Chicken Shawarma with Yogurt Sauce

Name: Chicken Shawarma with Yogurt Sauce
Yield: 1
Ingredients: 3/4 c whole-milk plain yogurt, divided; 1 small yellow onion, grated; 2 Tbsp lemon juice, divided; 3 cloves garlic, pressed or finely grated, divided; 2 tsp ground corier; 2 tsp ground cumin; 1 tsp ground allspice; 1 tsp ground pepper; 1 tsp kosher salt, divided; 2 mg boneless, skinless chicken thigh; 2 Tbsp chopped fresh mint, cilantro /or parsley; 3 whole-wheat lavash, halved; lettuce leaves & sliced tomato for serving; 1/2 tsp ground turmeric; 1/2 c finely chopped seeded cucumber

0 mins

Total time

1

Serving

15

Ingredients

Enable cook mode

Ingredients

³⁄₄

cwhole-milk plain yogurt, divided

small yellow onion, grated

Tbsplemon juice, divided

cloves garlic, pressed or finely grated, divided

tspground corier

tspground cumin

tspground allspice

tspground pepper

tspkosher salt, divided

mgboneless, skinless chicken thigh

Tbspchopped fresh mint, cilantro /or parsley

whole-wheat lavash, halved

lettuce leaves & sliced tomato for serving

¹⁄₂

tspground turmeric

¹⁄₂

cfinely chopped seeded cucumber

Directions

Step 1

Combine 1/4 cup yogurt, onion, 1 tablespoon lemon juice, 2 garlic cloves, coriander, cumin, allspice, pepper, 3/4 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.

Step 2

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

2 more steps — sign up to see the rest

To view this recipe and access thousands of others, sign up for free or, log in