Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce
An easy grilled chicken version of the classic Turkish street food, usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers, or try it with rice pilaf, or on a pita.
An easy grilled chicken version of the classic Turkish street food, usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers, or try it with rice pilaf, or on a pita.
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 2 teaspoons lemon juice
- 1/8 teaspoon cinnamon
- 3 cloves (minced)
- pinch red pepper flakes
- freshly ground black pepper (to taste)
- 1/8 tsp kosher salt
- â¼ teaspoon turmeric
- chopped parsley (for garnish)
- 1 pound 2 boneless skinless chicken breasts, cut in half lengthwise
- juice from 1 medium lemon
- â¼ teaspoon curry powder
- 1 7-ounce container 2% greek yogurt (i like fage
- 2 cloves (finely minced)
- Carbohydrate 0.647626041754405 g
- Cholesterol 0 mg
- Fat 1.7593825 g
- Fiber 0.302739591042542 g
- Protein 0.14582354167053 g
- Saturated Fat 0.2416561875 g
- Serving Size 1 1 serving (124g)
- Sodium 340.807783333344 mg
- Sugar 0.344886450711863 g
- Trans Fat 0.0631818125000002 g
- Calories 18 calories
Step-by-step
- 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.
- 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.
- 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.
- 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.
- 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.
Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between school pick-ups, work deadlines, and keeping the house running smoothly, the thought of spending hours in the kitchen often leaves me feeling overwhelmed. But, what if I told you there’s a way to enjoy restaurant-quality food without the restaurant-quality time commitment? This Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce is my secret weapon, a simple yet incredibly flavorful recipe that’s become a staple in our weekly meal rotation.
The beauty of this dish lies in its versatility. It’s adaptable to whatever my family is in the mood for. One night, it might be served over fluffy couscous, complemented by a vibrant cucumber and yogurt salad. Another night, I might serve it nestled in warm pita bread, creating a satisfying and portable meal perfect for a quick lunch or even a picnic. The possibilities are endless! The heart of this recipe is undoubtedly the marinade. The fragrant blend of spices – cumin, paprika, turmeric, and a hint of cinnamon – transforms humble chicken breasts into an explosion of flavor. The process is wonderfully simple; just combine all the ingredients in a zip-top bag, let the chicken marinate for at least an hour (or overnight for even deeper flavor), and then grill until perfectly cooked. The grilling method adds a delicious char, enhancing the overall taste.
And let's not forget the incredible garlic yogurt sauce! This creamy, tangy condiment is the perfect counterpoint to the richness of the grilled chicken. It’s quick to make, requiring just a simple whisk of yogurt, garlic, lemon juice, and a pinch of salt. The cool, refreshing taste cuts through the warmth of the spices beautifully. The whole process, from start to finish, takes less than 30 minutes of active cooking time, making it ideal for a weeknight meal when time is precious. It’s a recipe that consistently impresses, earning rave reviews from my family and even surprising my usually picky eaters. The leftovers, if any, are just as delicious the next day – perfect for a quick lunch or a satisfying addition to a salad.
Beyond the convenience, this recipe has become more than just a meal; it’s a symbol of efficient, enjoyable cooking. It’s proof that you can create something truly special without sacrificing your time or sanity. This is not just a dinner; it’s a chance to reconnect with my family over something delicious and satisfying that I felt good about making. The simple act of preparing a flavorful, healthy meal feels incredibly rewarding, especially when shared with loved ones. So, if you're looking for a weeknight dinner that's both flavorful and stress-free, give this Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce a try. I’m confident it will become a new family favorite.
Tips and Variations:
- Marinate longer: For even more intense flavor, marinate the chicken overnight.
- Spice it up: Add more red pepper flakes for extra heat.
- Different protein: Substitute the chicken with lamb or beef for a variation.
- Serving suggestions: Serve the chicken with rice, pita bread, couscous, or a fresh salad.
- Make it ahead: The chicken and sauce can be prepared a day in advance, making for an even quicker weeknight meal.
This recipe is a testament to the idea that delicious food doesn't have to be complicated. Sometimes, the simplest recipes offer the greatest rewards—a flavorful meal, a happy family, and a little more time for the things that truly matter. This recipe is my contribution to easy, healthy, and delicious eating.
