Chicken Shawarma Middle Eastern Dish (Printable)
Tender spiced chicken in warm pita with fresh veggies and creamy sauce
# What You Need:
→ Chicken Marinade
01 - 1.5 pounds boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - Juice of 1 lemon
04 - 3 garlic cloves, minced
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1.5 teaspoons smoked paprika
08 - 1 teaspoon ground turmeric
09 - 1 teaspoon ground cinnamon
10 - 0.5 teaspoon cayenne pepper
11 - 1.5 teaspoons salt
12 - 0.5 teaspoon black pepper
→ Serving Accompaniments
13 - 4 large pita breads or flatbreads
14 - 1 cup shredded lettuce
15 - 1 cup diced tomatoes
16 - 0.5 cup sliced cucumber
17 - 0.25 cup thinly sliced red onion
18 - Pickles (optional)
→ Garlic or Tahini Sauce
19 - 0.5 cup Greek yogurt or tahini
20 - 1 garlic clove, minced
21 - 1 tablespoon lemon juice
22 - Salt, to taste
23 - 1-2 tablespoons water (to thin if needed)
# Steps:
01 - Whisk together olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper in a large bowl until well combined.
02 - Add chicken thighs to the bowl, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight for optimal flavor penetration.
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 and slightly charred.
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 generously and drizzle with sauce. Roll or fold and serve immediately.
# Expert Advice:
01 -
- The marinade transforms ordinary chicken into something extraordinary with minimal effort
- Youll feel like youve brought home restaurant quality food without leaving your kitchen
02 -
- Chicken breast will work but thighs stay infinitely juicier and more forgiving
- Letting the chicken rest before slicing is the difference between juicy and dry meat
03 -
- Line your baking sheet with foil for effortless cleanup afterward
- Slice the chicken against the grain for the most tender bites