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Chicken Shawarma with Garlic Sauce

Chicken Shawarma with Garlic Sauce

This Chicken Shawarma with Garlic Sauce is a quick and flavorful take on the classic Lebanese dish.
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Prep Time 2 hours
Cook Time 15 minutes
Refrigeration Time 1 hour
Total Time 15 minutes
Course Main Course
Cuisine Lebanese, Middle Eastern
Servings 6 servings
Calories 277 kcal

Equipment

  • Grill
  • Skillet
  • Air Fryer
  • mixing bowl
  • small bowl
  • Refrigerator
  • Tin Foil

Ingredients
  

For the Chicken Marinade

  • 2 pounds boneless, skinless chicken breast buy cutlets to skip a step
  • 2 tablespoons olive oil
  • 1 whole lemon zested and juiced
  • 3 tablespoons fat free chicken stock
  • 3 cloves garlic minced
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground coriander
  • ¼ teaspoon cinnamon
  • 1 teaspoon kosher salt
  • ground pepper to taste

For the Garlic Sauce

  • ⅔ cup nonfat, plain Greek yogurt
  • 2 cloves garlic grated
  • 1 teaspoon olive oil
  • 2 tablespoons lemon juice
  • 3-4 tablespoons almond milk or skim milk to adjust consistency
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Optional Ingredients for Serving

  • pita
  • tomatoes
  • cucumber
  • parsley
  • iceberg lettuce

Instructions
 

Prep the Chicken

  • Cut chicken breasts in half length-wise or buy chicken cutlets. Mix all marinade ingredients together in a large bowl and add chicken.
  • Coat chicken completely with marinade. Cover bowl and refrigerate for at least 2 hours or up to 24 hours.

Prep the Garlic Sauce

  • In a small bowl, mix all sauce ingredients together. Add more or less milk to reach your desired consistency. Refrigerate for at least an hour.
  • It will get better the longer it sits and will last in your refrigerator for up to 5 days.

Cook the Chicken

  • Remove chicken from marinade. Discard the marinade and pat the chicken dry with paper towels.
  • For the grill or skillet: Preheat grill or skillet to medium-high. Cook chicken for 3-4 minutes per side. Rest chicken, covered with tin foil, for 5 minutes before serving.
  • For the air fryer: Preheat air fryer to 370F. Cook chicken cutlets for 5 minutes, then flip and cook for another 4-5 minutes. Rest chicken, covered with tin foil, for 5 minutes before serving.

Notes

The nutrition information is for 3 ounces of cooked chicken and 2 tablespoons of sauce.

Nutrition

Serving: 3ouncesCalories: 277kcalCarbohydrates: 11gProtein: 40gFat: 7gFiber: 2gSugar: 3g
Keyword Chicken Shawarma, Easy to Make, Flavorful Dish, Garlic Sauce, Quick Recipe, weeknight dinner
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