Shawarma Chicken with Garlic-Yogurt Sauce
This at-home version of chicken shawarma will satisfy your cravings with juicy meat, fragrant saffron rice, cool yogurt sauce, and a bright, colorful salad.
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
For the chicken and marinade:
- 3 ounces (85g) plain, full-fat Greek yogurt
- ½ teaspoon kosher salt
- 2 cloves minced garlic
- 1 teaspoon hot paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- ⅛ teaspoon cinnamon
- 4-6 boneless, skinless chicken thighs
- 1 tablespoon vegetable oil for frying
For the rice:
- 1 pinch saffron threads
- 2-3 tablespoons hot water
- 2 cups (400g) white rice
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 3 cups (700mL) chicken stock
For the garlic sauce:
- 1 medium Persian cucumber
- 5 ounces (140g) plain, full-fat Greek yogurt
- 2 tablespoons olive oil divided
- 1 clove minced garlic
- ¼ teaspoon kosher salt
- Juice of ½ lemon
- 2 tablespoons chopped mint
For the salad:
- 2 cups (300g) cherry tomatoes halved
- 2 medium Persian cucumbers chopped
- ½ cup (150g) feta in brine cubed or crumbled
- 3 tablespoons olive oil
- Juice of ½ lemon
- ¼ cup chopped mint
*Italian parsley or dill may be substituted
Step by Step Instructions
For the chicken:
- Mix the yogurt, lemon, garlic, salt, and spices together and add the chicken, making sure to coat each piece well. Refrigerate, and marinate, ideally for at least 2 hours and up to 24 hours.30 minutes before cooking, remove the chicken from the refrigerator and allow it to come to room temperature. Remove the chicken from the marinade and scrape off most of the yogurt mixture (you will discard the marinade). On the grill: Cook the chicken on your grill for the most authentic taste. Over a hot grill, cook the chicken to 175°F to 195°F (79°C to 90°C).Indoors: Heat the oil in a heavy skillet, such as cast iron, over medium-high. Preheat your oven to 350°F (180°C). When the pan is hot, add the chicken thighs. Do not crowd the pan; this may be done in multiple batches. Turn the heat down to medium and cook, undisturbed, for 5-7 minutes on each side.Transfer to a baking dish and finish cooking in the oven, 15-20 minutes. The internal temperature will reach 175°F to 195°F (79°C to 90°C). Either way: Set aside to rest for 5-7 minutes before serving.
For the rice:
- Grind the saffron into a powder, and add to 3 tablespoons hot water to bloom. Allow it to steep for 15 minutes. Add the rice, saffron in water, cumin, salt, and stock to a rice cooker or pot, and cook until done. Keep warm until ready to serve.
For the salad:
- Mix all ingredients together in a salad bowl to combine. Add the chopped herbs just prior to serving.
For the garlic sauce:
- Peel the Persian cucumber, and finely shred it onto a plate lined with 2-3 paper towels. Set aside. Mix the yogurt, 1 tablespoon olive oil, garlic, salt, and lemon, and stir to combine. Over the sink, squeeze the cucumber in the paper towels, allowing the paper towels to absorb most of the moisture; some liquid may drip into the sink. Add the shredded cucumber into the yogurt mixture, and stir to combine. Cover, and refrigerate.Just prior to serving, mix in the chopped herbs and drizzle with the remaining tablespoon olive oil.
To serve:
- The garlic sauce is delicious with both the chicken and the rice; I often put everything together in a bowl (even the salad) and mix a little so the flavors meld. If you have some pita bread, it would be an excellent addition to the meal.
