Chicken Shawarma with Creamy Garlic Sauce

In a bowl, mix together the cumin, coriander, paprika, turmeric, cinnamon, ginger, cayenne, lemon juice, olive oil, salt, and pepper. Add the chicken to the mixture, making sure it’s well-coated. Cover and refrigerate for at least 1 hour, or overnight for more flavor.

Cook the Chicken:
Preheat a grill or skillet over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature of 165°F). Remove from heat and let rest for a few minutes before slicing.

Prepare the Garlic Sauce:
In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, ground cumin, salt, and pepper. Stir until smooth and adjust seasoning to taste.

Assemble the Dish:
Slice the grilled chicken and serve it with a generous drizzle of the creamy garlic sauce. Garnish with fresh parsley.

Serving and Storage Tips