Shawarma-Spiced Grilled Chicken With Tahini-Yogurt Sauce
Updated April 2, 2024
- Total Time
- About 4¼ hours
- Prep Time
- 15 minutes
- Cook Time
- 1 hour, plus 3 hours' chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon sweet paprika
- 1teaspoon ground cumin
- ½teaspoon ground coriander
- ½teaspoon ground ginger
- ½teaspoon ground turmeric
- ¼teaspoon ground allspice
- ¼teaspoon ground cinnamon
- Salt and pepper
- 1½cups plain yogurt
- ¼cup minced yellow onion
- 3tablespoons extra-virgin olive oil, plus more for the grill
- 2garlic cloves, minced
- 3pounds boneless, skinless chicken breasts or thighs (or a combination)
- ½lemon, for serving
- Fresh parsley or mint leaves (optional), for serving
- 1cup plain yogurt
- 2tablespoons tahini
- 1tablespoon freshly squeezed lemon juice
- ½garlic clove, finely grated or minced
- Salt
For the Chicken
For the Tahini-yogurt Sauce
Nutritional analysis per serving (6 servings)
438 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 56 grams protein; 840 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the marinade: In a large bowl, combine the paprika, cumin, coriander, ginger, turmeric, allspice and cinnamon with 1½ teaspoons salt and ½ teaspoon pepper. Add the yogurt, onion, olive oil and garlic; mix well, then set aside.
- Step 2
Pat the chicken pieces dry with a paper towel. If using breasts, cut the breasts in half crosswise, so you have one thicker, rounded piece and one thinner, triangular piece. Working in batches, place the chicken pieces on a large cutting board and cover them with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the chicken until each piece is about the same thickness as the others, between ½-inch and ¾-inch-thick. (Be careful not to pound so hard that you tear the chicken.)
- Step 3
Add the chicken to the marinade and toss well. Cover and refrigerate for at least 3 hours or up to 24 hours.
- Step 4
Meanwhile, make the tahini-yogurt sauce: In a small bowl, combine the yogurt, tahini, lemon juice and garlic; season to taste with salt. Refrigerate for at least 30 minutes or up to 3 days.
- Step 5
Before grilling, let the chicken come to room temperature for 30 minutes. If using a charcoal or gas grill, clean the grates and brush them with oil. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high.
- Step 6
Lift the chicken from the marinade (no need to brush off excess marinade) and grill until cooked through, 6 to 8 minutes on each side, covering the grill halfway through, if necessary, to retain the heat.
- Step 7
Transfer the chicken to a plate, sprinkle generously with salt and squeeze the lemon half over the pieces. Allow the chicken to rest for at least 10 minutes before serving. Garnish with chopped fresh parsley or mint (if using) and serve the tahini-yogurt sauce on the side.
Private Notes
Comments
Another grill-less cook, here. With summer approaching, kindly remember to provide alternate cooking methods in grilling recipes. A majority of NYT readers, many of whom are apartment dwellers, do not have access to outdoor cooking.
Suevee I agree, shawarma spice mix would be easier, more space-efficient and cheaper. However, perhaps you could consider 'beginner friendly' to mean an introduction to the basic spices of so many non-European cuisines? If you buy these, you have most of the spices you will need for Mexican, Thai, Middle Eastern and Indian cuisines!
Beginner-friendly, indeed! What beginner cook wants to buy all those spices they may never use again? Save $15 or $20 and buy a bottle of Shawarma seasoning at your grocery or middle-eastern specialty store.
I've tried tahini a couple different times and it always tastes bitter/rancid to me. What would you recommend as a substitute for the tahini?
This is a tasty marinade but you need to salt generously to taste. The spices are sweet and bitter tasting so don't forget the salt and the lemon👍
Definitely a keeper! The whole family loved it. I made as directed except realized that I only thawed two pounds of chicken breasts and had already made the marinade and sauce. Cooked it on a charcoal grill. The chicken was moist and nicely flavored. Made with Alexia brand Indian curry potatoes and fresh cucumbers from the garden. If I used three pounds of chicken I would double the sauce as we dipped the potatoes in it too.