This Grilled Chicken Shawarma with Fennel Spinach Tzatziki Sauce is full of spices and fresh herbs.
We’re at the peak of summer grilling and by this time of year, I’m looking for new grilling ideas. My kids will try just about anything, so I was pleasantly surprised when one of my boys spotted a recipe for Chicken Shawarma and asked if I was going to make it. Apparently, he’d tried it while he was at college this past year.I love the fact that my kids have started to experiment on their own at college and try different foods.
This Chicken Shawarma is marinated in Greek yogurt that’s spiced with allspice, coriander, cumin and cinnamon. The yogurt tenderizes the chicken, and marinating the chicken overnight allows the spices to penetrate the meat for maximum flavor.
The first time I made chicken shawarma was almost three years ago, from my friend Faith’s cookbook. Her chicken shawarma is spiced with cumin, coriander, cardamon, ginger, allspice, fenugreek, cloves, paprika, turmeric, and cayenne, and is served with a Garlic Mayonnaise Sauce and pickles.
This version of chicken shawarma is served with an unusual tzatziki sauce with fresh fennel and spinach, in addition to fresh parsley, mint, dill and cucumbers mixed with Greek yogurt. I loved the hint of licorice from the fennel in the tzatziki sauce, and the addition of some spinachin the sauce.
Serve it in a tortilla or pita bread if you like, so enjoy it with just the tzatziki sauce like I did, it’s all good.
My husband liked it wrapped up in pita bread – it reminded him of a gyro, a street foodhe fondly remembers from growing up in New York City. If you’re gluten-free, serve with a gluten-free tortilla, wrap in lettuce leaves, or just leave out the wrap.
Source: Jeanette’s Healthy Living