Juicy Stovetop Chicken Shawarma with Lemon Yogurt Sauce

Prepare Juicy Stovetop Chicken Shawarma with Lemon Yogurt Sauce right inside your own kitchen. Dropping the marinated fillets onto a preheated skillet develops a deeply browned crust, since the natural richness of the poultry promotes excellent color. Allow the seasoned cuts ample time in the refrigerator to marinate properly before filling 4 to 5 flatbreads.

The chicken and spices

Skinless, boneless chicken thigh fillets are a fantastic choice here because their higher fat content helps you get that gorgeous caramelization in the pan. If you prefer, chicken breasts or tenderloins work perfectly as a substitute. Just be sure to slice the thick breasts right through the middle to make thinner cutlets, then pound them until they are a maximum of one centimeter thick before they go into the marinade. Because they are so thin, they cook much faster. You only need to give them two minutes per side over high heat, which prevents the white meat from drying out.

The spice blend requires ground cardamom. You should not skip it. Cardamom brings a piney, citrus note that sets traditional shawarma apart from other spiced chicken dishes. Cayenne pepper controls the heat level. You can reduce the cayenne pepper to half a teaspoon or leave it out completely for a mild batch. Olive oil in the marinade dilutes the fresh lemon juice. This prevents the strong acid from curing the raw chicken before you cook it.

The marinade

It is wonderfully easy to get started by combining the minced garlic, ground coriander, cumin, ground cardamom, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil directly inside a large resealable plastic bag. Once you drop the chicken thigh fillets in and zip the plastic closed, simply massage the meat from the outside to ensure an even coating. You can certainly use a rigid container instead of a ziplock, but you will have to turn the chicken regularly, or prepare fifty percent more of the liquid mixture.

You can freeze the raw chicken and the marinade together in the bag immediately. The meat will marinate on its own while it defrosts in the refrigerator.

The Lemon yogurt sauce

You can prepare the Lemon yogurt sauce while the chicken rests in the fridge. You mix the ingredients in a small bowl and cover it. The prepared sauce keeps for up to three days in the refrigerator. You can swap the yogurt for a tahini sauce if you prefer a dairy-free meal.

The cooking methods

A wide non-stick frying pan works well indoors. You heat one tablespoon of oil over medium-high heat. You place the chicken on the hot surface and let the first side cook for four to five minutes. You should not move or touch the meat until the bottom is dark and crusty. You flip the chicken over and let the second side cook for three to four minutes.

You can also use an outdoor grill. You brush the barbecue grates with oil and heat them to medium-high. You can bake the chicken at 425°F (220°C) for 20 to 25 minutes until browned if you want an alternative to pan-frying or grilling.

Resting the chicken

Once the chicken finishes cooking, transfer the pieces to a plate and gently drape them with loose aluminum foil. Let the meat rest for three to five minutes before reaching for your knife, which gives the internal juices time to settle. If you slice the hot chicken immediately, that wonderful liquid will simply drain right out onto your cutting board. After the short wait, you can go ahead and cut the thighs into slices. Should you have leftovers to reheat another day, just toss the sliced meat with those saved resting juices to wonderfully restore its moisture.

Serving

You should allocate 200 to 300 grams of raw chicken per person when you plan a meal with 30-centimeter flatbreads. You can assemble individual wraps with Lebanese bread, pita, or homemade soft flatbreads.

• Smear the yogurt sauce across the bread.
• Layer the sliced lettuce, tomato, and chicken inside.
• Roll the flatbread up.

You can also build a large platter for the table.

• Place the sliced chicken in the center.
• Arrange the flatbreads, hummus, spiced lentil rice, or chickpea salad around the edges.
• Offer the yogurt sauce and a hot sauce of choice on the side.