chicken shawarma calories

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.

Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce

chicken

extra virgin olive oil

lemon

garlic

cumin

smoked paprika

turmeric

curry powder

cinnamon

red pepper flakes

salt

black pepper (to taste)

2% Greek yogurt (I like Fage)

lemon juice

garlic (finely minced)

kosher salt

parsley (for garnish)

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.

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.

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.

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.

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.

A simple delicious recipe for chicken shawarma that can be grilled or baked - full of Middle Eastern flavor. Serve with homemade pita bread and tzatziki or over Israeli Salad.

Chicken Shawarma Recipe

coriander

garlic cloves,

olive oil

cayenne pepper

ginger

black pepper

allspice

Place all marinade ingredients in a bowl and mix, or pulse in a food processor to make a paste.

Rub chicken on all sides with the marinade and let sit at minimum 20 minutes (or up to 24-48 hours for the best flavor, refrigerated). You can also cut the chicken into 1-inch cubes and marinate for skewers.

Grill chicken on a pre-heated grill, on medium-high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side.

Move to a cooler part of the grill or finish cooking chicken in a 350 F oven until cooked all the way through ( 170F) , about 10 minutes. 

* Alternatively, you can bake the chicken thighs in a 375 F oven for 30-40 minutes or use a grill pan on the stovetop. 

Enjoy the chicken shawarma over Israeli salad, tabouli, Lebanese Slaw, or with Middle Eastern rice and veggies, or as a sandwich with tahini yogurt,  tzatziki,  pita bread,  tomatoes, cucumber, and red onion.

My white sauce did not work at all - came out as an oily liquid instead.  Any advice?

Fantastic flavors! I skewered 1+ inch pieces of chicken together to grill, which made for an appealing  presentation. I served the skewers with both tzatziki and green tahini dressing, both of which were great with it.

Shawarma, where have you been all my life? I had some cauliflower to use up and also so much pheasant in our freezer (to sub for chicken) and came across your recipes for this chicken shawarma as well as the cauliflower shawarma. I served these with zhoug (amazing), tahini sauce, Middle Eastern Rice, Israeli Salad, and pita bread. There were lots of options for everyone to build their bowls, wraps, or pockets. What an amazing combination of flavors! Everyone raved and I know we will make this again and again.

I made this exactly as written and then cooked it on a plancha. It came out perfect - really moist and super tasty. Plates were licked clean and the guests went home with the recipe!  Thank you!

https://content.jwplatform.com/videos/GQJJIpRx.mp4

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Chicken Shawarma Recipe

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Chicken Shawarma Recipe

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