Chicken Shawarma

Shawarma is traditionally prepared on a vertically rotating pit with spiced meats stacked on it. The meat can rotate for hours slowly gathering juices and flavor, yum! It is then thinly shaved and served on its own or stuffed inside a warm flatbread along with a garlicky yogurt sauce, tomatoes, onion, lettuce, ect. Obviously, average folks like I don’t own a snazzy machine like that, so we opt for the closest thing to it. Which is the glorious grill! Like I’ve said before, the grill plays a huge roll in adding smoky flavor to meats. Once you pull the garlicky spiced chicken off the grill, the aroma that fills your home is unreal. I’ve come to love this chicken so much I’ve actually included it into my weekly meal prep a few times. You can either throw it into a Greek salad like I do, or tuck it into a warm pita. However you chose to enjoy shawarma, it’s grilling season, so take advantage!

Ingredients:

2 lb boneless skinless thicken thighs
3-4 tbsp Greek yogurt
1 tbsp onion
3 garlic cloves
1/2 tsp black pepper
3/4 tsp salt
1/4 tsp cayenne
2 tsp cumin
1/2 tsp coriander
1 1/2 tsp paprika
1/4 cup olive oil

Instructions:

1 . Combine all the ingredients in a large bowl. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours.

 

2 . Place two skewers beside each other. Roll up each marinated chicken thigh and slide it onto both skewers.

3 . Grill both sides of the skewered chicken thighs on high heat until fully cooked through (about 10 minutes per side).

 

4 . Using a sharp knife, slice off a desired amount of chicken and place it into each pita. Top with your favorite toppings. I like to use Romain lettuce, cherry tomatoes, red onion, cucumber, and of course Greek yogurt sauce.