RECIPE:Chicken Shawarma with Yogurt Sauce

  • Prep Time: More than an hour
  • Cook time: More than 30 mins
  • Serves 4



  • Boneless Skinless Chicken Whole Leg

    2 lbs.

    Boneless Skinless Chicken Whole Leg - • $0.00

Plain yogurt, divided¾ cup

Yellow onion, grated1 small onion

Lemon juice, freshly squeezed, divided2 tablespoons

Garlic, finely grated, divided3 cloves

Ground coriander2 teaspoons

Ground cumin2 teaspoons

Ground allspice1 teaspoon

Ground black pepper1 teaspoon

Kosher salt, divided1 teaspoon

Ground turmeric½ teaspoon

Chicken Boneless Skinless Leg Quarters2 lbs.

Cucumber, seeded, finely chopped½ cup

Fresh mint, chopped2 tablespoons

Whole wheat lavash, halved3 pieces

Lettuce leavesas needed

Sliced tomatoesas needed

Cooking directions

  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.

  2. Preheat an oven to 450 degrees F. Coat a baking sheet with cooking spray.

  3. Arrange the chicken in a single layer on the prepared baking sheet; discard any remaining marinade. Roast on the center rack until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes. Move the baking sheet to the top rack and turn the broiler to high. Broil until browned in spots, 3 to 5 minutes. Transfer the chicken to a clean cutting board and let rest for 3 minutes. Thinly slice.

  4. Meanwhile, combine the remaining 1/2 cup yogurt, 1 tablespoon lemon juice, 1 garlic clove, 1/4 teaspoon salt, cucumber, and herbs in a small bowl. Divide the chicken among lavash halves. Serve with the yogurt sauce and lettuce and tomato, if desired.

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