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Chicken Shawarma with Yogurt & Garlic Sauce

Fire up the coals and try this hearty dish from Pete Evans’ My Grill: Outdoor Cooking Australian Style.


  • 3 tbsp lemon juice pinch of salt
  • 2 tbsp olive oil
  • 2 tsp ground allspice
  • 1 tbsp ground coriander
  • 3 tbsp chopped fresh cilantro leaves
  • 2 1/2 lbs boneless, skinless chicken thighs, fat trimmed
  • 6 white flatbreads
  • 2 large handfuls shredded iceberg lettuce


  • 8 cloves garlic
  • 2 tsp salt
  • 3 tbsp lemon juice
  • 1/2 cup sunflower oil
  • 3/4 cup olive oil
  • 1/2 cup plain yogurt
  • 2 tsp sumac (a lemony spice used in Middle Eastern cooking)


  • 3 handfuls fresh Italian parsley, chopped
  • 1 vine-ripened tomato, diced
  • 1/2 small onion, thinly sliced

MAKE IT 1) Preheat the outdoor grill to medium-high heat. 2) Combine the lemon juice, salt, oil, spices, and cilantro in a large bowl. Add the chicken and toss to coat. 3) Grill the chicken 4 to 5 minutes on each side, or until cooked through. Cut into bite- size pieces. 4) Meanwhile, to make the yogurt and garlic sauce, combine the garlic, salt, and lemon juice in a blender until smooth. Gradually add the oils in a thin, steady stream while the motor is still running, until the sauce has thickened; fold in the yogurt and sumac. 5) To make the salad, combine the parsley, tomato, and onion. 6) To assemble, place the flatbreads on the grill for about 5 to 10 seconds to warm slightly, then spread the yogurt and garlic sauce over them. Arrange the tomato-parsley salad, lettuce, and chicken on top. Roll up to enclose and cut in half to serve. Serves 4


Nutritional Breakdown 441 calories 13g protein 36g carbs 28g fat 3g fiber GRAB AND GO "This recipe is a celebration of healthy ingredients: chicken, fresh herbs, yogurt, and flatbread, all wrapped up like they do in kebab shops. The difference: This version tastes better, and you don’t need to wait until midnight to eat it—after too many drinks!”


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