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Chicken Shawarma with Yogurt Sauce

Chicken Shawarma with Yogurt Sauce

March 13, 2018

  • Yields: 6 servings
Chicken Shawarma with Yogurt Sauce


1Combine ¼ cup yogurt, onion, 1 tablespoon lemon juice, 2 garlic cloves, coriander, cumin, allspice, pepper, ¾ teaspoon salt and turmeric in a large bowl. Add chicken and rub the yogurt mixture into it. Cover and refrigerate for 1 hour or up to 3 hours.

2Position racks in upper third and center of oven; preheat to 450°F. Coat a baking sheet with cooking spray.

3Arrange the chicken in a single layer on the prepared baking sheet; discard any remaining marinade. Roast on the center rack until an instant-read thermometer inserted in the thickest part registers 165°F, about 20 minutes. Move the baking sheet to the top rack and turn the broiler to high. Broil until browned in spots, 3 to 5 minutes. Transfer the chicken to a clean cutting board and let rest for 3 minutes. Thinly slice.

4Meanwhile, combine the remaining ½ cup yogurt, 1 tablespoon lemon juice, 1 garlic clove, ¼ teaspoon salt, cucumber and herbs in a small bowl. Divide the chicken among lavash halves. Serve with the yogurt sauce and lettuce and tomato, if desired.

Source: Eating Well


¾ cup whole-milk plain yogurt, divided

1 small yellow onion, grated

2 tablespoons lemon juice, divided

3 cloves garlic, pressed or finely grated, divided

2 teaspoons ground coriander

Cilantro 0.5 oz

2 teaspoons ground cumin

1 teaspoon ground allspice

1 teaspoon ground pepper

1 teaspoon kosher salt, divided

½ teaspoon ground turmeric

2 pounds boneless, skinless chicken thighs

½ cup finely chopped seeded cucumber

2 tablespoons chopped fresh mint, cilantro and/or parsley

3 whole-wheat lavash, halved

Lettuce leaves & sliced tomato for serving


Nutrition Facts

Serving Size⅔ cup chicken, ½ lavash & 2 Tbsp sauce
Calories341 calories
Total Fat10g
Saturated Fat3g
Total Carbohydrates27g
Dietary Fiber5g

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