Middle Eastern Chicken Shawarma
Arabic chicken shawarma is marinated in a zesty marinade with tantalizing Middle Eastern seasonings and grilled to juicy perfection.
- Prep time
- 20 min
- Cook time
- 18 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 lbs chicken (boneless breast or thigh meat)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp ground black pepper
- 2 tsp ground cardamom
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 2 tsp ground sumac
- 2 tsp ground turmeric
- 1 tsp garlic powder
- 1 tsp cinnamon
- 1/2 tsp cayenne
- 1/2 tsp ground clove
- 1 cup plain Greek yogurt
- 1 clove garlic (crushed)
- 2 tbsp lemon juice
- 10 mint leaves (chopped)
- Salt to taste
- pita
- lavash
- iceberg lettuce
- tomatoes (sliced)
- Shirazi Salad
Instructions
- 1
Combine the olive oil, lemon juice and Shawarma Spice Blend ingredients in a large bowl and whisk until mixed. Add the chicken and toss to coat. Cover with plastic wrap and marinate 8 hours (minimum 3 hours) overnight in the refrigerator.
- 2
Combine the ingredients in a bowl and mix. Cover and put in the refrigerator until serving (good for up to 3 days).
- 3
Heat a large non-stick skillet with 1 tablespoon olive oil over medium high heat, or lightly brush a BBQ grills with oil and heat to medium high.
- 4
Place chicken in the skillet or on the grill and cook the first side 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes. Remove chicken from the skillet/grill and cover loosely with foil. Set aside to rest for 5 minutes.
- 5
Slice chicken and transfer to platter alongside flatbreads (lavash, pitas), salad of choice and the Yoghurt Mint Sauce.
- 6
To make a wrap, smear some of the Yoghurt Mint Sauce on a piece of flatbread or pita and top with scoop of salad and tomato and Chicken Shawarma. Roll up and enjoy!