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Chicken Shawarma with Yogurt-Tahini Sauce

Jamie Purviance

Difficulty: easy
  • People

    Serves 4 to 6

  • Prep Time

    15 mins

  • Marinating Time

    2 to 8 h

  • Grilling Time

    8 to 10 mins

Ingredients
Instructions

the Ingredients

Chicken Shawarma300

Marinade

  • ¼ cup fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, minced or pushed through a press
  • 1½ teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • ½ teaspoon turmeric
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 2 pounds boneless, skinless chicken thighs

Sauce

  • ¾ cup whole milk Greek yogurt
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced or pushed through a press
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • Pita bread or soft flatbreads
  • Butter lettuce leaves
  • Sliced vine-ripened tomatoes
  • Sliced red onion
  • Fresh mint leaves

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

Shawarma is a popular Levantine Arab street food consisting of sliced cuts of marinated meat, such as chicken, beef, or lamb, cooked on a spit, then carved and rolled into pita or flatbread and served with fresh vegetables. It originated during the Ottoman Empire and spread in popularity throughout Greece, where it’s called gyros, and the Middle East, where it’s called shawarma, which means “turning.”
  • In a large bowl whisk all the marinade ingredients. Add the chicken to the bowl and turn to coat evenly. Cover and refrigerate for 2 to 8 hours, turning the chicken occasionally in the marinade. Remove from the refrigerator 30 minutes before grilling.
  • In a small bowl whisk the sauce ingredients until smooth. Refrigerate until use.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Remove the chicken from the marinade, letting any excess marinade fall back in the bowl. Grill the chicken thighs over direct medium heat until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, 8 to 10 minutes. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes. Thinly slice the chicken thighs cross-wise.
    Remove the chicken from the marinade, letting any excess marinade fall back in the bowl. Grill the chicken thighs over medium heat until the thickest part of the chicken registers 165°F, 8 to 10 minutes. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes. Thinly slice the chicken thighs cross-wise.
  • Arrange the chicken on a serving platter with the yogurt sauce, bread, lettuce, tomatoes, onion, and mint. Serve with flatbread or stuffed into pita pockets. To make a wrap, spread some of the sauce on the bread and layer the lettuce, chicken, tomato, onion, and mint on the bread. Roll up to eat.

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