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Grilled Chicken Shawarma with Fennel Spinach Tzatziki Sauce - the chicken is marinated with Greek yogurt, allspice, coriander, cumin and cinnamon; and the sauce is a mixture of Greek yogurt, fresh dill, mint, parsley, spinach, fennel and cucumber. Impress your family and friends with this flavorful grilled chicken dish served with a cool topping.

Grilled Chicken Shawarma with Fennel Spinach Tzatziki Sauce Recipe

Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 6

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

  1. 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.
  2. Thread chicken on skewers and grill until cooked through, turning halfway through cooking.

Fennel Spinach Tzatziki Sauce

  1. 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

  1. If desired, serve Chicken Shawarma on tortilla or pita bread. Sprinkle with za'atar and serve with yogurt sauce.

Recipe Notes

Adapted from Saveur