This Grilled Chicken Shawarma with Fennel Spinach Tzatziki Sauce is full of spices and fresh herbs.
We’re at the peak of summer grilling and by this time of year, I’m looking for new grilling ideas. My kids will try just about anything, so I was pleasantly surprised when one of my boys spotted a recipe for Chicken Shawarma and asked if I was going to make it. Apparently, he’d tried it while he was at college this past year. I love the fact that my kids have started to experiment on their own at college and try different foods.
This Chicken Shawarma is marinated in Greek yogurt that’s spiced with allspice, coriander, cumin and cinnamon. The yogurt tenderizes the chicken, and marinating the chicken overnight allows the spices to penetrate the meat for maximum flavor.
The first time I made chicken shawarma was almost three years ago, from my friend Faith’s cookbook. Her chicken shawarma is spiced with cumin, coriander, cardamon, ginger, allspice, fenugreek, cloves, paprika, turmeric, and cayenne, and is served with a Garlic Mayonnaise Sauce and pickles.
This version of chicken shawarma is served with an unusual tzatziki sauce with fresh fennel and spinach, in addition to fresh parsley, mint, dill and cucumbers mixed with Greek yogurt. I loved the hint of licorice from the fennel in the tzatziki sauce, and the addition of some spinach in the sauce.
Serve it in a tortilla or pita bread if you like, so enjoy it with just the tzatziki sauce like I did, it’s all good.
My husband liked it wrapped up in pita bread – it reminded him of a gyro, a street food he fondly remembers from growing up in New York City. If you’re gluten-free, serve with a gluten-free tortilla, wrap in lettuce leaves, or just leave out the wrap.
Grilled Chicken Shawarma with Fennel Spinach Tzatziki Sauce Recipe
Ingredients
Chicken Shawarma
- 2 1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
- 1 3 ⁄4 cups Greek yogurt
- 1 ⁄2 cup plus 2 tablespoons olive oil
- 1 tablespoon fresh ground black pepper
- 1 tablespoon ground allspice
- 1 1 ⁄2 teaspoon ground coriander
- 1 1 ⁄2 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 8 cloves garlic minced
- 1 onion grated
- wooden skewers soaked in water for 30 minutes
Fennel Spinach Tzatziki Sauce
- 1 tablespoon fresh lemon juice
- 1 ⁄2 cup cucumber seeds removed, finely chopped
- 1 ⁄2 cup frozen chopped spinach, thawed, squeezed dry
- 2 tablespoon minced fresh dill
- 2 tablespoon minced fresh mint
- 2 tablespoon minced fresh parsley
- 1 small bulb fennel outer layers removed, cored and finely chopped
- salt and fresh ground black pepper to taste
For serving
- gluten-free tortillas or pita bread optional
- za'atar
Instructions
Chicken Shawarma
-
In a large bowl, mix together 1/4 cup Greek yogurt, 1/2 cup olive oil, black pepper, allspice, coriander, cumin, cinnamon, salt, 3⁄4 of the garlic, and the onion in a bowl; cover and refrigerate at least 1 hour or as long as overnight.
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Thread chicken on skewers and grill until cooked through, turning halfway through cooking.
Fennel Spinach Tzatziki Sauce
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Ina medium bowl, mix together remaining garlic and the lemon juice; let sit for 10 minutes. Whisk in remaining 1 1/2 cups Greek yogurt and 2 tablespoons olive oil, cucumber, spinach, dill, mint, parsley, fennel, salt, and pepper.
To Serve
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If desired, serve Chicken Shawarma on tortilla or pita bread. Sprinkle with za'atar and serve with yogurt sauce.
Recipe Notes
Adapted from Saveur
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
This month’s theme is Herbs hosted by Barbara from Creative Culinary. I hope you enjoy all the recipes using herbs we made for this special event.
Please be sure to see what everyone made for today’s event:
Cooking with Herbs
- Zucchini, Potato and Herb Fritters with a Garlic and Herb Yogurt Sauce from Creative Culinary
- Pesto Pasta Salad from That Skinny Chick Can Bake
- Homemade Cilantro Mayonnaise from The Heritage Cook
- Methi Machli – Fish with Fenugreek Sauce from Spice Roots
- Tomato Basil Hummus from Food Hunters Guide
- Lemon Sage Mustard from Stetted
- Lemony Three Bean Salad with Feta, Tomatoes, and Marjoram from The Wimpy Vegetarian
- Grilled Chicken Shawarma with Fennel Spinach Tzatziki Sauce from Jeanette’s Healthy Living
- Sauteed Zucchini Noodles with Fresh Herbs and Hazelnutsfrom Healthy Delicious
- Lemongrass Ice Cream from Pastry Chef Online
- Peach Blueberry Basil Cobbler from Never Enough Thyme
- Peach-Rosemary Shrub from girlichef
This looks just perfect, Jeanette! I love the riot of fresh herbs in the tzatziki sauce as well as all the warm spices in the marinade. Really wonderful (yay for your son who asked you to make it, too)! =)
What a fantastic recipe! I love, love, love shawarma and your tzatziki sauce looks fantastic. I love all the herbs you included, and fennel!!!
I love when my kids have menu suggestions (though mine seem to find more desserts than entrees :/). I also love using yogurt to tenderize chicken—your chicken looks moist and grilled to perfection! Plus this twist on tzatziki sounds divine.
another great way to enjoy chicken! I need to try this! Pinned for later 🙂
I am literally swooning. I love everything about this dish and can’t wait to try it. I’m also starving so the swoon is real; so wish I had a plate of these ready! 🙂
I wish I could taste some! They look really delicious.
So funny that you mention Faith’s chicken shawarma, because that is always what I think of when I hear shawarma – it’s still a favorite in our house (and that mayo!!). This version looks absolutely amazing, too…and now I’m craving shawarma big time!
I can’t wait to try the tzatziki with fennel and spinach. Sounds so refreshing. Fennel and meat are great together so I know this is a winner recipe.
I loved the sound of this just from your title in our list and knew it would be outstanding. I’ve made shawarma but it was totally different and despite still not being sure how to pronounce it, this dish is going to get made in my kitchen and soon! It doesn’t hurt that I could eat tzatziki sauce with a spoon. 🙂
I love love love shwarma but only get it when we go to a local Mediterranean restaurant. I’ve seen the premade packets of seasoning but the always include MSG. So when I saw this one from trusted Jeanette 🙂 I had to try it. Did the marinade yesterday and made it for dinner tonight. Ohmygoodness!!!! Yum!!! My husband had 3 helpings and still kept digging out his favorite morsels.. I didn’t make the tsatzki as my store was out of fennel. This is on the ‘make again’ list. Thank you.