Hayley Feland
June 7, 2024
Okay, I LOVE Greek food. If you haven’t picked up on that by now, you will. It’s seriously probably my favorite cuisine, right up there with ethnic Indian food. I haven’t had as much luck creating authentic Indian curries yet, but I’m going to keep trying. Back to Greek…I think my Greek recipes are some of the best out there.
This chicken marinade is so wonderful. It’s flavorful, fresh, and goes great with yellow rice and and fun Greek toppings (see Spicy Feta and Creamy Greek Tzatziki). I love this grilled, but you could also cook this in the cast iron on the stove. But grilled is superior, with the amazing black and crispy edges. I’m hungry just thinking about it. We love to make a double or triple batch and have leftovers for lunch all week. It’s seriously that good.
Grilled Chicken Shawarma
6 Servings
65 Minute Prep Time
15 Minute Cook Time
Copy Recipe Link
Ingredients
3 tbsp. Lemon Juice
3 tbsp. Olive Oil
4 cloves of Minced Garlic
3 tsp. Turmeric
2 tsp. Paprika
2 tsp. Cumin
2 tsp. Salt
2 lb. Chicken (breast or thighs)
Instructions
Add the chicken marinade ingredients to a bowl or Ziplock bag.
Tenderize and add chicken of choice. Marinade for 1-8 hours. You can also cube the chicken for kebobs.
Grill until internal temperature reaches 160F. Try to avoid frequent turning so the chicken achieves some black, crispy edges. Serve with yellow rice or sweet potato fries and Greek toppings.
