Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Garlic

  Raw

  3 cloves, minced or 9g

• Cumin

  Spices, cumin seed

  ¹¹⁄₁₆ tsp, ground or 2g

• Paprika

  Spices

  1 tsp or 2g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Curry powder

  Spices

  ¼ tsp or 0.5g

• Cinnamon

  Spices, ground

  ⅛ tsp or 0.3g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon juice

  Raw

  2 tsp or 10g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  ⅛ tsp or 0.8g

• Parsley

  Raw

  100g

• 2% Greek Yogurt

  Trader Joe's

  7 oz or 198g

Directions

1. Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about 1/2-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside.
2. In a medium bowl, combine olive oil and lemon juice. Whisk until combined. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
3. Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight.
4. In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. Stir to combine and refrigerate until ready to use.
5. Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve.

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