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