Shawarma-Spiced Grilled Chicken With Tahini-Yogurt Sauce
This Shawarma-Spiced Grilled Chicken with Tahini-Yogurt Sauce combines bold spices with juicy chicken, offering a flavorful twist on a classic favorite. The marinade, infused with aromatic spices like cumin, turmeric, and cinnamon, tenderizes the meat while delivering a rich, warm flavor.
Grilled to perfection, the chicken develops a smoky char while remaining tender and juicy. Served with a creamy tahini-yogurt sauce, this dish is balanced with a squeeze of lemon and fresh herbs for a vibrant finish.
Perfect for a weeknight dinner or a casual gathering, this recipe is both beginner-friendly and packed with flavor. Leftovers can easily be transformed into wraps for a delicious next-day meal.
Shawarma-Spiced Grilled Chicken With Tahini-Yogurt Sauce: Ingredients
The secret to this dish lies in the bold combination of spices like paprika, cumin, and cinnamon, which infuse the chicken with a warm, aromatic depth. The yogurt marinade tenderizes the meat, ensuring each bite remains juicy and flavorful. Fresh garlic and onions lend sharpness to the marinade, while the olive oil creates a crisp, charred exterior when grilled.
For the creamy tahini-yogurt sauce, tangy yogurt and smooth tahini bring richness, perfectly balancing the savory chicken. A squeeze of lemon brightens the flavors, while fresh parsley or mint adds a refreshing finish. Each ingredient plays an essential role, elevating the dish to new heights.
Shawarma-Spiced Grilled Chicken With Tahini-Yogurt Sauce: Expert Tips, Serving Ideas, and FAQs
Recipe Tips
- Marinate for Maximum Flavor: For the best results, let the chicken marinate for at least 3 hours, or ideally up to 24 hours. This gives the spices and yogurt enough time to tenderize the meat and infuse it with bold flavors. The longer you marinate, the more intense the taste, so plan ahead to elevate your dish.
- Grill Temperature Matters: Make sure your grill is preheated to medium-high heat before adding the chicken. This will help achieve that perfect char while keeping the inside moist. If you’re using a grill pan, make sure it’s well-oiled to prevent the chicken from sticking. Don’t be afraid to cover the grill halfway through cooking to retain the heat and ensure even cooking.
- Rest the Chicken: After grilling, let the chicken rest for at least 10 minutes before slicing. This allows the juices to redistribute, keeping the chicken juicy and tender. Skipping this step may result in dry, less flavorful meat.
What to Serve with Shawarma-Spiced Grilled Chicken
- Crisp Greek Salad: Pair the chicken with a refreshing Greek salad featuring cucumbers, tomatoes, red onions, Kalamata olives, and feta. The acidity from the olives and lemon will complement the rich, spiced chicken, while the crunch of the vegetables adds a perfect contrast.
- Warm Flatbreads: Serve the grilled chicken with warm, soft flatbreads or pita on the side. You can use the bread to scoop up the creamy tahini-yogurt sauce or wrap it around the chicken, creating a delicious handheld meal that enhances the flavors.
- Roasted Vegetables: For a hearty side, roast vegetables like zucchini, bell peppers, and sweet potatoes tossed in olive oil, salt, and a pinch of cumin. The smoky, caramelized veggies will echo the spices in the chicken, making for a well-rounded and satisfying plate.
FAQ
1. Can I use chicken thighs instead of breasts?
Yes, you can absolutely substitute chicken thighs for the breasts. Thighs are naturally more tender and juicy, so they can be a great option if you prefer darker meat or want a slightly richer flavor.
2. How can I make this dish spicier?
If you prefer a spicier kick, try adding a pinch of cayenne pepper or a finely chopped fresh chili pepper to the marinade. Adjust the amount to suit your personal spice tolerance.
3. Can I make the tahini-yogurt sauce in advance?
Yes, the tahini-yogurt sauce can be prepared up to 3 days in advance. In fact, it often tastes even better after sitting in the fridge, allowing the flavors to meld together.
4. How do I store leftovers?
Store leftover chicken and sauce separately in airtight containers. The chicken will keep for up to 3 days in the refrigerator. It’s perfect for making wraps or adding to salads the next day!
Shawarma-Spiced Grilled Chicken With Tahini-Yogurt Sauce
Ingredients
- For the Chicken:
- 3 pounds boneless skinless chicken breasts or thighs (or a mix of both)
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- Salt and pepper to taste
- 1½ cups plain yogurt
- ¼ cup minced yellow onion
- 3 tablespoons extra-virgin olive oil plus extra for grilling
- 2 garlic cloves minced
- ½ lemon for serving
- Fresh parsley or mint leaves optional, for garnish
- For the Tahini-Yogurt Sauce:
- 1 cup plain yogurt
- 2 tablespoons tahini
- 1 tablespoon freshly squeezed lemon juice
- ½ garlic clove finely grated or minced
- Salt to taste
Instructions
- Step 1: Prepare the Marinade
- In a large mixing bowl, combine the paprika, cumin, coriander, ginger, turmeric, allspice, and cinnamon, seasoning with 1½ teaspoons of salt and ½ teaspoon of pepper. Add the yogurt, minced onion, olive oil, and garlic, then stir well to combine. Set aside for later use.
- Step 2: Prepare the Chicken
- Pat the chicken pieces dry with paper towels. If using chicken breasts, slice them in half horizontally, creating one thicker, rounded piece and one thinner, triangular piece. Working in batches, place the chicken on a cutting board and cover it with parchment paper. Use a meat mallet or rolling pin to gently pound the chicken until it reaches a uniform thickness of ½ to ¾ inch. Be careful not to tear the meat while pounding.
- Step 3: Marinate the Chicken
- Place the chicken pieces into the marinade, tossing to coat thoroughly. Cover the bowl and refrigerate for at least 3 hours, or up to 24 hours, to allow the flavors to develop.
- Step 4: Make the Tahini-Yogurt Sauce
- While the chicken marinates, prepare the tahini-yogurt sauce. In a small bowl, combine the yogurt, tahini, lemon juice, and minced garlic. Season with salt to taste. Refrigerate the sauce for at least 30 minutes before serving. The sauce can also be stored for up to 3 days in the refrigerator.
- Step 5: Preheat the Grill
- Prior to grilling, let the marinated chicken sit at room temperature for 30 minutes. Preheat your grill to medium-high heat, or if using a grill pan, heat it over medium-high on the stovetop. Lightly oil the grates of the grill or the surface of the grill pan.
- Step 6: Grill the Chicken
- Remove the chicken from the marinade (no need to shake off excess) and place it on the preheated grill. Cook the chicken for 6 to 8 minutes on each side, or until fully cooked through. Cover the grill halfway through cooking if necessary to retain the heat.
- Step 7: Serve
- Transfer the grilled chicken to a plate, sprinkle generously with salt, and squeeze the lemon half over the top. Allow the chicken to rest for at least 10 minutes. Garnish with fresh parsley or mint leaves, if desired, and serve with the tahini-yogurt sauce on the side.
