Ingredients:

  • 4 medium fillets Boneless, skinless Chicken Breast (~600 g)
  • ¼ cup Plain Greek Yogurt (Full-fat preferred)
  • 2 tbsp Fresh Lemon Juice
  • 2 tbsp Olive Oil (EVOO) for marinade
  • 4 cloves Garlic, finely minced or pressed
  • 1 tbsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Sweet Paprika
  • ½ tsp Ground Turmeric
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Cloves (optional)
  • ¼ tsp Cayenne Pepper
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 tbsp Olive Oil or Vegetable Oil (High-heat oil for searing)

Instructions:

  1. Prepare and Tenderize the Chicken: Place chicken breasts between two sheets of cling film or parchment paper. Gently pound the thickest part of the breasts until they are uniformly about 3/4 inch (2 cm) thick. Make 2-3 shallow crosswise slits on one side of the chicken to help the marinade penetrate.
  2. Create the Shawarma Marinade: In a medium bowl, whisk together the Greek yogurt, lemon juice, 2 tbsp olive oil, and minced garlic. Add all dry ingredients (cumin, coriander, paprika, turmeric, cinnamon, cloves, cayenne, salt, and pepper). Whisk thoroughly until a fragrant, thick paste forms.
  3. Marinate the Chicken: Place the prepared chicken breasts into the bowl or Ziploc bag with the marinade. Ensure every surface is thoroughly coated. Marinate in the refrigerator for a minimum of 30 minutes, or ideally, 4 to 12 hours. Remove the chicken from the fridge 20 minutes before cooking.
  4. Cook the Chicken: Heat a heavy skillet (or grill) over medium-high heat. Add the remaining 1 tbsp of high-heat cooking oil. Carefully lay the chicken breasts into the hot pan, ensuring you do not crowd the pan. Sear undisturbed for 5–6 minutes until a deep golden-brown crust forms. Flip and cook for another 4–6 minutes, until the internal temperature reaches 165°F (74°C).
  5. Rest and Serve: Transfer the cooked chicken to a cutting board. Cover loosely with foil and let it rest for a crucial 5–10 minutes. Slice the chicken against the grain into thin strips, drizzling with any accumulated pan juices before serving.