Grilled Chicken Shawarma Recipe
Marinated chicken served with rice and garlic sauce.
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Ingredients
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Marinated Chicken
Garlic Sauce
Rice
Method
Marinated Chicken
- 1
Prepare the Marinade
In a large bowl, combine olive oil, yogurt, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, salt, black pepper, and lemon juice. Mix well until all ingredients are thoroughly combined.
- 2
Marinate the Chicken
Add the boneless chicken thighs to the marinade. Ensure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
- 3
Grill the Chicken
Preheat the grill to medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Grill the chicken thighs for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 75°C (165°F). Let the chicken rest for a few minutes before slicing.
Garlic Sauce
- 4
Make the Garlic Sauce
In a small bowl, whisk together 2 minced garlic cloves, mayonnaise, lemon juice, and salt until well combined and smooth. Adjust seasoning to taste.
Rice
- 5
Cook the Rice
In a medium saucepan, combine long-grain rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed. Fluff with a fork before serving.