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Chicken Shawarma

Prep Time1 hour 10 minutes
Cook Time35 minutes
Total Time1 hour 45 minutes
Servings: 6

Ingredients

For the marinade

  • 1/4 cup olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground tumeric
  • 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 pieces of boneless skinless chicken thighs

For the yogurt sauce

  • 1 cup plain Greek yogurt
  • 2 tablespoons lime juice
  • 1 garlic clove minced
  • Salt to taste
  • Cooked white rice

Instructions

  • In a large bowl, combine all the marinade ingredients, except the chicken. Whisk until all the ingredients are well combined. Add the chicken to the marinade and toss the chicken in the marinade until the chicken is well coated in the marinade.
  • Place the chicken in the refrigerator for an hour.
  • Heat a grill to medium high heat (we heated the Traeger to 375 F). Once the grill has reached the correct temperature, remove the chicken from the refrigerator and place the chicken on the grill. Cook the chicken for 35 minutes, or until it has reached an internal temperature of 165 F. If using a grill, flip the chicken half way through. If using the Traeger, there is no need to flip the chicken.
  • In a medium sized bowl, combine the ingredients for the yogurt sauce and mix well.
  • Serve the chicken hot with the cooked rice and the yogurt sauce.