Chicken Shawarma with Creamy Garlic Sauce

Chicken Shawarma with Creamy Garlic Sauce

For the Chicken:

2 lbs boneless, skinless chicken thighs or breasts

1 tablespoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper (adjust to taste)

1 tablespoon lemon juice

2 tablespoons olive oil

Salt and pepper, to taste

For the Garlic Sauce:

1 cup plain Greek yogurt

2 cloves garlic, minced

1 tablespoon lemon juice

1/2 teaspoon ground cumin

Salt and pepper, to taste

Fresh parsley, for garnish

Instructions:

Marinate the Chicken:

In a large bowl, combine the ground cumin, ground coriander, paprika, turmeric, ground cinnamon, ground ginger, cayenne pepper, lemon juice, olive oil, salt, and pepper. Mix well to create a marinade.

Add the chicken to the marinade, ensuring it is well coated. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

Cook the Chicken:

Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.

Prepare the Garlic Sauce:

In a small bowl, mix together the Greek yogurt, minced garlic, lemon juice, ground cumin, salt, and pepper. Adjust seasoning to taste.

Serve:

Slice the cooked chicken and serve it warm with the creamy garlic sauce drizzled on top. Garnish with fresh parsley. This dish pairs well with riced cauliflower or a fresh salad.