CHICKEN SHAWARMA RECIPE

Ingredients

Marinade

• 2 boneless, skinless chicken breasts, halved lengthwise 1 1/4 – 1 1/2 pounds
• 1/3 cup extra virgin olive oil
• Juice of one lemon
• 3 minced garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground Coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• pinch of red pepper flakes

yogurt sauce

• 1/2 cup Greek yogurt
• Juice of 1/2 lemon
• 1/2 tablespoon olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 pinches crushed red pepper

Wrap

• Warmed flatbread
• Chopped romaine lettuce
• Cucumber slices
• Grape tomatoes, halved
• Feta cheese
• Thinly sliced ​​red onions

Instructions

In a large Ziploc bag, add olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, salt, freshly ground black pepper and flakes. Red pepper; Shake to combine. Add the chicken and marinate in the refrigerator for 2-3 hours. Preheat
gas grill to 350 degrees. Fry chicken breasts for 5 to 7 minutes on each side; They are ready when they reach an internal temperature of 160-165 degrees Fahrenheit. Remove from the grill, cover loosely with aluminum foil and let rest for 10 to 15 minutes.In a small bowl, stir together yogurt, lemon juice, olive oil, garlic, salt, pepper and crushed red pepper.
Cut the chicken into small pieces. Layer chicken, romaine lettuce, cucumbers, tomatoes, feta cheese, red onions and yogurt sauce on warm flatbread. Garnish with fresh parsley if desired.

Notes

Boneless, skinless chicken breasts or boneless, skinless chicken thighs work equally well in this recipe.Since the legs naturally cook a little slower, you will have to extend the cooking time by a few minutes.
For great flavor, marinating for about 2 to 3 hours is optimal without the acidity of the lemons changing the consistency or texture of the chicken.
For best results, reheat the flatbread by wrapping it in aluminum foil and placing it in a preheated 350 degree oven for about 10 minutes. You can also heat it unwrapped on a microwave-safe plate in the microwave for about 15 seconds.
Are you watching your carbohydrates?Omit the flatbread and serve as a salad.
You can replace the yogurt sauce with tzatziki sauce or tahini sauce.
Serve this recipe promptly. Chicken will dry out if reheated, overheated, or cut too early. So plan it accordingly.
The yogurt sauce can be made up to two days in advance and stored in the refrigerator.Store leftovers in an airtight container in the refrigerator for up to 3 days.

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