YOGURT MARINATED CHICKEN SHAWARMA

YOGURT MARINATED CHICKEN SHAWARMA image

Categories Chicken

Yield 4 servings

Number Of Ingredients 22

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2 lb. boneless, skinless chicken thighs, cut into 1-inch cubes
1 3â4 cups full-fat Greek yogurt
1â2 cup plus 2 tbsp. olive oil
1 tbsp. freshly ground black pepper, plus more to taste
1 tbsp. ground allspice
1 1â2 tsp. ground coriander
1 1â2 tsp. ground cumin
1 tsp. cinnamon
1 tsp. kosher salt, plus more to taste
8 cloves garlic, minced
1 small white onion, grated
Skewers, for grilling
4 pita breads
1 tbsp. fresh lemon juice
1â2 cup minced cucumber
1â2 cup frozen, thawed, chopped spinach
2 tbsp. minced fresh dill
2 tbsp. minced fresh mint
2 tbsp. minced fresh parsley
1 tsp. dried mint
1â2 bulb fennel, outer layer discarded, cored and finely chopped
Sumac for garnish

Steps:

Combine chicken, 1â4 cup yogurt, 1â2 cup oil, 1 tbsp. pepper, the allspice, coriander, cumin, cinnamon, 1 tsp. salt, 3â4 of the garlic, and the onion in a bowl; cover and refrigerate 1 hour or until ready to use. Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high.) Thread chicken on skewers, discarding marinade; season with salt and pepper. Grill chicken, turning as needed, until charred and almost cooked through, about 10 minutes; remove from grill. Place pita on grill and top with skewers; grill until pita is slightly charred and chicken is cooked through, 8â10 minutes more. Transfer pita to a cutting board and let chicken skewers rest on top for 10 minutes. Meanwhile, combine remaining garlic and the lemon juice in a bowl; let sit for 10 minutes. Whisk in remaining yogurt and oil, the cucumber, spinach, fresh and dried herbs, fennel, salt, and pepper. Garnish shawarma with sumac and serve with yogurt sauce.