Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce
This simple grilled chicken recipe brings the flavors of traditional Turkish street food into your home, typically made on a vertical rotisserie. It’s delicious served atop fluffy couscous accompanied by yogurt and fresh cucumbers, as shown here. Alternatively, you can enjoy it with rice pilaf or tucked into a warm pita for a satisfying meal.
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Ingredients
- 1 pound 2 boneless, skinless chicken breasts, cut in half lengthwise
- 1 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- ¼ teaspoon turmeric
- ¼ teaspoon curry powder
- 1/8 teaspoon cinnamon
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 7-ounce container 2% Greek yogurt (I like Fage)
- 2 teaspoons lemon juice
- 2 garlic cloves
- 1/8 tsp kosher salt
- Chopped parsley
- Juice from 1 medium lemon
- 3 garlic cloves
- 1 teaspoon cumin
Instructions
- 1
Take each chicken breast and place it individually inside a Ziploc bag. Gently pound the chicken until it reaches an even thickness of approximately ½ inch, ensuring the bag remains intact. Once pounded, return the chicken breasts to the bag and set them aside for later use.
- 2
In a medium-sized mixing bowl, combine the olive oil with the lemon juice. Whisk the mixture together until it is well blended. Next, incorporate the minced garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper flakes, salt, and black pepper; whisk again until everything is fully integrated.
- 3
Transfer the marinade into the bag containing the chicken, and massage the bag to ensure the chicken is thoroughly coated. Place the bag in the refrigerator to marinate for a minimum of 1 hour, or up to overnight for enhanced flavor.
- 4
In a small bowl (or directly in the container), mix together the yogurt, minced garlic, lemon juice, and salt. Stir until smooth and combined, then place the mixture in the refrigerator until you are ready to serve.
- 5
Preheat your grill to medium-high heat and cook the chicken for about 3 minutes, or until it releases easily from the grill. Flip the chicken and grill for an additional 3-4 minutes. After cooking, let the chicken rest for 5 minutes before slicing it thinly against the grain. Serve the sliced chicken with 2 tablespoons of the garlic yogurt sauce on each breast, garnished with a sprinkle of parsley.
- 6
Alternatively, you can air fry the chicken at 400°F for 4 to 5 minutes on each side, or until it is fully cooked through.