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Grilled Chicken Shawarma

An easy, grilled chicken version of the classic Turkish street food.
Prep : 10 Total : 25 minutes
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Ingredients
  

Chicken Marinade

  • 1 pound boneless, skinless chicken breasts cut in half lengthwise
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.25 teaspoon turmeric
  • 0.25 teaspoon curry powder
  • 0.125 teaspoon cinnamon
  • 0.125 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste

Garlic Yogurt Sauce

  • 7 ounce container 2% Greek yogurt I like Fage
  • 2 teaspoons lemon juice
  • 2 cloves garlic finely minced
  • 0.125 teaspoon kosher salt

Garnish

  • Chopped parsley

Instructions
 

Preparation Steps

  • Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about 0.5-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.

Air Fryer Method

  • Air fry at 400F for 4 to 5 minutes on each side, or until cooked through.

Notes

This recipe is great for meal prep and can be served in various ways: over couscous with yogurt and cucumbers, with rice pilaf, or in a pita. Other serving suggestions include tomatoes, tahini, olives, feta, or hummus. For a spicy kick, add harissa.