SHAWARMA-SPICED CHICKEN WITH GARLIC YOGURT SAUCE

Shawarma-Spiced Chicken With Garlic Yogurt Sauce image

Provided by Michelle S.

Categories Chicken

Time 30m

Yield 4 Salads, 4 serving(s)

Number Of Ingredients 17

1 lb chicken breast
1 tablespoon extra virgin olive oil
1 medium lemon
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon turmeric
1/4 teaspoon curry powder
1/8 teaspoon cinnamon
1 pinch red pepper flakes
1 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper, to taste
7 ounces Greek yogurt, 2% (I like Fage)
2 teaspoons lemon juice
2 garlic cloves, finely minced
1/8 teaspoon kosher salt
1 tablespoon parsley, Chopped

Steps:

Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside.
In a medium bowl, combine olive oil and lemon juice. Whisk until combined. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight.
In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. Stir to combine and refrigerate until ready to use.
Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve.
Read more at https://www.skinnytaste.com/shawarma-spiced-grilled-chicken-with-garlic-yogurt/#yXiFpdlgXyXECXpM.99.

Nutrition Facts : Calories 241, Fat 14.2, SaturatedFat 3.5, Cholesterol 72.6, Sodium 728.5, Carbohydrate 3.7, Fiber 0.9, Sugar 0.6, Protein 24.3