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Chicken Shawarma with Yogurt-Tahini Sauce

Jamie Purviance

Difficulty: easy
  • People

    Serves 4 to 6

  • Prep Time

    15 mins

  • Marinating Time

    2 to 8 h

  • Grilling Time

    8 to 10 mins

Ingredients
Instructions

the Ingredients

Chicken Shawarma300

Marinade

  • Completed step ¼ cup fresh lemon juice
  • Completed step ¼ cup extra-virgin olive oil
  • Completed step 4 garlic cloves, minced or pushed through a press
  • Completed step 1½ teaspoon kosher salt
  • Completed step 1 teaspoon ground cumin
  • Completed step 1 teaspoon ground coriander
  • Completed step 1 teaspoon sweet paprika
  • Completed step ½ teaspoon turmeric
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step ¼ teaspoon cayenne pepper
  • Completed step 2 pounds boneless, skinless chicken thighs

Sauce

  • Completed step ¾ cup whole milk Greek yogurt
  • Completed step 2 tablespoons tahini
  • Completed step 2 tablespoons fresh lemon juice
  • Completed step 1 garlic clove, minced or pushed through a press
  • Completed step ½ teaspoon ground cumin
  • Completed step ¼ teaspoon kosher salt
  • Completed step Pinch of freshly ground black pepper
  • Completed step Pita bread or soft flatbreads
  • Completed step Butter lettuce leaves
  • Completed step Sliced vine-ripened tomatoes
  • Completed step Sliced red onion
  • Completed step Fresh mint leaves

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

Shawarma is a popular Levantine Arab street food consisting of sliced cuts of marinated meat, such as chicken, beef, or lamb, cooked on a spit, then carved and rolled into pita or flatbread and served with fresh vegetables. It originated during the Ottoman Empire and spread in popularity throughout Greece, where it’s called gyros, and the Middle East, where it’s called shawarma, which means “turning.”
  • In a large bowl whisk all the marinade ingredients. Add the chicken to the bowl and turn to coat evenly. Cover and refrigerate for 2 to 8 hours, turning the chicken occasionally in the marinade. Remove from the refrigerator 30 minutes before grilling.
  • In a small bowl whisk the sauce ingredients until smooth. Refrigerate until use.
  • Prepare the grill for direct cooking over medium heat (350° to 400°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Remove the chicken from the marinade, letting any excess marinade fall back in the bowl. Grill the chicken thighs over direct medium heat until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, 8 to 10 minutes. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes. Thinly slice the chicken thighs cross-wise.
    Remove the chicken from the marinade, letting any excess marinade fall back in the bowl. Grill the chicken thighs over medium heat until the thickest part of the chicken registers 165°F, 8 to 10 minutes. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes. Thinly slice the chicken thighs cross-wise.
  • Arrange the chicken on a serving platter with the yogurt sauce, bread, lettuce, tomatoes, onion, and mint. Serve with flatbread or stuffed into pita pockets. To make a wrap, spread some of the sauce on the bread and layer the lettuce, chicken, tomato, onion, and mint on the bread. Roll up to eat.

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