- Level: Easy
- Total: 1 hr 45 min (includes marinating and resting time)
- Active: 40 min
- Yield: 4 servings; 1 3/4 cups tzatziki sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 588
- Total Fat
- 33 g
- Saturated Fat
- 8 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 39 g
- Cholesterol
- 111 mg
- Sodium
- 1037 mg
Traditional Middle Eastern shawarma and Greek gyros involve stacking layers of meat and slow roasting on a spit. Once it's cooked, the meat is shaved off the spit and wrapped in pita bread along with veggies and sauces. I wanted to create the flavors of chicken shawarma without the spit, so I marinate it in a spiced yogurt marinade, and then get that charred flavor from a grill pan; the tzatziki is a nod to gyros. It's just as delicious with a fraction of the work.
- Level: Easy
- Total: 1 hr 45 min (includes marinating and resting time)
- Active: 40 min
- Yield: 4 servings; 1 3/4 cups tzatziki sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 588
- Total Fat
- 33 g
- Saturated Fat
- 8 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 39 g
- Cholesterol
- 111 mg
- Sodium
- 1037 mg
Ingredients
Chicken:
Tzatziki Sauce:
To Serve:
Directions
- Marinate the chicken: Place the chicken breasts and thighs in a shallow dish or large resealable plastic bag. Stir together the yogurt, olive oil, lemon juice, cumin, paprika, coriander, turmeric, cardamom, garlic and a pinch of salt in a medium bowl. Pour the marinade over the chicken and turn to coat. Seal and refrigerate for at least 1 hour and up to overnight.
- Make the tzatziki sauce: Grate the cucumber and place on a paper towel-lined baking sheet. Let stand 10 minutes. Stir together the yogurt, dill, olive oil, lemon juice, cayenne, sugar and garlic in a medium bowl.
- Drain the cucumber and squeeze any liquid out. Add to the yogurt mixture and stir until combined. Season with salt to taste. Refrigerate until ready to serve.
- Remove the chicken from the marinade and sprinkle with salt and pepper. Heat a grill pan to medium-high heat until hot. Grill the chicken, turning occasionally, until charred and cooked through, 4 to 5 minutes. Let the chicken rest about 15 minutes before chopping.
- To serve, spread some of the tzatziki on the warmed pitas. Top with the chicken, tomatoes, pickles and onion. Drizzle with additional tzatziki, if desired.
