Easy Grilled Chicken Shawarma Recipes

EASY GRILLED CHICKEN SHAWARMA

Steps:

• In a mixing bowl, whisk together lemon juice, 2 tablespoons olive oil and yogurt.
• Add turmeric, paprika, cumin, garlic, coriander, salt, and black pepper; mix to combine.
• Add the chicken and toss to coat well. Marinate the chicken in the refrigerator for at least 30 minutes up to overnight.
• Preheat grill to medium-high.
• Remove chicken from the marinade and shake off any excess; discard yogurt mixture.
• Spray the chicken with a little oil, then grill the chicken for 6-10 minutes on each side or until cooked through.
• Allow the chicken to rest 10 minutes before serving.
• Garnish with fresh chopped cilantro, if desired, and serve.
• To serve, open pita pockets up. Spread a little sauce of your choice inside, add chicken shawarma, greens, tomatoes, if desired. Serve immediately.
• Other serving options: cubed cucumbers, sliced olives, chopped parsley, crumbled feta, and fried or roasted eggplant.

GRILLED CHICKEN SHAWARMA WRAPS WITH RAITA

Steps:

• At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
• About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
• Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
• Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
• To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
• Wrap each naan around the sandwich ingredients, and serve.