4 Serves
1441 Mins
In a large bowl or Ziploc bag, combine the Shawarma Marinade with the Boneless Skinless Chicken Thighs, ensuring each piece is thoroughly coated.
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MexicanVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
165 µg / 400 µgCalcium
212 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
412 mg / 1,250 mgPotassium
518 mg / 4,700 mgSodium
2208 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
5 g / 20 gCholesterol
240 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Seal the container and refrigerate the chicken for at least 8 hours or up to 24 hours to allow the flavors to penetrate.
In a small mixing bowl, whisk together the ingredients for the Tzatziki Sauce until smooth, then cover and refrigerate until serving.
Preheat your grill or grill pan to medium-high heat.
Place the marinated chicken on the hot grill, cooking for 4 to 5 minutes on the first side until charred, then flip and cook for an additional 3 to 4 minutes.
Remove the chicken from the heat, transfer to a plate, and cover loosely with aluminum foil to rest for 5 minutes.
Slice the rested chicken and serve alongside fresh flatbread, salad, and the prepared yogurt sauce.
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Egyptian