Chicken Shawarma

When our girls came home from college for a few weeks this summer, we invited my parents to join our family for dinner on the deck.  Chicken Shawarma was a huge hit with everyone! The grilled chicken thighs were marinated overnight with a tasty spice mixture and served with homemade tzatziki, warm naan bread, sliced cucumbers, tomatoes, romaine lettuce and hummus on the side. Everyone made a shawarma sandwich or bowl tailored to their own tastes by folding chicken and whichever toppings they wanted in the naan bread, or topping their bowl of lettuce with cukes, tomatoes, chicken and drizzled with tzatziki. 

Chicken Shawarma

Marinade Ingredients:
juice of 2 lemons
1/2 cup olive oil
6 cloves garlic, minced
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon ground pepper

2.5 pounds chicken thighs, trimmed

Additional ingredients to complete the meal:
2-3 Persian cucumbers, cubed
1 box cherry tomatoes, sliced in half
naan (warmed in 400 degree oven on an oiled baking sheet, sprinkled with a little water for 2-3 minutes) 
or pita bread
chopped romaine lettuce
tzatziki (recipe below)

Combine marinade ingredients in large plastic ziplock bag or bowl. Add chicken thighs and marinade for at least 1 hour or up to 24 hours. Grill over medium grill until brown on both sides, about 4-5 minutes per side. Slice into thin pieces and serve with sliced tomatoes, cucumbers, shredded romaine lettuce, warmed naan, and tzatziki or hummus drizzled on top. Alternatively, you can make a Chicken Shawarma bowl by topping a bowl of romaine lettuce with all the fixings and drizzle with tzatziki. 


1.5 cups plain Greek yogurt (2% or full fat)
1 medium English cucumber, grated and squeezed of excess moisture
juice of 1 lemon
2 cloves garlic
2 tablespoons chopped fresh dill (dried works if you don't have fresh)
kosher salt and pepper to taste

Combine all ingredients in bowl. Serve as a dressing for Chicken Shawarma or as a dip with crudités .

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