Description
This Chicken Shawarma recipe is chicken breasts marinated in olive oil, garlic, lemons, cumin, coriander, smoked paprika and tumeric and then grilled to tender 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 .
Ingredients
- FOR THE CHICKEN:
- ⅓ cups Olive Oil
- 1 Lemon, Juiced
- 3 cloves Garlic, Minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika
- ½ teaspoons Ground Turmeric
- ½ teaspoons Kosher Salt
- ¼ teaspoons Fresh Cracked Black Pepper
- 2 Boneless Skinless Chicken Breasts Cut In Half Lengthwise (1 1/4 –1 1/2 Lbs)
- FOR THE SAUCE:
- ½ cups Greek Yogurt
- ½ Lemon, Juiced
- ½ Tablespoons Olive Oil
- 2 cloves Garlic, Minced
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Fresh Ground Black Pepper
- 2 Pinches Crushed Red Pepper
- FOR THE SHAWARMAS:
- 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 olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground tumeric, salt and fresh ground black pepper. Shake to combine. Add chicken and marinate 2–3 hours in the refrigerator.
Preheat gas grill to 350ºF. Cook chicken breasts 5–7 minutes each side. Chicken breasts are done when they reach an internal temperate of 160-165ºF. Remove from grill, cover loosely with aluminum foil tent and let rest for 10–15 minutes.
For the sauce:
In a small bowl, whisk yogurt, lemon juice, olive oil, garlic, salt, pepper and crushed red pepper.
To assemble the shawarmas:
Slice chicken into small bite size pieces. In warm pita bread, layer chicken, romaine, cucumber, tomatoes, feta cheese, red onions and yogurt sauce.
