Grilled Chicken Shawarma with Fennel Spinach Tzatziki Sauce Recipe
Prep Time1hour30minutes
Cook Time20minutes
Total Time1hour50minutes
Servings6
Ingredients
Chicken Shawarma
2 1/2poundsbonelessskinless chicken thighs, cut into 1-inch cubes
1 3⁄4 cups Greek yogurt
1⁄2 cup plus 2 tablespoons olive oil
1tablespoonfresh ground black pepper
1tablespoonground allspice
1 1⁄2 teaspoon ground coriander
1 1⁄2 teaspoon ground cumin
1teaspooncinnamon
1teaspoonsea salt
8clovesgarlicminced
1oniongrated
wooden skewerssoaked in water for 30 minutes
Fennel Spinach Tzatziki Sauce
1tablespoonfresh lemon juice
1⁄2 cup cucumberseeds removed, finely chopped
1⁄2 cup frozenchopped spinach, thawed, squeezed dry
2tablespoonminced fresh dill
2tablespoonminced fresh mint
2tablespoonminced fresh parsley
1small bulb fennelouter layers removed, cored and finely chopped
salt and fresh ground black pepperto taste
For serving
gluten-free tortillas or pita breadoptional
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.
Thread chicken on skewers and grill until cooked through, turning halfway through cooking.
Fennel Spinach Tzatziki Sauce
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
If desired, serve Chicken Shawarma on tortilla or pita bread. Sprinkle with za'atar and serve with yogurt sauce.