Chicken Shawarma with Garlic Sauce

• servings: 6 servings
• active time: 2 hours
• total time: 15 minutes

Ingredients

2 pounds boneless, skinless chicken breast (buy cutlets to skip a step)

2 tablespoons olive oil

Marinade:

1 lemon, zested and juiced

3 tablespoons fat free chicken stock

3 garlic cloves, minced

2 teaspoons cumin

2 teaspoons smoked paprika

2 teaspoons ground coriander

1/4 teaspoon cinnamon

1 teaspoon kosher salt

ground pepper to taste

Garlic Sauce:

2/3 cup nonfat, plain Greek yogurt

2 garlic cloves, grated

1 teaspoon olive oil

2 tablespoons lemon juice

3-4 tablespoons almond milk or skim milk

1/2 teaspoon each kosher salt and black pepper

pita, tomatoes, cucumber, parsley, iceberg lettuce

Directions

PREP THE CHICKEN

Cut chicken breasts in half length-wise (or buy chicken cutlets). Mix all marinade ingredients together in a large bowl and add chicken.

Coat chicken completely with marinade. Cover bowl and refrigerate for at least 2 hours or up to 24 hours.

PREP THE GARLIC SAUCE

In a small bowl, mix all sauce ingredients together. Add more or less milk to reach your desired consistency. Refrigerate for at least an hour. It will get better the longer it sits and will last in your refrigerator for up to 5 days.

COOK THE CHICKEN

Remove chicken from marinade. Discard the marinade and pat the chicken dry with paper towels.

FOR THE GRILL or SKILLET: Preheat grill or skillet to medium-high. Cook chicken for 3-4 minutes per side. Rest chicken, covered with tin foil, for 5 minutes before serving.

FOR THE AIR FRYER: Preheat air fryer to 370F. Cook chicken cutlets for 5 minutes, then slip and cook for another 4-5 minutes. Rest chicken, covered with tin foil, for 5 minutes before serving.

Nutrition

• Calories: 277 kcal
• Total Fat: 7 g
• Total Carbohydrate: 11 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 40 g