Shawarma chicken

Bowls: I made a bowl with couscous, grilled onion, and cucumber. But feel free to get creative. Rice pilaf or cauliflower rice would work as the base, and bell peppers, cherry tomatoes, kalamata olives, feta, or hummus would all be great toppings. Chicken Shawarma Wrap: Place the chicken in pita or naan bread and drizzle with the sauce. Salad: Top a Greek salad with chicken and use the yogurt sauce as the dressing.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside.

Step 2

In a medium bowl, combine olive oil and lemon juice. Whisk until combined. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.

Step 3

Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight.

Step 4

In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. Stir to combine and refrigerate until ready to use.

Step 5

Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve.

Step 6

Air fry 400F 4 to 5 minutes on each side, or until cooked through.