Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce

Name: Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 1 pound 2 boneless, skinless chicken breasts, cut in half lengthwise; 7-ounce container 2% Greek yogurt (I like Fage); 1 tablespoons extra virgin olive oil; 2 teaspoons lemon juice; Juice from 1 medium lemon; 2 garlic cloves; 3 garlic cloves; 1/8 tsp kosher salt; 1 teaspoon cumin; chopped parsley; 1 teaspoon smoked paprika; ¼ teaspoon Turmeric; ¼ teaspoon curry powder; 1/8 teaspoon cinnamon; Pinch red pepper flakes; 1 teaspoon kosher salt; freshly ground black pepper

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5.0

369 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings
4 servings
Calories
240 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Mediterranean

Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce

Iris Warren

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An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita.

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Ingredients

Servings

1 pound 2 boneless, skinless chicken breasts, cut in half lengthwise
7-ounce container 2% Greek yogurt (I like Fage)
1 tablespoons extra virgin olive oil
2 teaspoons lemon juice
Juice from 1 medium lemon
2 garlic cloves (finely minced)
3 garlic cloves (minced)
1/8 tsp kosher salt
1 teaspoon cumin
chopped parsley (for garnish)
1 teaspoon smoked paprika
¼ teaspoon Turmeric
¼ teaspoon curry powder
1/8 teaspoon cinnamon
Pinch red pepper flakes
1 teaspoon kosher salt
freshly ground black pepper (to taste)

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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 bag and set aside.
Air fry 400F 4 to 5 minutes on each side, or until cooked through.
In a medium bowl, combine 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, up to 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 an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve.

Nutrition Information

Show Details

Serving 3ounces chicken, 2 tablespoons sauce Calories 240kcal (12%) Carbohydrates 5g (2%) Protein 30g (60%) Fat 11g (17%) Saturated Fat 2.5g (13%) Cholesterol 75mg (25%) Sodium 208mg (9%) Fiber 0.5g (2%) Sugar 2g (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 240 kcal

% Daily Value*

Serving	3ounces chicken, 2 tablespoons sauce
Calories	240kcal	12%
Carbohydrates	5g	2%
Protein	30g	60%
Fat	11g	17%
Saturated Fat	2.5g	13%
Cholesterol	75mg	25%
Sodium	208mg	9%
Fiber	0.5g	2%
Sugar	2g	4%