ogurt-Marinated Chicken Shawarma Recipe
Get ready to embark on a culinary journey to the streets of the Middle East with our flavorful Yogurt-Marinated Chicken Shawarma recipe. Bursting with aromatic spices and tender chicken, this dish is a celebration of bold flavors and vibrant textures. Whether you’re hosting a dinner party or simply craving a taste of exotic cuisine, this Chicken Shawarma is sure to satisfy your cravings and transport your taste buds to new heights.
Ingredients
Meat
- 2 lbs Chicken breasts, boneless skinless
Produce
- 4 cloves Garlic
- 1 tsp Oregano, dried
Condiments
- 1/4 cup Lemon juice
Baking & Spices
- 1 tsp Smoked paprika
- 1 tsp Salt
- 1 tsp Ground cumin
Oils & Vinegars
- 3/8 cup Canola oil
- 3 tbsp White vinegar
Dairy
- 1/4 cup Plain yogurt
Instructions
- Prepare Marinade: In a mixing bowl, combine the minced garlic, dried oregano, smoked paprika, salt, ground cumin, lemon juice, canola oil, white vinegar, and plain yogurt. Whisk until well combined.
- Marinate Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the chicken.
- Preheat Grill: Preheat your grill to medium-high heat, about 375-400°F (190-200°C).
- Grill Chicken: Remove the chicken from the marinade and discard any excess marinade. Place the chicken breasts on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Rest and Slice: Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. Slice the chicken breasts thinly across the grain.
- Serve: Serve the sliced chicken shawarma in pita bread or flatbread with your favorite toppings and condiments, such as shredded lettuce, diced tomatoes, cucumbers, tahini sauce, or garlic yogurt sauce.
Cook Notes and Variations
- Slow Cooker Method: If you prefer, you can also cook the marinated chicken in a slow cooker on low for 4-6 hours until tender and juicy.
- Vegetarian Option: For a vegetarian version of shawarma, substitute the chicken with sliced portobello mushrooms or tofu and follow the same marinating and grilling process.
- Spice Level: Adjust the amount of spices used in the marinade according to your preference for heat. Add more paprika for a spicier kick or reduce it for a milder flavor.
Keto and Low Carb Versions
Keto Version
To make this Chicken Shawarma recipe keto-friendly, simply ensure that your yogurt is unsweetened and low in carbs. Additionally, serve the grilled chicken with low-carb wraps or lettuce cups instead of traditional pita bread.
Low Carb Version
For a low-carb version, omit the pita bread entirely and serve the grilled chicken shawarma over a bed of salad greens or alongside grilled vegetables. You can also reduce the amount of lemon juice used in the marinade to further decrease the carb content.
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of chicken breasts?
Yes, you can absolutely use chicken thighs instead of chicken breasts for this recipe. Just adjust the cooking time accordingly, as thighs may require a few extra minutes on the grill.
2. Can I make the marinade in advance?
Yes, you can prepare the marinade ahead of time and store it in an airtight container in the refrigerator for up to 3 days. This can save you time when you’re ready to cook the chicken.
3. Can I bake the chicken instead of grilling it?
Certainly! If you don’t have access to a grill, you can bake the marinated chicken in a preheated oven at 375°F (190°C) for approximately 25-30 minutes, or until cooked through.
4. What toppings go well with chicken shawarma?
Chicken shawarma pairs well with a variety of toppings, including diced tomatoes, cucumbers, red onions, parsley, pickled turnips, and tahini sauce or garlic yogurt sauce.
5. Can I freeze the marinated chicken?
Yes, you can freeze the marinated chicken in a freezer-safe container or resealable plastic bag for up to 3 months. Thaw it in the refrigerator overnight before grilling or baking.
In conclusion, our Yogurt-Marinated Chicken Shawarma recipe is a delightful blend of Middle Eastern flavors that will tantalize your taste buds and leave you craving more. With its succulent grilled chicken, fragrant spices, and creamy yogurt marinade, this dish is a true culinary masterpiece. Whether you’re cooking for a crowd or simply indulging in a weeknight dinner, this Chicken Shawarma is guaranteed to impress. So fire up the grill, whip up the marinade, and get ready to savor every savory bite of this irresistible dish!
