This Chicken Shawarma recipe features chicken breasts marinated in olive oil, garlic, lemons, cumin, coriander, smoked paprika and turmeric, then grilled to perfection. It is then served on soft pita bread with romaine, onions, cucumbers, tomatoes and feta cheese. Traditionally, it is topped with a lightly seasoned garlic yogurt sauce.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- FOR THE CHICKEN:
- ⅓ cups Olive oil
- 1 Lemon, juice
- 3 cloves minced garlic
- 1 teaspoon Cumin powder
- 1 teaspoon Ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon Ground turmeric
- ½ teaspoon Kosher salt
- ¼ teaspoons Fresh cracked black pepper
- 2 Boneless, skinless chicken breasts, halved lengthwise (1 1/4 – 1 1/2 lbs)
- FOR THE SAUCE:
- ½ cups Greek yogurt
- ½ Lemon, juice
- ½ tablespoon Olive oil
- 2 cloves minced garlic
- ¼ teaspoons Kosher salt
- ¼ teaspoons Freshly ground black pepper
- 2 Pinch of crushed red pepper
- FOR THE CHAWARMAS:
- Pita bread, warmed
- romaine, chopped
- cucumber slices
- Grape tomatoes, halved
- Feta cheese
- Red onions, thinly sliced
Preparation
For the chicken:
In a large resealable bag, add the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, salt and freshly ground black pepper. Shake to combine. Add the chicken and marinate for 2 to 3 hours in the refrigerator.
Preheat gas grill to 350ºF. Cook the chicken breasts for 5 to 7 minutes on each side. Chicken breasts are done when they reach an internal temperature of 160-165°F. Remove from grill, cover loosely with foil tent and let stand 10-15 minutes.
For the sauce:
In a small bowl, whisk together yogurt, lemon juice, olive oil, garlic, salt, pepper and crushed red pepper.
To assemble the shawarmas:
Cut the chicken into bite-sized pieces. In warm pita bread, spread the chicken, romaine lettuce, cucumber, tomatoes, feta cheese, red onions and yogurt sauce.
