Grilled Chicken Shawarma Recipe

Often associated with the slow roasting of meat, this Grilled Chicken Shawarma recipe is made with cinnamon, coriander, cardamom and more. Use Shawarma to flavor an easy marinade for this chicken recipe, pork or steak.

(Family Features) Exotic flavors common in the Middle Eastern region of the world like shawarma are having a moment, appearing on restaurant menus and in popular make-at-home recipes.

Now is the perfect time to give these flavors a try. Thanks to new global seasonings from McCormick Gourmet, the spice combinations are already blended for the ultimate taste and simplicity.

Made from high-quality herbs and spices, the seasonings are USDA-Organic certified and Non-GMO Project verified so you can f eel good about the ingredients used in your cooking. The expertly blended spices help create distinctive global-inspired dishes that take your home dining experience to the next level so you can explore these flavors from around the world without leaving the comfort of home.

Shawarma is made with cinnamon, coriander, cardamom and more. Use this seasoning to flavor an easy marinade for chicken, pork or steak.

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Grilled Chicken Shawarma

Recipe courtesy of

Servings: 8

Prep Time: 10 minutes

Cook time: 16 minutes

Grilled Chicken Shawarma Ingredients

    1 1/4 cup plain Greek yogurt, divided

    5 teaspoons McCormick Gourmet Organic Shawarma Seasoning, divided

    2 tablespoons olive oil

    1 tablespoon fresh lemon juice

    1 teaspoon McCormick Gourmet Sicilian Sea Salt

    2 pounds boneless, skinless chicken breast

    4 pita pockets, halved

    1 medium seedless cucumber, thinly sliced

    8 lettuce leaves

Grilled Chicken Shawarma Recipe Instructions

    In small bowl, mix 1 cup yogurt and 1 teaspoon shawarma seasoning. Cover and refrigerate until ready to serve.

    In small bowl, mix oil, lemon juice, remaining yogurt, remaining shawarma seasoning and sea salt. Reserve 2 tablespoons of mixture; set aside.

    Place chicken in large re-sealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour, or longer for extra flavor.

    Heat grill or skillet to medium heat.

    Remove chicken from marinade. Discard remaining marinade. Grill or saute 6-8 minutes per side, or until cooked through and internal temperature reaches 165 F, brushing with reserved marinade.

    Slice chicken into thin strips. Serve in pitas with cucumber, lettuce and yogurt dressing.

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Grilled Chicken, Main Course, Middle Eastern

SOURCE: McCormick Gourmet

 

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