Chicken Shawarma over Pasta with Creamy Garlic Yogurt Sauce

Ingredients

• 1 lb boneless chicken thighs (Cut into thin strips)
• salt (To taste, for shawarma marinade)
• 1 tbsp garlic powder (For shawarma)
• 1 tsp smoked paprika
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp dried parsley
• 1 tsp oregano
• 1 tbsp yogurt (For shawarma marinade)
• 1 tbsp tomato paste
• 2 tbsp fresh lemon juice (For shawarma marinade)
• 3 tbsp olive oil (Plus more for cooking)
• 1 cup yogurt (For garlic yogurt sauce)
• 2 tbsp mayonnaise (For garlic yogurt sauce)
• 1 tbsp sour cream (For garlic yogurt sauce)
• 1 tsp garlic powder (For garlic yogurt sauce)
• salt (To taste, for sauce)
• 1 tsp black pepper (For garlic yogurt sauce)
• 1 tsp fresh parsley (Chopped; for garlic yogurt sauce)
• 2 cups pasta (Boiled; cook according to package instructions)
• 1 red onion (Small; washed and diced thinly)
• 1 tomato (Diced)
• 1 tbsp fresh parsley (Chopped; for tomato and onion mixture)
• 1 tsp sumac
• salt (To taste, for tomato and onion mixture)
• 1 tsp fresh lemon juice (For tomato and onion mixture)

Steps

1. 1

   Place the thinly sliced chicken thighs in a bowl. Add salt, garlic powder, smoked paprika, cumin powder, coriander powder, turmeric powder, dried parsley, and oregano, then mix to coat the chicken evenly.

2. 2

   Add the yogurt, tomato paste, freshly squeezed lemon juice, and olive oil to the seasoned chicken. Mix well until the chicken is thoroughly coated.

3. 3

   Cover the bowl and refrigerate the chicken for at least 30 minutes or overnight.

4. 4

   Heat a large skillet or grill pan over medium-high heat. Add enough additional olive oil for cooking.

5. 5

   Remove the chicken from the marinade, allowing excess liquid to drip off, and place it in the hot pan.

6. 6

   Cook the chicken for 12–14 minutes, turning as needed, until cooked through.

7. 7

   In a bowl, combine the yogurt, mayonnaise, sour cream, garlic powder, salt, black pepper, and chopped parsley for the sauce.

8. 8

   Mix the sauce ingredients until smooth and creamy.

9. 9

   Cook the pasta according to the package instructions, then drain it. The source specifies using 2 cups of boiled pasta.

10. 10

    In a large bowl, combine the diced red onion, diced tomato, chopped parsley, sumac, salt, and fresh lemon juice.

11. 11

    Toss the boiled pasta with the creamy garlic yogurt sauce until coated.

12. 12

    Serve the cooked chicken over the sauced pasta.

13. 13

    Mix the tomato and onion mixture into the assembled pasta and chicken.

14. 14

    Top with additional creamy garlic yogurt sauce and serve.

Notes

The source does not specify the pasta variety, the amount of additional cooking oil, or a chicken internal temperature. Cook the chicken until fully cooked through. The chicken may be marinated overnight.

Nutrition per serving

• main
• Middle Eastern-inspired
• chicken
• pasta
• stovetop
• high-protein