Chicken Shawarma with Yogurt Sauce

Chicken Shawarma.

Being an Army family with strong associations with the Middle East…ahem…has had its drawbacks.  But one of the awesome perks of having served in that region for so many months, is the exposure to and appreciation for Middle Eastern cuisine.

This recipe has been a hit with me and my husband, and our children.  I’ve shared it with my neighbors and friends and it always gets rave reviews.  Just go ahead and double this recipe.  Throw one portion of the marinated chicken into a gallon ziplock, and place it in the freezer for another day.   I only really like to make things that are inherently simple, so that is another added bonus.

1 pound chicken tenders, or breasts cut into strips
3 cloves minced garlic
2 tbsp lemon juice
2 tsp olive oil
3/4 tsp salt
1 tsp curry powder
1/2 tsp cumin

Combine the marinade ingredients, add the chicken, toss to coat.  Marinate 2 to 24 hours.

If you prefer for aesthetics, or serving as an appetizer for a group, you can skewer the chicken strips.

Grill over hot coals, about 2-3 minutes per side, to desired doneness.  Or you can place chicken on a broiler pan, and broil on high for 2-3 min per side.

Serve with Yogurt Dipping Sauce:

1/2 c greek yogurt
2 tbsp tahini
2 tsp lemon juice
1 clove minced garlic
1/4 tsp salt

This is a fresh and delicious meal when paired with a cucumber, tomato, and fresh mint and parsley salad.

You’re welcome.  🙂

Leigh