Grilled Chicken Shawarma

Ingredients

2 lbs chicken breasts and/or chicken thighs
marinade
1 large garlic clove, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 teaspoon ground cayenne pepper
2 teaspoons smoked Bourbon Barrel Foods® Smoked Paprika
2 tablespoons lemon juice
3 tablespoons California Olive Ranch® Extra Virgin Olive Oil
Bourbon Barrel Foods® Smoked Salt and Pepper, to taste
yogurt sauce
1 cup Fage® 2% Greek Yogurt
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon lemon juice
Bourbon Barrel Foods® Smoked Salt and Pepper, to taste

Directions

marinade
Combine the marinade ingredients in a large ziplock bag (or bowl).

Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.

Marinate overnight or up to 24 hours.

grilling
Heat grill on medium high.

Place chicken directly on the grill or put them on skewers. Cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes. The second side should take less time.

Remove chicken from the grill and cover loosely with foil.

Set aside to rest for 5 minutes.

yogurt sauce
Combine the yogurt sauce ingredients in a bowl and mix. Cover and put in the fridge until required.

Serving
6 flatbreads
Yogurt Sauce on the side

Notes

• The yogurt sauce can be made ahead.
• I have used pita or naan breads for the sides or for wrapping.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://www.recipetineats.com/chicken-sharwama-middle-eastern/