Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 25 mins
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Servings
4 servings
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Calories
240 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mediterranean
Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce
Description
The recipe starts by pounding chicken breasts to an even thickness for uniform cooking, then marinating them in a mixture of olive oil, lemon juice, garlic, and an aromatic combination of spices such as cumin, smoked paprika, turmeric, curry powder, cinnamon, and red pepper flakes. This seasoning blend imparts warmth, earthiness, and subtle heat to the chicken.
After marinating for at least an hour, the chicken is grilled over medium-high heat until it no longer sticks to the grill and achieves a cooked-through interior with a slight char on the surface. Resting the chicken before slicing helps retain juices and enhances tenderness.
The accompanying garlic yogurt sauce—made of Greek yogurt, garlic, lemon juice, and salt—adds a cooling, tangy contrast to the spiced chicken. This dish pairs well with fresh herbs like parsley and can be served alongside rice, salads, or flatbreads for a balanced meal.
Ingredients
- 1 pound chicken breast 2 boneless, skinless, cut in half lengthwise
- Greek yogurt 2%, 7-ounce container
- 1 tablespoons extra virgin olive oil
- 2 teaspoons lemon juice
- lemon juice juice from 1 medium lemon
- 2 garlic finely minced, cloves
- 3 garlic minced, cloves
- 1/8 tsp kosher salt
- 1 teaspoon cumin
- parsley for garnish, chopped
- 1 teaspoon smoked paprika
- ¼ teaspoon Turmeric
- ¼ teaspoon curry powder
- 1/8 teaspoon cinnamon
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- black pepper to taste, freshly ground
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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