Grilled Chicken Shawarma
Servings 4 people
Cost $10.00
Equipment
- Grill or Smoker
Ingredients
For the Shawarma Marinade
- 1/2 cup olive oil
- 1 lemon, juiced
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika, not smoked
- 1/2 teaspoon cardamon
For the Yogurt Sauce
- 1 cup greek yogurt
- 1 teaspoon minced garlic
- 2 tablespoons minced fresh mint
- 1/2 lemon, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Other Ingredients
- 1 1/2-2 pounds either skinless/boneless chicken breasts or thighs
- Pita or flatbread for serving
- shredded lettuce
- sliced cucumbers
- chopped tomatoes
- thinly sliced red onions
Instructions
To make the Chicken Marinade
- In a gallon sized zippy bag, add the olive oil, lemon juice, garlic, salt, cumin, coriander, paprika, cardamom, and chicken. Mix the bag around to make sure that the chicken is covered evenly. Close the bag and refrigerate for 2 hours up to overnight.
To make the Yogurt Sauce
- In a medium sized bowl, whisk together the yogurt, garlic, lemon juice, mint and salt. Cover and set aside until ready to serve.
To grill the chicken and serve
- Heat up your grill to a high temperature. I ran my Traeger at 475 degrees. Remove the chicken from the marinade and place on the hot grill. Cook the chicken until it reaches an internal temperature of 165 degrees. I cooked the chicken for 5 minutes per side for a total of 10 minutes. Let chicken rest for 10 minutes before slicing.
- When you are ready to serve, place out flatbread or the pita and stuff with the chicken, lettuce, tomatoes, cucumbers, and onions. Top with a dollop of the yogurt sauce. Alternatively, place all the ingredients on a plate and serve as a salad.