Chicken Shawarma Spiced Grilled Chicken with Garlic Yogurt Sauce

How to Make Chicken Shawarma Spiced Grilled Chicken with Garlic Yogurt Sauce

1. 1

   Step 1: Prepare the marinade and reserve sauce yogurt

   In a large bowl combine the full amount of Greek yogurt, olive oil, lemon juice, 2 minced garlic cloves (reserve the remaining garlic for the sauce), shawarma spice blend and kosher salt. Mix until smooth and divide: reserve about 1/3 cup of the yogurt mixture in a small bowl for the garlic yogurt sauce, then add the remaining marinade to the chicken. The reserved portion will be finished later as the sauce.

   For this step

   • 1 1/4 cupsPlain full-fat Greek yogurt (total)
   • 2 tbspOlive oil
   • 2 tbspFresh lemon juice
   • 2 tbspShawarma spice blend (cumin, paprika, coriander, turmeric, cinnamon)
   • 1 1/2 tspKosher salt
   
2. 2

   Step 2: Marinate the chicken

   Add the chicken thighs to the bowl with the remaining marinade, turning to coat thoroughly. Cover and refrigerate at least 1 hour and up to 8 hours to let the flavors penetrate.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs
   
3. 3

   Step 3: Preheat grill and cook the chicken

   Preheat your grill to medium-high (about 400–450°F / 200–230°C) and oil the grates. Grill the marinated thighs 6–8 minutes per side, flipping once, until nicely charred and the internal temperature reaches 165°F (74°C).
4. 4

   Step 4: Make the garlic yogurt sauce and prep garnishes

   To the reserved yogurt mixture add the remaining minced garlic, a squeeze of lemon, a drizzle of olive oil and chopped parsley; taste and adjust salt as needed. Warm pita or prepare greens and chop additional parsley for garnish while the chicken rests.

   For this step

   • 1/4 cupFresh parsley, chopped
   • 4 piecesPita bread or greens, for serving
   
5. 5

   Step 5: Rest, slice and assemble

   Let the grilled chicken rest 5 minutes, then slice thinly against the grain. Serve in warm pita or over greens, spoon over the garlic yogurt sauce, and sprinkle with extra parsley for freshness.

1. In a large bowl combine the full amount of Greek yogurt, olive oil, lemon juice, 2 minced garlic cloves (reserve the remaining garlic for the sauce), shawarma spice blend and kosher salt. Mix until smooth and divide: reserve about 1/3 cup of the yogurt mixture in a small bowl for the garlic yogurt sauce, then add the remaining marinade to the chicken. The reserved portion will be finished later as the sauce.
2. Add the chicken thighs to the bowl with the remaining marinade, turning to coat thoroughly. Cover and refrigerate at least 1 hour and up to 8 hours to let the flavors penetrate.
3. Preheat your grill to medium-high (about 400–450°F / 200–230°C) and oil the grates. Grill the marinated thighs 6–8 minutes per side, flipping once, until nicely charred and the internal temperature reaches 165°F (74°C).
4. To the reserved yogurt mixture add the remaining minced garlic, a squeeze of lemon, a drizzle of olive oil and chopped parsley; taste and adjust salt as needed. Warm pita or prepare greens and chop additional parsley for garnish while the chicken rests.
5. Let the grilled chicken rest 5 minutes, then slice thinly against the grain. Serve in warm pita or over greens, spoon over the garlic yogurt sauce, and sprinkle with extra parsley for freshness.