Shawarma-Spiced Chicken With Garlic Yogurt Sauce
- Ready In:
- 30mins
- Ingredients:
- 17
- Yields:
-
4 Salads
- Serves:
- 4
ingredients
-
CHICKEN
- 1 lb chicken breast
- 1 tablespoon extra virgin olive oil
- 1 medium lemon
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon curry powder
- 1⁄8 teaspoon cinnamon
- 1 pinch red pepper flakes
- 1 teaspoon kosher salt
- 1⁄8 teaspoon fresh ground black pepper, to taste
-
GARLIC YOGURT SAUCE
- 7 ounces Greek yogurt, 2% (I like Fage)
- 2 teaspoons lemon juice
- 2 garlic cloves, finely minced
- 1⁄8 teaspoon kosher salt
- 1 tablespoon parsley, Chopped
directions
- 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.
- 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.
- Read more at https://www.skinnytaste.com/shawarma-spiced-grilled-chicken-with-garlic-yogurt/#yXiFpdlgXyXECXpM.99.
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RECIPE SUBMITTED BY
Michelle S.
Matteson, IL