Easy Chicken Shawarma
Ingredients
Chicken + Marinade
-
¼
cup
fresh lemon juice
-
¼
cup
olive oil
-
2
cloves
garlic, finely minced
-
1
tablespoon
ground coriander
-
1
tablespoon
cumin
-
1
tablespoon
smoked paprika
-
1 ½
teaspoons
salt
-
½
teaspoon
black pepper
-
¼
teaspoon
cayenne pepper
-
3
pounds
boneless skinless chicken breasts or thighs
Yogurt Sauce
-
1
cup
plain Greek yogurt
-
1
clove
garlic, finely minced
-
2
tablespoons
fresh lemon juice
-
to taste
salt and pepper
Quick Cabbage Slaw
-
5-6
cups
thinly sliced red cabbage
-
½
cup
chopped fresh parsley
-
2
tablespoons
olive oil
-
1
tablespoon
fresh lemon juice or red wine vinegar
-
¼
teaspoon
salt
-
pinch
black pepper
For Serving
-
to taste
flatbread or pita bread
-
to taste
diced tomatoes
-
to taste
diced cucumbers
Instructions
- Prepare the marinade by whisking together lemon juice, olive oil, garlic, coriander, cumin, smoked paprika, salt, pepper, and cayenne in a bowl.
- Place the chicken in a shallow dish or a ziplock bag, add the marinade, and ensure the chicken is well coated. Refrigerate for at least 8 hours or up to 24 hours.
- For the yogurt sauce, whisk together yogurt, garlic, lemon juice, and season with salt and pepper. Refrigerate until needed.
- In a large bowl, combine cabbage and parsley. In a separate bowl, whisk together olive oil, lemon juice (or vinegar), salt, and pepper. Pour over the cabbage and toss to combine. Refrigerate until ready to serve.
- Preheat the grill to medium-high heat. Grill the chicken for 4-5 minutes per side until cooked through. Let it rest for 5 minutes before slicing.
- Serve the chicken with flatbread, yogurt sauce, cabbage slaw, diced tomatoes, and cucumbers.
Nutrition Facts (estimated)
Servings
6
Calories
441
Total fat
21g
Total carbohydrates
9g
Total protein
53g
Sodium
974mg
Cholesterol
147mg
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