Side Pannel
Grilled Chicken Shawarma
Grilled Chicken Shawarma
- Recipe Submitted by Parfait on 10/27/2014
Category: Healthy Recipes, Main Dish, Chicken, Grill
Ingredients List
- FOR THE SHAWARMA:
- 3 garlic cloves, minced, divided
- 1 cup Greek yogurt, divided
- 1-1/2 tablespoons fresh lemon juice
- 2 teaspoons Middle Eastern seasoning mix
- 1 teaspoon lemon zest
- Kosher salt and ground black pepper, to taste
- 3/4 pound boneless, skinless chicken thighs
- 1/2 cup English cucumber, peeled and grated
- 1 teaspoon red wine vinegar
- 4 small or 2 large pitas or wraps
- Nonstick cooking spray
- FOR THE TOPPINGS:
- Hummus
- Shredded lettuce
- Chopped tomatoes
- Sliced red onion
- Sliced pickles
Directions
1. In a large ziploc bag, combine 2 minced garlic cloves, 1/2 cup yogurt, lemon juice, seasoning mix, lemon zest, and a pinch each of salt and pepper.
2. Add chicken and massage bag to combine all ingredients. Refrigerate at least 2 hours or up to 8 hours.
3. Preheat an outdoor grill or grill pan to high heat.
4. Make the yogurt sauce: In a small bowl, stir together remaining yogurt and garlic, cucumber, vinegar and salt to taste.
5. Grill the chicken until internal temperature reaches 165 degrees F, turning once halfway through cooking (chicken will get slightly charred ”“ you want this to happen!). Transfer to plate; let rest 5 minutes. While chicken is resting, spray both sides of pitas with nonstick cooking spray and lightly toast both sides on the grill, about 30 seconds per side.
6. Assemble: however you want! I spread one side of my pita with hummus and the other side with the yogurt sauce. Then, I piled in the chicken and toppings, and wrapped the whole thing up in foil to make it easier to eat without it coming apart.
2. Add chicken and massage bag to combine all ingredients. Refrigerate at least 2 hours or up to 8 hours.
3. Preheat an outdoor grill or grill pan to high heat.
4. Make the yogurt sauce: In a small bowl, stir together remaining yogurt and garlic, cucumber, vinegar and salt to taste.
5. Grill the chicken until internal temperature reaches 165 degrees F, turning once halfway through cooking (chicken will get slightly charred ”“ you want this to happen!). Transfer to plate; let rest 5 minutes. While chicken is resting, spray both sides of pitas with nonstick cooking spray and lightly toast both sides on the grill, about 30 seconds per side.
6. Assemble: however you want! I spread one side of my pita with hummus and the other side with the yogurt sauce. Then, I piled in the chicken and toppings, and wrapped the whole thing up in foil to make it easier to eat without it coming apart.
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