Last weekend the hubs and I finally got to check out Krog Street Market. Yeah, we don’t get out much, or really, into the city much these days. But after running the Peachtree Road Race, we decided to reward ourselves with some really good grub. After walking around the market, we quickly realized that while the burgers looked enticing after 6.2 miles (always) we simply wanted to eat something that we never ever get to eat: shawarma. I know. Weird, but also awesome… the yogurty, garlickly, spicy goodness wafted from Yalla and there was no turning back.
IT WAS INSANELY DELICIOUS. And a week later, we could not get it out of our minds. So off I went in search of a recipe that could check all the boxes the restaurant delivered, but that ALSO checked off all our containers to make it 21 Day Fix style, and on plan.
I finally found it here on Skinny Taste (of course, she has wonderful recipes). We just made it tonight and wouldn’t change a thing. It was super easy and quick to make, even with a toddler running around. I served it over rice and a bed of lettuce to add in some greens. The spices truly tasted like that of the restaurant, and for a moment I felt like a real chef. Until my kid threw a cucumber at me. Meh. Totes worth it.
- 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
- 1 tablespoons extra virgin olive oil
- Juice from 1 medium lemon
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon curry powder
- 1/8 teaspoon cinnamon
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
GARLIC YOGURT SAUCE:
- 1 (7-ounce) container 2% Greek yogurt (I like Fage)
- 2 teaspoons lemon juice
- 2 garlic cloves, finely minced
- 1/8 tsp kosher salt
- Chopped parsley (for garnish)
Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside. In a medium bowl, combine olive oil and lemon juice. Whisk until combined. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again. Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight. In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. Stir to combine and refrigerate until ready to use. Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve.