Shawarma chicken

Name: Shawarma chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: ▢ 1 pound 2 boneless, skinless chicken breasts, cut in half lengthwise; ▢ 1 tablespoons extra virgin olive oil; ▢ Juice from 1 medium lemon; ▢ 3 garlic cloves, minced; ▢ 1 teaspoon cumin; ▢ 1 teaspoon smoked paprika; ▢ ¼ teaspoon turmeric; ▢ ¼ teaspoon curry powder; ▢ 1/8 teaspoon cinnamon; ▢ Pinch red pepper flakes; ▢ 1 teaspoon kosher salt; ▢ Freshly ground black pepper, to taste; ▢ 7-ounce container 2% Greek yogurt (I like Fage); ▢ 2 teaspoons lemon juice; ▢ 2 garlic cloves, finely minced; ▢ 1/8 tsp kosher salt; ▢ Chopped parsley, for garnish

6 steps

Prep:10minCook:15min

Bowls: I made a bowl with couscous, grilled onion, and cucumber. But feel free to get creative. Rice pilaf or cauliflower rice would work as the base, and bell peppers, cherry tomatoes, kalamata olives, feta, or hummus would all be great toppings. Chicken Shawarma Wrap: Place the chicken in pita or naan bread and drizzle with the sauce. Salad: Top a Greek salad with chicken and use the yogurt sauce as the dressing.

Updated at: Sun, 29 Sep 2024 13:27:12 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories218.1 kcal (11%)

Total Fat7.8 g (11%)

Carbs5 g (2%)

Sugars2.2 g (2%)

Protein31 g (62%)

Sodium593.9 mg (30%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundboneless skinless chicken breasts

cut in half lengthwise

1 tablespoonsextra virgin olive oil

1 teaspooncumin

1 teaspoonsmoked paprika

¼ teaspoonturmeric

¼ teaspooncurry powder

⅛ teaspooncinnamon

red pepper flakes

1 teaspoonkosher salt

black pepper

Freshly ground, to taste

7 ounce2% Greek yogurt

container, I like

2 teaspoonslemon juice

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Air fry 400F 4 to 5 minutes on each side, or until cooked through.