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Chicken Thigh Shawarma

Chicken Thigh Shawarma

Nutrition Facts
  • cal. (kcal) 525
Chicken Thigh Shawarma
  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 28 mins
  • Rest: 5 mins
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Ingredients

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  • 1/4 cup nonfat Greek yogurt
  • 2 tablespoons tahini
  • 6 cloves garlic, grated
  • 6 tablespoons lemon juice
  • 3 teaspoons lemon zest
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon ground cinnamon
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1/3 cup toasted pine nuts
  • 4 tablespoons finely chopped parsley
  • 2 cups hot cooked white rice
  • Mixed green salad

Directions

  1. In a small bowl, combine yogurt, tahini, one-third of the garlic, 2 tbsp lemon juice and 2 tsp lemon zest; whisk in 2 tbsp water and add 1/8 tsp each salt and pepper.
  2. In a small bowl, combine two-thirds of the garlic, 2 tbsp lemon juice, the cumin, paprika, curry, cinnamon and 1/2 tsp each salt and pepper.
  3. Pat chicken dry with paper towels. In a large stainless skillet, heat 1/2 tbsp oil over medium-high. Add half the chicken to skillet and cook 3 to 5 minutes per side, until cooked through. Repeat with remaining oil and chicken. Transfer to a cutting board, leaving any browned bits in skillet, and rest 5 minutes. Thinly slice chicken.
  4. Add 1/2 cup water to pan and stir, scraping bottom. Add spice mixture and cook 2 to 3 minutes, until garlic softens and sauce thickens. Return chicken to skillet. Cook, stirring constantly, until chicken is well coated and heated through, 3 to 5 minutes.
  5. Stir pine nuts, 3 tbsp parsley, 2 tbsp lemon juice, 1 tsp lemon zest and 1/8 tsp each salt and pepper into rice. Top rice with chicken and sprinkle with 1 tbsp parsley. Serve with yogurt sauce and mixed green salad.

Nutrition Information for Chicken Thigh Shawarma

Servings Per Recipe: 4
PER SERVING: 525 cal., 22 g total fat (4 g sat. fat), 535 mg sodium, 40 g carb. (4 g fiber, 1 g sugars), 43 g pro.