We love this recipe for grilled chicken #shawarma, complete with lentils, pickled veg, and of course, creamy #yogurt sauce. This perfect #patio food is also a great source of #VitaminB6, which helps your body use and store energy from food.
I N G R E D I E N T S:
For the chicken:
1 lb. boneless skinless chicken breasts, cut into 1-inch thick strips or 1 inch cubes
¼ cup unsweetened greek yogurt
1 TBSP olive oil
1½ tsp. ground coriander
1 tsp. ground cumin
½ tsp. ground turmeric
½ tsp. ground black pepper
¼ tsp. ground allspice
¼ tsp. ground cinnamon
¼ tsp. garlic powder
1 tsp. kosher salt (or ½ tsp. fine-grain sea salt)
M E T H O D:
For the chicken:
1. Whisk together all of the ingredients in a big bowl or gallon sized baggie, add the chicken, and mix until all the chicken is evenly coated. Allow to sit at room temperature for 1-2 hours, or in the fridge overnight.
2. To cook the chicken on the grill: preheat the grill so it's nice and hot, clean the grates and brush with oil. Skewer the chicken, place on the heated grill, and cook for about 3-5 minutes per side depending on the heat of the grill, and how thick your chicken is. Grill until the pieces are cooked all the way through, then remove to a plate or cutting board and let rest for 5-10 minutes before serving. (Bonus tip, I prefer these metal skewers to wooden ones.)
3. To cook the chicken on the stove: heat an extra 1-2 TBSP oil in a large skillet over medium-high heat (cast iron is preferred to get a nice char, but a nonstick skillet will work too). Add the chicken and let cook for 4-5 minutes per side, or until cooked all the way through. Remove from the pan and allow to rest for 5-10 minutes before serving.
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