Instructions
1. Prepare the Marinade
In a bowl, combine the olive oil, Greek yogurt, lemon juice, salt, cumin, black pepper, coriander, turmeric, paprika, and minced garlic. Mix until fully combined.
2. Marinate the Chicken
Place the chicken thighs into a large zip lock bag or vacuum seal bag. Pour the marinade over the chicken and mix until all of the chicken is fully coated.
Place the chicken in the refrigerator and let marinate for a minimum of 4 hours. Overnight is best for maximum flavor.
3. Prepare the Tzatziki Sauce
Shred the cucumber and place it into a paper towel or cheese cloth. Squeeze out as much moisture as possible.
In a bowl, combine the Greek yogurt, olive oil, lemon juice, lemon zest, shredded cucumber, dill, and minced garlic. Mix well and refrigerate until ready to serve.
4. Preheat the Grill
Preheat the Monument Grills propane grill by turning the broil burners to medium-high heat and the other two burners to medium-low heat.
This setup gives the chicken a strong sear while allowing it to finish cooking without burning.
5. Skewer the Chicken
Thread the marinated chicken thighs onto skewers, folding the chicken as needed to keep it secure.
6. Grill the Chicken
Place the chicken skewers directly over the broil burners.
Flip the skewers every 2 minutes until the chicken develops a nice crust and char on all sides.
Once the chicken has good color, move the skewers over to the medium-low heat side of the grill.
Continue cooking for about 15 minutes, flipping and rotating every 5 minutes, until the chicken reaches an internal temperature of 165ยฐF.
7. Rest and Serve
Remove the chicken from the grill and let rest for 5-10 minutes.
Slice the chicken off the skewers and chop into bite-sized pieces.
Serve on naan or pita bread topped with homemade tzatziki sauce.
Pro Tips
๏ทChicken thighs work best for shawarma because they stay juicy over high heat.
๏ทOvernight marinating gives the chicken deeper flavor and better texture.
๏ทSqueezing the water from the cucumber is important so the tzatziki sauce stays thick and creamy.
๏ทMetal skewers work best since they can handle the high heat from the broil burners.
