Description
This Shawarma-Spiced Grilled Chicken features tender boneless, skinless chicken breasts marinated in a fragrant blend of Middle Eastern spices and lemon, grilled to juicy perfection, and served with a creamy garlic yogurt sauce. This vibrant dish delivers bold flavors with a fresh, tangy finish, perfect for a satisfying weeknight dinner or casual gathering.
Ingredients
Scale
For the Chicken Marinade
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- Juice from 1 medium lemon
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon turmeric
- ¼ teaspoon curry powder
- 1/8 teaspoon cinnamon
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
For the Garlic Yogurt Sauce
- 7-ounce container 2% Greek yogurt
- 2 teaspoons lemon juice
- 2 garlic cloves, finely minced
- 1/8 teaspoon kosher salt
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Prepare the Chicken: Pound the chicken breasts to an even thickness to ensure uniform cooking and set aside.
- Make the Marinade: In a bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, smoked paprika, turmeric, curry powder, cinnamon, red pepper flakes, kosher salt, and freshly ground black pepper to create a flavorful marinade.
- Marinate the Chicken: Coat the chicken breasts thoroughly in the marinade, cover, and refrigerate for at least 1 hour to infuse the flavors.
- Prepare Garlic Yogurt Sauce: Mix the Greek yogurt with finely minced garlic, lemon juice, kosher salt, and fresh parsley. Refrigerate the sauce until ready to serve.
- Grill the Chicken: Preheat the grill to medium-high heat. Grill the marinated chicken for about 6 to 8 minutes total, turning once, until fully cooked and juices run clear.
- Rest and Serve: Allow the grilled chicken to rest for a few minutes before slicing. Serve topped with the garlic yogurt sauce and a sprinkle of fresh parsley for a fresh finish.
Notes
- Marinate the chicken longer for deeper flavor, up to 4 hours.
- Ensure the grill is properly preheated to avoid sticking.
- Use a meat thermometer to check for an internal temperature of 165°F for safe consumption.
- The garlic yogurt sauce can be made a day ahead and stored in the refrigerator.
- Serve with warm pita, rice, or a fresh salad for a complete meal.
