Description
Turn your kitchen into a shawarma spot with this juicy, spice-packed chicken and creamy yogurt sauce. It tastes like takeout but feels even better homemade.
Ingredients
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1½ lb boneless skinless chicken thighs
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3 tablespoons olive oil
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3 cloves garlic, minced
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2 teaspoons ground cumin
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2 teaspoons smoked paprika
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1 teaspoon ground coriander
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1 teaspoon turmeric
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½ teaspoon cinnamon
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1 teaspoon salt
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½ teaspoon black pepper
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2 tablespoons lemon juice
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1 cup plain Greek yogurt
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1 tablespoon olive oil
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1 tablespoon lemon juice
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1 small garlic clove, grated
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½ teaspoon salt
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1 tablespoon fresh dill or parsley, chopped
Instructions
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Whisk olive oil, lemon juice, garlic, spices, salt, and pepper in a bowl.
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Add chicken and coat well. Marinate at least 2 hours or overnight.
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Mix yogurt sauce ingredients in a bowl and refrigerate.
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Heat a skillet or grill pan over medium-high heat.
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Cook chicken 5 to 7 minutes per side until golden and cooked through.
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Rest chicken for 5 minutes, then slice thinly.
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Serve warm with yogurt sauce, pita, and fresh toppings.