Chicken Shawarma Recipe
An easy and delicious Chicken Shawarma recipe that is perfect for a busy weeknight! Serve with some rice and Garlic White Sauce!
Ingredients
Chicken Shawarma:
- 1/4 cup plain Greek yogurt
- 1 1/2 tablespoons lime juice
- 1 tablespoon tequila
- 2 tablespoons garlic minced
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 pound boneless, skinless chicken thighs
Garlic White Sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon mayo
- 1 tablespoon lemon juice
- 1 tablespoon garlic minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- pinch of ground black pepper
- serving: cooked rice of your choice, mint leaves, lemon wedges
Instructions
- Prep Chicken: In a large bowl whisk together 1/4 cup plain Greek yogurt, 1 1/2 tablespoons lime juice, 1 tablespoon tequila, 2 tablespoons garlic, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon smoked paprika, 1 1/2 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1 teaspoon kosher salt and 1/8 teaspoon ground black pepper. Add 1 pound boneless, skinless chicken thighs and toss to coat. Let marinate for 30 minutes (no longer than that or the lime juice will start to breakdown the chicken).
- Cook Chicken: Bring a large non-stick skillet to medium-high heat. Add chicken and sear on both sides, 1-2 minutes. Reduce heat and cook chicken 2-5 minutes per side or until fully cooked (internal temp. of 165℉ - use a meat thermometer) don't add all the marinade to the pan, but it is nice to cook the chicken in a little bit of it. Transfer to cutting board and let rest 5 minutes before slicing.
- Make Sauce: Add Garlic White Sauce ingredients to a small bowl; whisk to combine. Taste and add any additional salt, cumin or garlic - as desired.
- Serve: Serve the sliced chicken over a bed of rice with some Garlic White Sauce or make a Chicken Shawarma Rice Bowl.
Notes
- Dairy-Free: to make dairy-free use a plain dairy-free yogurt (unsweetened/unflavored) instead of the plain greek yogurt and use dairy-free feta instead of regular.
- Non-Stick Pan: I typically use a cast iron skillet for cooking and you can definitely use it here, but I have found that when you use yogurt in the marinade, things tend to stick a bit more so a nonstick worked nicely with this recipe.
Nutrition
Calories: 200kcal | Carbohydrates: 7g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 875mg | Potassium: 426mg | Fiber: 1g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 2mg
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