Grilled Chicken Shawarma w/ Tzatziki Sauce

Zach Walker General

Grilled Chicken Shawarma w/ Tzatziki Sauce

Makes 4 Servings
 
 
INGREDIENTS
  • Tzatziki Sauce:
  • 1 cup Greek Yogurt
  • 1 ea English Cucumber (seeds removed), diced
  • 1 ea Garlic Cloves, minced
  • 2 Tbsp Parsley, Roughly chopped
  • 2 Tbsp Dill, Roughly Chopped
  • 3 Tbsp Fresh Lemon Juice
  • ½ tsp Ground Cumin
  • To Taste Salt & Pepper
  • Chicken:
  • 4ea Boneless/Skinless Chicken Breasts
  • ½ cup Greek Yogurt
  • 1 tbsp Extra Virgin Olive Oil
  • ¼ cup Fresh Lemon Juice
  • 3 ea Garlic Cloves, Minced
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 2 tsp Garam Masala
  • ¼ tsp Cayenne
  • 1 tsp Salt
  • ¼ tsp Fresh Ground Black Pepper

DIRECTIONS

  • Tzatziki Sauce
1

Mix all ingredients together and adjust seasoning with salt & pepper as needed.

  • Chicken
1

Mix all ingredients except for the chicken breast to combine thoroughly. Combine with chicken breasts in a bowl, tossing to make sure they are evenly coated. Allow to marinate for at least one hour and up to four hours.
2

Start a grill to medium high heat.
3

Remove breasts from marinade, wiping off all excess marinade. Season lightly with more salt and pepper and place the breasts on the grill.
4

Cook, rotating frequently to prevent burning, until breasts have reached an internal temperature of 165 degrees Fahrenheit, approximately 7-10 minutes.
5

Serve with steamed basmati rice with tzatziki sauce drizzled over the top.