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.
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.