Shwarma-Spiced Grilled Chicken with Garlic Yogurt Sauce

It’s been awhile since I blogged but I’m excited to get back on to share one of my favorite grilled chicken recipes. Skinny Taste is one of my go-to sites and I absolutely love this one. The chicken is so flavorful and tender, and the garlic yogurt gives it a rich acidic kick without the fat. Paired with grilled veggies, and boom it’s a complete low-carb meal! So easy and budget friendly too. It’s starting to warm up out there, so this would be the perfect backyard dish to whip up for a few folks or a group!


Ingredients (4 servings)


  • 2 boneless, skinless chicken breasts (about 1 lb.), cut in half lengthwise
  • 1 tablespoon extra virgin olive oil
  • Juice from 1 medium lemon
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon curry powder
  • 1/8 teaspoon cinnamon
  • Pinch red pepper flakes
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Garlic yogurt sauce and sides:

  • 7-ounce container non-fat plain Greek yogurt
  • 2 teaspoon lemon juice
  • 2 garlic cloves, finely minced
  • 1/8 tsp kosher salt
  • Chopped parsley, for garnish
  • 4 bell peppers and 1 large onion, or desired veggies


  1. Place the chicken breasts in a Ziploc bag. Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag.
  2. In a medium bowl, combine olive oil and lemon juice. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk.
  3. Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight.
  4. In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. Stir to combine and refrigerate until ready to use.
  5. Slice bell peppers and onion (or desired veggies) and toss in olive oil and pepper. Wrap in foil to make a packet.
  6. Over medium-high heat, place veggie packet on the grill along with the chicken. Grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Veggies should be done as well. You can also sauté veggies on the stove.
  7. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. 
  8. Divide veggies on 4 plates to form a bed with sliced chicken on top. Top each breast with 2 tablespoons sauce and a sprinkle of parsley and pepper if desired. Enjoy!

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