Chicken Shawarma

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[vc_row][vc_column][vc_column_text]I really enjoy shawarma, but I’ve always found it difficult to make at home, but that changed when I found this recipe. Make sure you use full-fat yogurt in the marinade and let us know how it comes together![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 90 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

  • 2 lb. boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 3⁄4 cups full-fat Greek yogurt
  • 1⁄2 cup plus 2 tbsp. olive oil
  • 1 tbsp. freshly ground black pepper, plus more to taste
  • 1 tbsp. ground allspice
  • 1 1⁄2 tsp. ground coriander
  • 1 1⁄2 tsp. ground cumin
  • 1 tsp. cinnamon
  • 1 tsp. kosher salt, plus more to taste
  • 8 cloves garlic, minced
  • 1 small white onion, grated
  • Skewers, for grilling
  • 4 pita breads
  • 1 tbsp. fresh lemon juice
  • 1⁄2 cup minced cucumber
  • 1⁄2 cup frozen, thawed, chopped spinach
  • 2 tbsp. minced fresh dill
  • 2 tbsp. minced fresh mint
  • 2 tbsp. minced fresh parsley
  • 1 tsp. dried mint
  • 1⁄2 bulb fennel, outer layers discarded, cored and finely chopped
  • Sumac, for garnish

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Combine chicken, 1⁄4 cup yogurt, 1⁄2 cup oil, 1 tbsp. pepper, the allspice, coriander, cumin, cinnamon, 1 tsp. salt, 3⁄4 of the garlic, and the onion in a bowl; cover and refrigerate 1 hour or until ready to use.

Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high.) Thread chicken on skewers, discarding marinade; season with salt and pepper. Grill chicken, turning as needed, until charred and almost cooked through, about 10 minutes; remove from grill. Place pita on grill and top with skewers; grill until pita is slightly charred and chicken is cooked through, 8–10 minutes more. Transfer pita to a cutting board and let chicken skewers rest on top for 10 minutes. Meanwhile, combine remaining garlic and the lemon juice in a bowl; let sit for 10 minutes. Whisk in remaining yogurt and oil, the cucumber, spinach, fresh and dried herbs, fennel, salt, and pepper. Garnish shawarma with sumac and serve with yogurt sauce.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]

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