Chicken Shawarma Middle Eastern (Printable)
Marinated chicken with aromatic spices in pita with fresh veggies
# What You'll 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 Components
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
→ 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
# How to Make It:
01 - Whisk together olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and black pepper in a large bowl until fully combined.
02 - Add chicken thighs to the bowl and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, up to overnight for optimal flavor penetration.
03 - Preheat oven to 425°F or heat a grill pan over medium-high heat. Line a baking sheet with foil if roasting.
04 - Arrange marinated chicken on the prepared baking sheet or grill pan. Roast or grill for 18-20 minutes, turning once, until cooked through with internal temperature reaching 165°F and edges are slightly charred.
05 - Remove chicken from heat and let rest for 5 minutes to redistribute juices. Slice thinly against the grain for serving.
06 - Combine Greek yogurt or tahini, minced garlic, lemon juice, and salt in a small bowl. Whisk in water, 1 tablespoon at a time, until reaching drizzle consistency.
07 - Warm pita breads and fill with shredded lettuce, diced tomatoes, sliced cucumber, red onion, and pickles. Top with sliced chicken and drizzle generously with prepared sauce. Roll or fold and serve immediately.
# Expert Advice:
01 -
- The marinade comes together in minutes but transforms ordinary chicken into something extraordinary
- Leftovers (if you have any) taste even better the next day
02 -
- Chicken breast works if that is what you have, but thighs really do make a difference in juiciness
- The longer you marinate, up to 12 hours, the more flavor penetrates every bite
03 -
- Line your baking sheet with foil for easy cleanup after roasting
- Warm your pitas in a dry pan for 30 seconds per side to make them pliable