Grilled Chicken Shawarma

Smoky, zesty, and full of bold flavor—this Grilled Chicken Shawarma is made even better with fresh ingredients from the Boise Co-op.

Ingredients:

• 3 lb chicken thighs (about 8, boneless & skinless, excess fat removed)

• ¾ cup plain yogurt

• 1 tablespoon white vinegar

• 5 cloves garlic, minced

• 1 tablespoon coriander powder

• 1 tablespoon cumin powder

• 2 teaspoons cardamom powder

• 1 tablespoon chili powder

• 1 tablespoon onion powder

• 1 tablespoon smoked paprika

• 2 tablespoons lemon juice

• ¼ cup olive oil

• 2 teaspoons sea salt

• 2 teaspoons black pepper

Instructions:

• Make the Marinade

  • In a large bowl or zip-top bag, combine yogurt, garlic, coriander, cumin, cardamom, chili powder, onion powder, smoked paprika, vinegar, lemon juice, olive oil, salt, and pepper.

• Marinate the Chicken

  • Add the chicken thighs and mix until fully coated. Cover and refrigerate for at least 3–5 hours, or overnight for the best flavor.

• Cook the Chicken

  • Grill over medium-high heat for about 8–10 minutes per side, or until fully cooked and nicely charred on the outside.

• Slice and Serve

  • Let the chicken rest for a few minutes, then slice it into strips.

• Serve your Chicken Shawarma (options):

  • In warm pita bread with garlic sauce

  • Over rice with fresh salad

  • In a bowl with hummus and veggies

  • With fries for a street-food style meal

Recipe Courtesy of Munchkin Time Blog.