Grilled Chicken Shawarma

Ingredients

• 1.5 lb chicken thighs (boneless, skinless; pounded thin)
• 0.5 cup yogurt (for marinade)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp vinegar
• 3 garlic (minced, for marinade)
• shawarma spices (blend of warm spices like cumin, coriander, turmeric, and cinnamon)
• 0.5 cucumber (grated and salted to remove water)
• 1 cup yogurt (for sauce)
• 1 garlic (minced, for sauce)
• fresh herbs (such as dill or parsley for sauce)
• 4 flatbread (toasted)
• lettuce (shredded)
• tomatoes (seasoned)
• red onion (sliced)

Steps

1. 1

   Place the chicken thighs between plastic wrap and pound them out until they are an even thickness to ensure they stay tender.

2. 2

   In a large bowl, combine the yogurt, olive oil, lemon juice, vinegar, minced garlic, and shawarma spices to complete the marinade.

3. 3

   Add the chicken to the marinade, ensuring every piece is well coated. Cover and leave in the fridge for a few hours, or preferably overnight.

4. 4

   Prepare the yogurt sauce by grating the cucumber. Salt the grated cucumber and let it sit for a few minutes, then squeeze out the excess water.

5. 5

   In a small bowl, mix the drained cucumber with yogurt, garlic, fresh herbs, and spices. Set aside in the fridge.

6. 6

   Preheat an outdoor grill using lump charcoal for the best flavor.

7. 7

   Grill the chicken thighs over the charcoal for approximately 4 minutes per side until fully cooked and charred.

8. 8

   Toast the flatbread on the grill for a few seconds until warm.

9. 9

   Assemble the shawarma by placing the grilled chicken on the toasted flatbread and topping with lettuce, seasoned tomatoes, red onion, and the prepared yogurt sauce.

Notes

The author recommends using lump charcoal for the best flavor profile. Pounding the chicken is a key step for tenderness.

Nutrition per serving

• main
• dinner
• grilled
• chicken
• middle eastern
• healthy
• high-protein