Description
A homemade version of classic chicken shawarma, featuring marinated chicken, crunchy vegetables, and a tangy garlic yogurt sauce.
Ingredients
- 2 lbs chicken thighs or breasts
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
- 1 cup yogurt
- 1 tbsp garlic, minced
- Crushed red pepper to taste
- Lettuce, chopped
- Tomatoes, chopped
- Red onion, sliced
- Cucumber, sliced
- Kalamata olives
- Feta cheese, crumbled
Instructions
- In a bowl, combine the minced garlic, ground cumin, ground coriander, ground turmeric, paprika, cinnamon, olive oil, lemon juice, salt, and pepper to make the marinade.
- Add the chicken to the marinade, turning to coat. Cover and refrigerate for at least 1 hour or ideally overnight for deeper flavor.
- Meanwhile, make the garlic sauce by stirring together the yogurt, 1 tablespoon minced garlic, and crushed red pepper to taste. Adjust salt and garlic to preference.
- Preheat a grill or skillet over medium-high heat. Remove excess marinade from the chicken and cook for about 6–7 minutes per side, or until the thickest part reaches 165°F (74°C) and juices run clear.
- Let the chicken rest 5–10 minutes, then slice into thin strips. Arrange on a platter with chopped lettuce, tomatoes, red onion, cucumber, Kalamata olives, and crumbled feta. Drizzle the garlic sauce over the chicken and vegetables before serving.
Notes
Thighs stay juicier; breasts work fine if you don’t overcook. Use plain full-fat yogurt for a richer sauce; low-fat will be tangier and thinner. If you don’t have coriander, increase cumin slightly and add a pinch of cardamom for a fragrant substitute.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern