- Yield: 4-6
- Prep Time: 4-12 hours minutes
- Cook Time: 30-45 minutes
- Serving: 4-6 people
Grilled Chicken Shawarma
Ingredients
- 8 pieces chicken thighs boneless/skinless + 2 chicken breast -boneless/ skinless
- ¼ cup of parsley
- ½ an onion (white or red)
- ¾ cup of plain white yogurt
- ½ cup of light olive oil
- 1 Tbsp white vinegar
- ¼ cup fresh lemon juice
- 3 cloves garlic, minced
- ½ Tbsp paprika
- 1 Tsp dried oregano
- ¼ Tsp ground turmeric powder
- ½ Tsp black pepper
- 1 Tsp onion powder
- 1 Tsp cumin powder
- ½ Tsp cinnamon powder
- ¼ Tsp cardamom powder
- 1 Tbsp sea salt
Instructions
INSTRUCTIONS:
- In blender, add garlic, onion, parsley, oil and lemon and process into a puree.
- Using a sharp fillet knife, slice the chicken breast horizontally into two even pieces. In a bowl or Zip-lock bag, place chicken breast and thighs, yogurt, all your spices and puree from step #1.
- Mix well, cover with plastic wrap, and set in fridge for a minimum of 4 hours. I usually prep evening before or early morning.
- Remove and grill for 4-5 minutes on each size. Or until chicken is cooked. Remove from grill and wait five minutes before cutting into your chicken to avoid drying out.
- Serve with garlic sauce see recipe under appetizers, pickled turnips , lettuce, pita. Enjoy!
- Note: use wraps or pita, if you have a panini press, you will want to use it to crisp and toast your wraps for that extra crunch. If you do not have one use can easily use a frying pan. Serve with French fries and grilled potatoes. (wash and slice potatoes, season with oil, salt and pepper and grill for 2 minutes on each side. Super delicious!!
