Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce

Name: Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 pound 2 boneless, skinless chicken breasts, cut in half lengthwise; 1 tablespoons extra virgin olive oil; Juice from 1 medium lemon; 3 garlic cloves (minced); 1 teaspoon cumin; 1 teaspoon smoked paprika; ¼ teaspoon turmeric; ¼ teaspoon curry powder; 1/8 teaspoon cinnamon; Pinch red pepper flakes; 1 teaspoon kosher salt; Freshly ground black pepper (to taste); 7-ounce container 2% Greek yogurt (I like Fage); 2 teaspoons lemon juice; 2 garlic cloves (finely minced); 1/8 tsp kosher salt; Chopped parsley (for garnish)

5 steps

Prep:10minCook:15min

An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita.

Updated at: Thu, 17 Aug 2023 11:35:34 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories218.2 kcal (11%)

Total Fat7.8 g (11%)

Carbs5 g (2%)

Sugars2.2 g (2%)

Protein31 g (62%)

Sodium593.9 mg (30%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Chicken

1 poundboneless skinless chicken breasts

cut in half lengthwise

1 tablespoonsextra virgin olive oil

1 teaspooncumin

1 teaspoonsmoked paprika

¼ teaspoonturmeric

¼ teaspooncurry powder

⅛ teaspooncinnamon

red pepper flakes

1 teaspoonkosher salt

freshly ground black pepper

to taste

Garlic Yoghurt Sauce

7 ounce2% greek yogurt

container, i like

2 teaspoonslemon juice

Instructions

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.

View on skinnytaste.com

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