Day 31 of 40

chicken shawarma

Originally posted on Cooking Up Clean [Photo credit: Kari Lund]

 

Prep time: 10 min (not including marinating time)

Cook time: 30 min

Serves: 4

 

 

Ingredients:

  • 1 to 1¼ pounds chicken (I used thighs)

 

Marinade:

  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • 1 teaspoon paprika
  • ¼ teaspoon allspice
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

 

Yogurt Sauce:

  • ¼ cup plain unsweetened yogurt (dairy or non)
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon tahini
  • ¼ teaspoon salt

 

Toppings:

  • Cucumber, diced
  • Tomato, diced
  • Ted onion, diced
  • Cilantro, roughly chopped
  • Large lettuce leaves for wraps (use two leaves per wrap for added stability)

 

Instructions:

  1. Combine marinade ingredients in a bowl or large zip top bag and toss with the chicken. You can grill right away if you choose or let the flavors combine and marinate for up to 24 hours.
  2. Turn grill onto indirect heat by lighting one burner on medium for a gas grill or moving coals to one side of the grill for charcoal grilling.
  3. Place chicken on the grill and turn every 5-10 minutes until cooked through approximately 30-40 minutes.
  4. While chicken is grilling, whisk together yogurt sauce ingredients in a small bowl and set aside.
  5. When chicken is finished cooking, dice into small bite size pieces.
  6. Assemble wraps using two lettuce leaves like a taco, top with chicken, cucumber, red onion, tomato, cilantro, and yogurt sauce.

 

A beef recipe the whole family will love:

40 Days of Clean Eating: Asian Beef and Cabbage Stir Fry

 

 

 

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