About the Recipe
This Chicken Shawarma recipe is going to knock your socks off! Just a handful of every day spices makes an incredible Chicken Shawarma marinade that infuses the chicken with exotic Middle Eastern flavours. The smell when this is cooking is insane!
Ingredients
1 lb Boneless/Skinless Chicken Breast or Thigh (I prefer Thigh)
Marinade
2 Cups Plain Yogurt (NOT Greek) 1 Large Yellow Onion, grated
6 minced garlic cloves 2 Tbsp Lemon Zest
½ Lemon, squeezed 4 Tbsp Za’atar
1 Tsp freshly ground black pepper
½ Tsp Cayenne or Kashmiri pepper
Tzatziki
1 Cup Plain Yogurt
1 Medium Cucumber, Peeled, Shredded and squeezed through a paper towel to remove liquid 4 Cloves Garlic, minced
½ Lemon. squeezed
1 Tbsp Fresh Parsley, chopped Salt and Pepper to taste
Preparation
1. Combine the ingredients for the marinade in a large mixing bowl and set aside.
2. Pound the chicken between two pieces of cling film until about ¼ inch thick.
3. Add the chicken to the marinade and make sure everything is coated well. Cover and refrigerate from 8 - 12 hours.
4. Combine the ingredients for the tzatziki in a mixing bowl and set aside overnight.
The Next Day
5. Fire up the grill (or grill pan).
6. Remove the chicken from the marinade and gingerly wipe off any excess marinade. (just so its not caked with gloopy marinade) Grill the chicken until the internal temperature reads 155º ( about 6 minutes per side)
7. Transfer the chicken to a plate to rest while you finish grilling. Let rest 10 minutes before you slice it. Cut into thin strips and return to the plate.
8. Before serving, you can give the cut chicken a quick pan fry to crisp it up…if you desire.
This can be served on Lavash or Pita Bread…or simply on its own over rice or such. If making a “Rolled Sandwich”… Shmear the pita or lavash with tzatziki and top with a goodly amount of the chicken shawarma. You may add any of the garden foods you want to this as well…