Chicken Shawarma
Delicious, middle eastern spiced chicken
Ingredients
- 2 Chicken Breasts
- ½ Cup Yogurt I use non-fat greek yogurt
- 1 tbsp Garlic minced
- 1 each Lemon, juiced
- ½ tsp Cinnamon
- ½ tsp Salt
- ½ tsp Dried Oregano
- ½ tsp Turmeric
- ¼ tsp Nutmeg, ground
- ¼ tsp Cloves, ground
Instructions
For The Marinade
- Combine all ingredients minus the chicken breast in a large ziplock bag, seal the bag and mix everything together.
- Filet your chicken breasts in half, flat, so that you get four thin breast pieces
- Add your chicken to the bag with the marinade and mix so that the four pieces of chicken are fully coated in the sauce.
- Marinate your chicken in the refrigerator overnight or at least 10 hours.
How to Cook
- Turn your grill on medium high heat and let pre-heat fully. You want your grill grates to be very hot!
- Remove your chicken from the bag, the marinade should still be coating the chicken. Spray each piece generously with cooking spray, to help from sticking. I recommend oiling your grill grates as well.
- Place your chicken on your hot, oiled grill sprayed side down. Cook for about 7 minutes on that side, DONT MOVE IT AROUND! You want the marinade to form a crust, that will unstick from the grill when its ready to flip. You will still experience some sticking, that is normal.
- Before you flip your chicken, spray again with cooking spray. You may experience some sticking to the grill, it is normal. I use a metal spatula to flip the chicken rather than tongs, because it is easier to un-stick the meat.
- Cook for an additional 5-7 minutes, or until your breasts are fully cooked.
- Let your chicken rest for about 5 minutes before cutting into slices and enjoying on a salad or in a wrap!