Description
Savor the delicious chicken shawarma that brings Middle Eastern street flavors right to your kitchen table. Tender marinated chicken wrapped in warm pita with zesty sauce creates an authentic meal that makes dinner feel like a tasty adventure.
Ingredients
Scale
Primary Proteins:
- 2 lbs boneless, skinless chicken thighs
Supporting Spices and Seasonings:
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Liquid and Aromatic Ingredients:
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 lemon juice
Garlic Sauce Components:
- 1 cup plain Greek yogurt
- 3 tablespoons mayonnaise
- 4 garlic cloves, finely grated or minced
- 1 tablespoon lemon juice
- ½ teaspoon salt
Instructions
- Combine 3 tablespoons olive oil, 1 tablespoon each cumin and paprika, 1 teaspoon turmeric, ½ teaspoon cinnamon, 1 teaspoon black pepper, 1 tablespoon coriander, 4 minced garlic cloves, and lemon juice in a large bowl to create your marinade.
- Massage the marinade thoroughly into 2 pounds of boneless chicken thighs, ensuring every piece gets fully coated. Cover and refrigerate for minimum 2 hours, preferably overnight.
- Preheat your grill or skillet to 450°F, creating high, direct heat that will produce excellent caramelization on the chicken.
- Remove chicken from marinade, letting excess drip off. Place chicken pieces onto hot cooking surface, cooking for 6-7 minutes per side until internal temperature reaches 165°F.
- While chicken cooks, whisk together 1 cup Greek yogurt, 3 tablespoons mayonnaise, 4 finely grated garlic cloves, 1 tablespoon lemon juice, and ½ teaspoon salt to create your creamy garlic sauce.
- Transfer cooked chicken to cutting board and let rest for 3-4 minutes before slicing into thin, diagonal strips.
- Serve chicken strips inside warm pita bread, generously drizzling your prepared garlic sauce over the top.
- Garnish with fresh chopped lettuce, diced tomatoes, sliced cucumbers, and pickled onions for additional flavor and texture.
Notes
- Marinate chicken for maximum flavor by letting it sit in the spice blend overnight in the refrigerator, which allows the spices to deeply penetrate the meat.
- Use boneless, skinless chicken thighs for the most tender and juicy shawarma, as they have more fat content than chicken breasts.
- Cook the chicken over high heat to create those delicious crispy, caramelized edges that give authentic shawarma its signature charred texture.
- For a gluten-free version, swap pita bread with large lettuce leaves or serve over a fresh salad instead of bread.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 6
- Calories: 349 kcal
- Sugar: 2 g
- Sodium: 567 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 102 mg