0.69, medium
- 2 Roma tomato $0.63, medium
Instructions
- In a small bowl, combine the ingredients for the marinade (yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove). Add chicken to the marinade, coat well, cover and refrigerate for 4-24 hours. If desired, slice the chicken into strips before marinating to maximize the flavor.
- Prepare the yogurt sauce for the sandwiches. Open a 7 oz. container of plain greek yogurt and stir in the garlic, dill, and salt. Refrigerate until ready to use.
- After marinating the chicken, grill until cooked through (I use a George Foreman, cooked for about 7 minutes).
- After it's grilled, let it sit for a few minutes to let the juices redistribute and then slice it into strips (if not already sliced).
- To make the yogurt sauce for the sandwich, stir some dried dill, minced garlic, and salt into a container of plain greek yogurt.
- (Optional) Refrigerate the sauce to allow the flavor to soak into the yogurt.
- Prepare the vegetables for the sandwich. Chop, rinse, and drain the lettuce in a colander. Wash and slice the cucumber and tomato.
- Build the sandwiches. Spread the yogurt sauce on your flat bread, top with the chicken and vegetables. Roll the sandwich closed. You can wrap the sandwich in foil to help it stay closed as you eat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 89498 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 894.98kcal | 45% |
| Carbohydrates | 98.63g | 33% |
| Protein | 64.18g | 128% |
| Fat | 27.65g | 43% |
| Sodium | 1009.68mg | 42% |
| Fiber | 11.03g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
