Claypot Chicken Shawarma with Cucumber Yogurt Sauce

Adapted by Kyle Libramonte

Prep Time: 25 m (plus 2-6 hrs marinating) • Cook Time: 25-30 m

Serves 4

Ingredients:

For the Chicken

1.5–2 lb boneless, skinless chicken thighs (cut into strips or chunks)
½ tbsp olive oil (plus extra for drizzling)
3 tbsp plain Greek yogurt
2 tbsp tomato paste
Juice of 1 large lemon
6 garlic cloves, minced
1 tbsp dried thyme or oregano
1 tbsp sweet paprika
⅓ tsp ground cinnamon
1 tsp ground cumin
Salt and black pepper, to taste
2 red onions, cut into wedges
½ tbsp sumac (for topping before baking and after serving)

For the Cucumber Yogurt Sauce

¾ cup plain Greek yogurt
1 Persian cucumber, finely diced
3 tbsp fresh dill, finely chopped
1 small shallot, finely shredded or processed
Juice of ½ lemon
Salt and black pepper, to taste

Optional Garnishes

Fresh parsley, dill, or mint (chopped)
Diced cucumber
Fresh lemon juice

Instructions:

Prepare the Marinade
1. In a large bowl, combine olive oil, Greek yogurt, tomato paste, lemon juice, garlic, thyme or oregano, paprika, cinnamon, cumin, salt, and pepper. Mix well to form a thick marinade.
Marinate the Chicken
1. Add the chicken pieces to the bowl and coat evenly. Cover and refrigerate for at least 2–6 hours, ideally overnight for best flavor.
Preheat the Oven:
1. When ready to cook, remove the chicken from the fridge and let it sit at room temperature for 30 minutes.
  Preheat oven to 400°F (200°C).
Assemble in the Claypot Cooker:
1. Line the Magnifique Claypot Cooker with parchment paper. Spread the marinated chicken pieces evenly inside the claypot without overcrowding.
  Scatter red onion wedges around the chicken and drizzle with a little olive oil. Sprinkle ½ tbsp sumac on top.
Bake:
1. Place the claypot in the preheated oven and bake for 25–30 minutes, or until the chicken is golden and cooked through (internal temp 165°F).
Make the Cucumber Yogurt Sauce:
1. While the chicken bakes, combine Greek yogurt, cucumber, dill, shallot, lemon juice, salt, and pepper in a small bowl. Mix well and refrigerate until ready to serve.
Serve:
1. Remove the claypot from the oven and top the chicken with dollops of the cucumber yogurt sauce.
2. Add chopped herbs, diced cucumber, a dusting of sumac, and a squeeze of fresh lemon juice before serving.

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