Overview
Flavorful Middle Eastern chicken shawarma marinated in yogurt and spices, cooked with olive oil for a juicy, tender result. Serve in pita, lettuce wraps, or as a bowl with fresh veggies. High-protein.
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40 minutes total, 4 servings, 15 ingredients.
In a large bowl, whisk together yogurt, olive oil, minced garlic, lemon juice, cumin, paprika, turmeric, cinnamon, oregano, salt, and pepper to make the marinade.
Add chicken pieces to the marinade, toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for best flavor).
Preheat a grill pan or skillet over medium-high heat, or preheat oven to 425°F (220°C) if baking.
Thread marinated chicken onto skewers (soak wooden skewers in water first) or cook loose in the pan. Grill or cook chicken for 10-12 minutes, turning occasionally, until charred on edges and internal temperature reaches 165°F (75°C). If baking, spread on a parchment-lined baking sheet and bake for 15-20 minutes, flipping halfway.
Let chicken rest for 5 minutes, then slice thinly if not already in strips.
Prepare tahini sauce by mixing tahini, lemon juice, minced garlic, a pinch of salt, and enough water to reach drizzling consistency.
Serve chicken shawarma with sliced tomatoes, cucumber, red onion, and tahini sauce in warm pita bread, lettuce wraps, or over rice/quinoa for bowls.
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