Chicken Shawarma

Chicken Shawarma

Adapted from Milk Street©

Traditionally shawarma, which originated in Turkey, is made on a vertical rotating spit. As the outside of the meat cooks it is sliced off for serving. Milk Street figured out that broiling the chicken creates the same type of char as the spit.

Do not substitute breasts for thighs because broiling will dry it out. The sauce ends up being 0 points by using the fat free yogurt so all of the points are coming from the chicken and olive oil.

Makes 4 servings                                                  4 WW pts / serving 1 thigh

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 tsp. hot paprika

1/2 tsp. cinnamon

3/4 tsp. Kosher salt

1 tsp. Freshly ground black pepper

2 Tbsp. + 2 tsp. olive oil

1 1/2  Tbsp. tahini

1/2 tsp. lemon zest

1 1/2 Tbsp. lemon juice, divided

1 lb. boneless skinless chicken thighs

1/2 medium red onion, cut into 1/2 inch thick sliced

1/2 cup plain fat free yogurt

2 Tbsp. parsley leaves, chopped

1. In a bowl, combine the cumin, coriander, paprika, cinnamon, salt and pepper.; Set aside 1/2 tsp of the mixture.
2. Into the remaining spice mixture add 2 Tbsp. olive oil, 1 1/2 tsp. tahini and 1 Tbsp. lemon juice; Whisk to combine.
3. Add the chicken and onion slices to the mixture and toss to coat.
4. Chicken can stand at room temperature until  the broiler comes to temperature.
5. Meanwhile, to the spice mixture that was set aside all the yogurt, remaining olive oil, remaining tahini, lemon zest and 1 tsp. parsley; Season to taste with salt and set aside until serving.
6. Line a rimmed baking sheet with foil; Transfer the chicken and onions to the baking sheet in a single layer.
7. Broil 6 inches from the heat source, until both sides are slightly charred on both sides, about 20 minutes, turning at the halfway point.
8. Remove from oven and sprinkle with the remaining parsley.
9. Serve the chicken with the yogurt-tahini sauce.

Enjoy!