Chicken Shawarma
The king of all Mediterranean street food - simple, savory Chicken Shawarma with a luscious lemon yogurt sauce - a treat for your tastebuds!
Servings 14
Calories 418kcal
Ingredients
Marinade
- 4 tablespoons avocado oil plus more for roasting
- 2 tablespoons lemon juice (1 lemon)
- 4 teaspoons ground coriander
- 1 tablespoon salt
- 1 tablespoon ground cumin
- 1 tablespoon ground cardamom
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon black pepper
- ½ teaspoon ground cloves
- ½ teaspoon cayenne pepper
- 8 boneless skinless chicken thighs (about 2 pounds)
Yogurt Sauce
- 1 cup plain Greek yogurt
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- Black pepper to taste
For Serving
- 4-6 flatbread (like naan)
- Iceberg lettuce
- Tomatoes sliced
- Red onion peeled and thinly sliced
- Cucumber chopped or sliced
Instructions
- Add all marinade ingredients into a large bowl or gallon-size Ziploc bag and mix well. Add the chicken thighs and toss until coated. Cover the bow or seal the bags and marinate in the fridge for at least 3 hours to overnight.
- To a small bowl, add the sauce ingredients and mix well. Place in the fridge in a sealed container until you're ready to assemble the wraps. (You do not have to make the sauce in advance, but it does allow the flavors to marry and stand out more.)
- When you're ready to start cooking, remove the chicken from the fridge and let it warm up on the counter for 20-30 minutes. Then preheat the oven to 425 degrees F, line a baking sheet with foil, and grease the foil with a light coating of avocado oil.
- Place the chicken thighs on the baking sheet in a single layer, and roast for 15 minutes until the chicken is fully cooked. (I like to check it has reached 165 degrees F internal temp with an instant-read thermometer). Once cooked through, turn the oven to broil and cook for a couple of minutes if you want the thighs slightly charred. (highly recommend!
- Remove from the oven and allow the chicken thighs to rest for 10 minutes before slicing them into thin strips. Assemble the wraps with a smear of yogurt sauce, chicken thigh strips, and veggies toppings of your choice. *Pro Tip: Place the wraps in the warm oven (after the chicken is cooked) for a few minutes prior to assembling.
Notes
The nutritional information above is for the chicken only and does not include toppings or sauce.
Yogurt Sauce Nutritional Information
(serving size: 2 tablespoons - makes 14 servings)
(serving size: 2 tablespoons - makes 14 servings)
- Calories: 48 kcal
- Protein: 1g
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 7mg
- Sodium: 31mg
- Fiber: 0g
- Sugar: 1g
Nutrition
Serving: 2thighs | Calories: 418kcal | Carbohydrates: 5g | Protein: 45g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1951mg | Potassium: 680mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 673IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 4mg
