Grilled Chicken Shawarma
This recipe comes to us courtesy of our friend Maciek, better known as Grilling with Dad.
Submitted by: Maciek from Libertyville, IL
Yield: 4 servings
Preparation Instructions:
1. Start by seasoning your boneless, skinless chicken thighs with the seasoning, then add lemon juice and a few tablespoons of plain yogurt.
2. Mix and season a bit more. Let the chicken marinade in the fridge for 2-3 hours for maximum flavor.
3. While the chicken is marinating, mix the garlic sauce. Equal parts plain yogurt and mayo, a squeeze of lemon juice and 3-4 cloves minced garlic.
4. Grill the chicken over direct, high heat to get it charred up and build up that delicious crust. Pull when cooked through and chop it up.
5. Start with a warm pita, add the garlic sauce, shredded lettuce, a few tomato slices, a big pile of chicken and top it all off with more garlic sauce.
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More About This Recipe
This recipe is great for the grill, but you can follow this marinade technique and fry the chicken in a skillet or simply roast it in the oven until the internal temperature reaches 165F.
Wow! Big hit! The chicken was so tender! The spice was just right!
Great
Followed this recipe but didn’t have lemons when I started the marinade process so added a splash of white vinegar for the acidity. When I make this again, besides having lemons, would be to add salt and pepper to the chicken. I did add salt and pepper to the garlic sauce. Delicious recipe for a fraction of the price of what you would pay at a restaurant.
First try using this spice and this recipe. Wow, it was so good! Didn’t know what to expect and was blown away by the flavors. It’s a new favorite.
This recipe is indescribably luscious!