Chicken Shwarma with Yogurt Dill Sauce

Warmer weather is finally here, and it’s a great time to begin cooking outdoors again! While the typical grill fare includes barbecue, hamburgers, or steak, if you’re looking for something different, River Road Recipes IV: Warm Welcomes has a fantastic Chicken Shwarma recipe that can be done on the grill. The preparation is a little time consuming, but the recipe makes a ton. You’ll be able to feed your entire family dinner, with plenty of leftovers to spare for lunches later in the week! Before you get started, be sure you have a wooden dowel and kitchen twine available.

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Photo by Lauren De Witt.

The Chicken Shwarma pairs perfectly with our Yogurt Dill Sauce and is great added to a salad or served as a main course with roasted potatoes (check out our Potatoes Forno recipe in RRR IV, p. 70), rice, hummus (RRR IV, p. 67), or a side Greek salad. Finish off your meal with a delicious piece of Baklava (RRR IV, p. 71) for dessert!

Chicken Shwarma, RRR IV, p. 69

Ingredients:

  • 1/4 cup paprika
  • 3 tablespoons garlic powder
  • 2 tablespoons meringue powder
  • 2 tablespoons salt
  • 1 tablespoon onion powder
  • 1 tablespoon pepper
  • 5 pounds boneless skinless chicken breasts, trimmed

Note: Meringue powder is available in most supermarkets or party supply stores and is used in this recipe to hold the chicken together while cooking. 

Directions:

  1. Mix the paprika, garlic powder, meringue powder, salt, onion powder, and pepper in a shallow dish.
  2. Pound the chicken 1/4 inch thick between sheets of waxed paper with a meat mallet. Coat the chicken with the paprika mixture.
  3. Cover a sheet pan with a clean tea towel. Arrange 1/2 of the chicken in a single layer on the tea towel. Layer the remaining chicken overlapping. Cover the layers with a clean tea towel and top with a sheet pan; press together. Chill for 1 hour.
  4. Remove the top sheet pan and tea towel. Using a wooden dowel or the end of a long wooden spoon, roll the sheet chicken onto the dowel and secure with kitchen twine. 

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    Photo by Lauren De Witt.

  5. Grill the roll over hot coals for 45 minutes or until the chicken is cooked through, turning occasionally.
  6. Slice as desired and serve with the Yogurt Dill Sauce!
Photo by Lauren De Witt.

Photo by Lauren De Witt.

Serves 12.

Yogurt Dill Sauce, RRR IV, p. 69

This chilled Grecian sauce is used as a dipping sauce for the Chicken Swarma but is also delicious with other dishes in the Mediterranean Mixed Grill menu found on page 66 of River Road Recipes IV: Warm Welcomes. The sauce adds a cool and refreshing taste when combined with the warm flavors of a Mediterranean meal.

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Photo by Lauren De Witt.

Ingredients:

  • 2 cups whole milk yogurt
  • Juice of 1/2 lemon
  • 1 1/2 teaspoons dill weed

Directions:

  1. Combine the yogurt, lemon juice, and dill week in a bowl and mix well.
  2. Store, covered, in the refrigerator until serving time.

Makes 2 cups.

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