Chicken Shawarma Middle Eastern Dish (Printable)
Tender spiced chicken in warm pita with fresh vegetables and creamy sauce
# What You'll Need:
→ Chicken Marinade
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 - 1.5 tsp smoked paprika
08 - 1 tsp ground turmeric
09 - 1 tsp ground cinnamon
10 - 0.5 tsp cayenne pepper
11 - 1.5 tsp salt
12 - 0.5 tsp 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 tbsp lemon juice
22 - Salt, to taste
23 - 1-2 tbsp water
# How to Make It:
01 - Whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper in a large mixing bowl until thoroughly combined.
02 - Add chicken thighs to the marinade, turning to coat completely. Cover and refrigerate for at least 1 hour, up to overnight for maximum 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. Cook for 18-20 minutes, turning once halfway through, until chicken reaches internal temperature of 165°F and develops slight char.
05 - Remove chicken from heat and let rest for 5 minutes to retain juices. Slice thinly against the grain.
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 desired drizzling consistency.
07 - Warm pita breads briefly. Fill with lettuce, tomatoes, cucumber, red onion, and pickles. Add sliced chicken generously and drizzle with sauce. Roll or fold pita and serve immediately.
# Expert Advice:
01 -
- The marinade transforms humble chicken thighs into something that tastes like it came from a street vendor in Beirut
- Everything comes together in under 30 minutes after marinating, perfect for weeknight dinners that still feel special
02 -
- Overnight marinating is a game changer for flavor penetration, but even 30 minutes on the counter in a pinch works
- Letting the chicken rest after cooking prevents all those delicious juices from running onto your cutting board instead of staying in the meat
03 -
- Slice your chicken while it is still slightly warm for cleaner cuts and less shredding
- Grill marks add flavor, but do not stress about them, the spices provide plenty of depth on their own