Wednesday, June 15, 2016

Shawarma- Spiced Grilled Chicken with Garlic Yogurt

I snapped this photo and posted it on Instagram the night I made it. I tagged Skinnytaste, hoping she would see it and what do you know...I was her regram of the day! Giada replied to a tweet once and you know what? This was just as great! A social media shining moment for sure and a fun way to connect with one of my favorite bloggers! That's the fun thing about social media.

Skinnytaste never fails me and is one of the very first food blogs that I ever started reading. Her recipes and fresh and mostly simple and perfect for weeknight dinners. This recipe is packed with TONS of flavor and the chicken marinade will be one of my new go-tos when we grill chicken. This would be the perfect chicken to grill a lot ahead of time and eat throughout the week on salads for lunches! 

I cannot express my love for this recipe enough. The spices are complex and great for Summertime grilling. I topped my chicken on a bed of chopped romaine, cucumbers and grape tomatoes and served baby roasted red potato wedges and grilled onions on the side, with a friendly helping of the garlic yogurt on top! 

Shawarma- Spiced Grilled Chicken with Garlic Yogurt
recipe from Skinnytaste

1 lb. boneless skinless chicken breast, cut in half lengthwise
1 Tbsp. extra virgin olive oil
juice from 1 lemon
3 cloves garlic, minced
1 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. turmeric
1/4 tsp. curry powder
1/8 tsp. cinnamon
pinch of red pepper flakes
1 tsp. kosher salt
freshly ground black pepper, to taste

Garlic Yogurt-
1 7oz. container of 2% Plain Greek Yogurt
2 tsp. fresh lemon juice
2 cloves garlic, finely minced
1/8 tsp. kosher salt
chopped parsley, for garnish

Place chicken breasts in a ziploc bag.

In a small bowl, combine olive oil, lemon juice, garlic and spices and pour into the bag with the chicken. Move the chicken around in the bag to coat it in the marinade. Refrigerate and marinate for 3 hours, up to overnight. 

Over medium- high heat, grill the chicken for 3-4 minutes on each side. Let the chicken sit for 5 minutes after cooking before serving. 

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