Anti Inflammatory Gluten Free Shawarma Chicken
Total time1 hr 40 min
Prep time15 min
Cook time25 min
4.8(30)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the marinade
- 2 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ½ tsp cayenne pepper
- 1 tsp salt
For searing
- 1 tbsp olive oil
For the garlic yogurt sauce
- ½ cup plain whole-milk yogurt
- 1 garlic clove, minced
- 1 tbsp fresh lemon juice
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, cumin, smoked paprika, coriander, turmeric, cinnamon, black pepper, cayenne, and 1 tsp salt until combined.
- 2
Add the chicken thighs to the bowl and turn to coat thoroughly in the marinade. Cover and refrigerate for at least 1 hour and up to 8 hours.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!