One thing I so very much miss about living in New York is the spicy chicken shawarmas that I would get uptown at the Halal markets along with baklava for a treat. As with anything else my family or I have been missing during these weird times of Covid and little to no traveling, we will find a way to recreate these recipes we miss in the meantime. You are sure to enjoy this easy weeknight dinner!
Spicy Chicken Shawarmas
Ingredients
- 6 Chicken thighs, boneless and skinless
- 1 cup of Greek Yogurt, plain
- 3 tbsp olive oil
- 1.5 tbsp smoked paprika
- 1 tbsp allspice
- 1 fresh red chilli pepper
- 4 garlic cloves, minced
- 1 tbsp dried oregano
- salt and pepper
- a few springs of fresh coriander/cilantro, for garnish
For Serving
- Gyro flatbreads
- 2 red onion
- 3 lemons, juice squeezed
- Greek Yogurt, plain
Prepare
- First, preheat the grill high, about 500 degrees Fahrenheit.
- Cut two deep scores across the top of each chicken thigh.
- Then, mix all of the ingredients together, except for the garnishing, in a bowl to make the marinade.
- Add the chicken thighs, toss to coat, and marinating for 1 hour in the fridge.
- Remove the marinating chicken thighs from the fridge 30 minutes before grilling.
- Then add the chicken to the oiled grill, a few inches apart.
- Grill each side for five minutes, until you see char and crisp.
- Once cooked, slice across the grain, pile in flatbreads and add garnishings.
