I stumbled across this recipe for chicken shawarma the other night Sam the Cooking Guy’s Youtube channel. I made it today for a family lunch. It was delicious and I wish I made more!
The recipe suggests that you let the chicken marinade overnight. I did two hours and it still came out really good.
If you want a great grilled chicken recipe, save this into ClipDish, you won’t be disappointed.
Ingredients
Chicken
- 900 g boneless, skinless chicken thighs
- 120 ml plain yogurt
- 5 cloves garlic, minced
- 15 ml coriander powder
- 15 ml cumin
- 15 ml smoked paprika
- 5 ml red pepper flakes
- Juice of 1 lemon
- 30 ml olive oil
- 5 ml kosher salt
- 5 ml black pepper
To Serve
- Naan
Garlic White Sauce
- 240 ml yogurt
- 3 large cloves garlic, minced
- 5 ml cumin
- Juice of 1/2 lime
- 15 ml finely chopped parsley
- 15 ml white vinegar
- 2.5 ml kosher salt
- 2.5 ml coarse ground black pepper
- 30-45 ml milk (adjust to preferred consistency)
Directions
Chicken
- Cut chicken into even pieces, approximately 2-2.5 cm each.
- In a bowl, combine chicken, yogurt, minced garlic, coriander powder, cumin, smoked paprika, red pepper flakes, lemon juice, olive oil, salt, and pepper. Mix well.
- Cover the mixture and refrigerate for 2 hours, or overnight for optimal flavor.
- If using wooden skewers, soak them in water for at least one hour prior to use.
- Preheat the grill to medium-high heat.
- Thread the chicken onto the skewers. Lightly oil the grill and cook the chicken, turning often, until the internal temperature reaches 79-82°C.
- Serve the grilled chicken with naan and garlic white sauce.
Garlic White Sauce
- Combine yogurt, minced garlic, cumin, lime juice, parsley, vinegar, salt, and black pepper in a bowl and mix well.
- Gradually stir in milk until the sauce reaches your desired thickness.
