Chicken Shawarma with Creamy Garlic Sauce
| For the Chicken | |
| 2 lbs | boneless, skinless chicken thighs or breasts |
| 1 tbsp | ground cumin |
| 1 tsp | ground coriander |
| 1 tsp | paprika |
| ½ tsp | turmeric |
| ½ tsp | ground cinnamon |
| ½ tsp | ground ginger |
| ¼ tsp | cayenne pepper (adjust to taste) |
| 1 tbsp | lemon juice |
| 2 tbsp | olive oil |
| Salt and pepper, to taste | |
| For the Garlic Sauce | |
| 1 cup | plain Greek yogurt |
| 2 cloves | garlic, minced |
| 1 tbsp | lemon juice |
| ½ tsp | ground cumin |
| Salt and pepper, to taste | |
| Fresh parsley, for garnish |
| 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 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 pita bread, rice, or a fresh salad. |