Chicken Shawarma Middle Eastern Dish (Printable Version)
Tender spiced chicken in warm pita with fresh veggies and creamy sauce
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - Juice of 1 lemon
04 - 3 garlic cloves, minced
05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 1½ tsp smoked paprika
08 - 1 tsp ground turmeric
09 - 1 tsp ground cinnamon
10 - ½ tsp cayenne pepper
11 - 1½ tsp salt
12 - ½ tsp black pepper
→ For Serving
13 - 4 large pita breads or flatbreads
14 - 1 cup shredded lettuce
15 - 1 cup diced tomatoes
16 - ½ cup sliced cucumber
17 - ¼ cup thinly sliced red onion
18 - Pickles (optional)
→ Garlic Sauce or Tahini Sauce
19 - ½ cup Greek yogurt or tahini
20 - 1 garlic clove, minced
21 - 1 tbsp lemon juice
22 - Salt, to taste
23 - 1–2 tbsp water (to thin, if needed)
# How-To Steps:
01 - Whisk together olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper in a large bowl until thoroughly combined.
02 - Add chicken thighs to the bowl and turn to coat completely. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor development.
03 - Preheat oven to 425°F or heat a grill pan over medium-high heat.
04 - Arrange marinated chicken on a foil-lined baking sheet or grill pan. Roast or grill for 18–20 minutes, turning once, until cooked through with slight charring.
05 - Let chicken rest for 5 minutes to retain juices, then slice thinly against the grain.
06 - Combine yogurt or tahini, minced garlic, lemon juice, and salt. Add water gradually until reaching desired drizzling consistency.
07 - Warm pita breads and fill with lettuce, tomatoes, cucumber, onion, and pickles. Add sliced chicken and drizzle generously with sauce. Roll or fold and serve immediately.
# Helpful Tips:
01 -
- The marinade transforms into a caramelized crust that locks in every drop of juice
- You can prep everything in the morning and dinner practically cooks itself
02 -
- Don't skip the resting period after cooking, otherwise all those juices end up on your cutting board instead of in your wrap
- The sauce should be thinner than you think, it thickens as it sits and needs to soak into the ingredients
03 -
- Line your baking sheet with parchment paper, the caramelized spices will stick and cleanup becomes frustrating
- Let your chicken come to room temperature before cooking, it cooks more evenly and develops better char