Description
Ingredients
Yield: 4servings | Serving Size: 3ounces chicken, 2 tablespoons sauce
Shawarma-Spiced Grilled Chicken with Garlic Yogurt is an easy, grilled chicken version of the classic Turkish street food usually cooked on a rotating spit.
1pound2 boneless, skinless chicken breasts, cut in half lengthwise
1tablespoonsextra virgin olive oil
Juice from 1 medium lemon
3garlic cloves, minced
1teaspooncumin
1teaspoonsmoked paprika
¼teaspoonturmeric
¼teaspooncurry powder
1/8teaspooncinnamon
Pinchred pepper flakes
1teaspoonkosher salt
Freshly ground black pepper, to taste
Garlic yogurt sauce:
7-ounce container 2% Greek yogurt (I like Fage)
2teaspoonslemon juice
2garlic cloves, finely minced
1/8tspkosher salt
Chopped parsley, for garnish
Instructions
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.
Air Fryer Method:
- Air fry 400F 4 to 5 minutes on each side, or until cooked through.
Last Step:
