I have to say that this is one of the best marinades I have ever made. I might even use the marinade as a sauce in the future as it was so good (spoiler, I did).
I think this marinade is one of the best marinades I have ever made, and it has a very unique flavor combination of garlic, sweet spices like cinnamon, clove, and nutmeg, and tangy yogurt and lemon. It is one of the most delicious marinades I’ve ever tried.
Apronese recipe is available below, read and make this chicken dish.
Grilled Chicken Shawarma: How to Serve it
It’s just that good. It’s just that easy to snack on this flavorful chicken all on its own. I first made this chicken with the intention of making these sandwich wraps, but then I used it as a topping for salads and eventually just ate it plain as a snack. It’s that good. You can use this delicious chicken in lots of ways.
Even if you don’t want the sandwich, you need to try the chicken but aren’t sure if you are going to like it or not, so I divided the ingredient list to show you just the chicken & marinade, just in case you want to use it for something other than the sandwich.
Rotisserie vs Grilled Chicken Shawarma
This chicken shawarma is not quite like chicken shawarma you’ve had in a restaurant. Chicken shawarma served in restaurants is often cooked slowly on a rotisserie with fattier chicken parts.
As a result of the slow roasting, you get an incredibly moist, greasy delight that is delicious on a busy night! However, this grilled chicken shawarma is just as good as any other dish.
Chicken Shawarma: What Kind of Chicken Is Best?
The marinade below was made with two chicken breasts, but it also works great with chicken thighs. This marinade is great for both.
With chicken thighs, you’re going to get a bit of fattier pieces too, which will make it more like a rotisserie chicken shawarma that you’ve ever had at a restaurant. The amount of marinade will also be enough for about 4-6 boneless, skinless chicken thighs to be marinated.
You’re going to want to take a bite out of this homemade chicken shawarma that’s bursting with flavor, thanks to a magical blend of lemon, yogurt, and Mediterranean herbs.
Chicken & Marinade
- 2 large chicken breasts (1.25 lbs) ($2.48)
- 1/2 cup plain yogurt ($0.25)
- 1 Tbsp garlic, minced ($0.36)
- 1 Tbsp lemon juice ($0.32)
- 1/2 tsp cinnamon ($0.03)
- 1/2 tsp dried oregano ($0.03)
- 1/2 tsp salt ($0.02)
- 1/4 tsp ground nutmeg ($0.03)
- 1/4 tsp ground cloves ($0.03)
- 7 oz cup plain greek yogurt ($1.59)
- 1/4 tsp garlic, minced ($0.03)
- 1/4 tsp dried dill ($0.03)
- 1/4 tsp salt ($0.02)
- You need to combine the ingredients for the marinade (yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove) in a small bowl. Adding the chicken to the marinade, coating it well, and covering it with plastic wrap for 4-24 hours is an excellent way to maximize the flavor. If you wish to serve the chicken in strips before marinating, do so.
- You will need a 7 ounce container of plain greek yogurt to prepare the yogurt sauce. Open the yogurt and stir in the garlic, dill, and salt to your liking. Refrigerate until you are ready to use it.
- It is important to grill the chicken after it has been marinated until it is cooked thoroughly (I use a George Foreman grill and cook it for about 7 minutes).
- The vegetables for the sandwich should be prepared as follows: chop the lettuce, rinse it in a colander, and drain it. Wash and slice the cucumber and tomato before serving.
- Make chicken shawarma sandwiches by spreading yogurt sauce on your flat bread. Cover the top with the chicken and vegetables, and then roll up the sandwich so that it is as tightly closed as possible. You can wrap the sandwich in foil so that it stays closed while you are eating it.
Serving: 1 Serving ・ Calories: 894.98 kcal ・ Carbohydrates: 98.63 g ・ Protein: 64.18 g ・ Fat: 27.65 g ・ Sodium: 1009.68 mg ・ Fiber: 11.03 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
How to Make Chicken Shawarma – Step By Step Photos
In the blender, combine yogurt, lemon juice, garlic, cinnamon, oregano, salt, and nutmeg into a marinade. To make the marinade, combine yogurt, lemon juice, garlic, cinnamon, oregano, nutmeg, and clove. This is a really amazing blend of herbs and spices. You just have to give it a try.
I just added the marinade to a large freezer bag (after the chicken was thawed, of course) and marinated the chicken breasts in it for 4-24 hours.
Since the chicken breasts were frozen, I did not need to scrape any of the marinade off, I simply added it in the freezer bag with the chicken.
In my opinion, it may be time for me to upgrade my 10-year-old, single-serving sized George Foreman grill from which I grill the chicken until it is cooked through. It is time for me to provide more grilling space in my home.
It is important to let the meat rest for a few minutes after grilling it. This will allow the juices to redistribute, and it will make it easier for the juices to blend together after it has been sliced into strips. Like I said, I will probably slice the meat *before* marinating to allow more flavor to permeate.
There are a couple of ingredients I used when making the yogurt sauce for the sandwich. First, I added dried dill, minced garlic, and salt to a container of plain greek yogurt, and stirred it together.
It doesn’t matter how many you buy, there’s no rule that says you have to measure them, you just have to sprinkle some in, taste it, and add more if necessary. I prefer to refrigerate the sauce for a while so the flavor can soak into the yogurt.
As soon as the butter is ready, prepare the vegetables for the sandwich. Wash the cucumber, tomato, and red onion (and maybe red onion as well, if you’re feeling particularly adventurous).
Thickly chop the lettuce, and let it drain in a colander until it’s mostly dry before you use it.
Upon preparing the butter for the sandwich, wash the cucumber, tomato, and red onion (and maybe the red onion as well, if you’re feeling particularly adventurous).
Once you have made the butter, prepare the vegetables for the sandwich. When you are ready to use the lettuce, chop it closely, and then let it dry for a couple of minutes in a colander.
If you want to eat, you have to roll into the kitchen, if you want to eat delicious Shawarma chicken, you have to follow the recipe that Apronese instructed. Please share in the comments if you know of any other delicious Grilled Chicken recipes.
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