Description
It’s traditionally served with a garlic yogurt sauce that’s gently seasoned.
INGREDIENTS FOR THE CHICKEN: 13 CUP OLIVE OLIVE OLIVE OLIVE OLIVE OLIVE OL
1 lemon, freshly squeezed
3 garlic cloves, minced
2 teaspoon cumin powder
1 tsp. coriander powder
1 tsp. paprika (smoked)
1/2 tablespoons turmeric powder
1/3 tsp. salt (kosher)
1/4 tablespoons black pepper, freshly cracked
1 1/4–1 1/2 pound boneless, skinless chicken breasts, cut in half lengthwise
TO MAKE THE SAUCE:
1/2 GALLON GREEK YOGURT
1/3 oz. lemon juice
1/2 Tablespoons Extra Virgin Olive Oil
1/4 teaspoons Kosher salt
1/4 teaspoons fresh ground black pepper
2 pinches crushed red pepper
FOR THE SHAWARMAS: 2 garlic cloves,
minced 1/4 teaspoons
Kosher salt 1
4 teaspoons fresh ground black pepper
2 pinches crushed red pepper
Pita Bread, Romaine Salad, Chopped Cucumber Slices, Grape Tomatoes, Halved Feta Cheese, Thinly Sliced Red Onions
To make the chicken, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground tumeric, salt, and freshly ground black pepper in a large resealable bag. To blend, give a good shake. Add the chicken and marinate in the refrigerator for 2–3 hours.
Preheat the gas grill to 350 degrees Fahrenheit. Cook for 5–7 minutes on each side of the chicken breasts. When chicken breasts achieve an internal temperature of 160-165oF, they are done. Remove off the grill and let aside for 10–15 minutes, covered loosely with an aluminum foil tent.
To make the sauce, mix together the yogurt, lemon juice, olive oil, garlic, salt, pepper, and crushed red pepper in a small bowl.
Cut the chicken into small bite-size pieces before assembling the shawarmas. Layer chicken, romaine, cucumber, tomatoes, feta cheese, red onions, and yogurt sauce in heated pita bread.
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