Description
This Chicken Shawarma features marinated chicken thighs grilled to perfection and served in warm pita bread. Topped with fresh vegetables and drizzled with garlic or tahini sauce, it offers a delicious and satisfying meal ideal for any occasion.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup plain yogurt
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Pita bread or flatbreads for serving
- Fresh vegetables (lettuce, tomatoes, cucumbers, onions) for garnish
- Garlic sauce or tahini sauce for drizzling
Instructions
- In a large mixing bowl, combine the minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, cayenne pepper, yogurt, olive oil, lemon juice, salt, and pepper. Mix everything together until well combined.
- Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Use your hands or a spatula to mix.
- Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Let it marinate in the refrigerator for at least 1 hour, preferably overnight for the best flavor.
- Gather all necessary tools: a grill pan or outdoor grill, tongs, a cutting board, and a sharp knife.
- Preheat the grill to medium-high heat or place the grill pan over medium heat on the stove.
- Prepare your serving area by laying out the pita bread or flatbreads, and chop up the fresh vegetables for garnishing.
- Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the leftover marinade.
- Place the chicken thighs on the preheated grill or grill pan. Cook in batches if necessary.
- Cook the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Use a meat thermometer for accuracy.
- Once cooked, remove the chicken from the grill and let it rest for about 5 minutes to lock in the juices.
- Using a sharp knife, slice the chicken thighs into thin strips, cutting against the grain for tenderness.
- Arrange the sliced chicken on a platter, ready for assembly.
- Take a piece of pita bread or flatbread and lay it flat on a clean surface.
- Add a generous amount of the sliced chicken in the center of the bread.
- Top the chicken with your choice of fresh vegetables, such as lettuce, diced tomatoes, cucumbers, and thinly sliced onions.
- Drizzle garlic sauce or tahini sauce over the top, as desired.
- Fold the sides of the pita over the filling, then roll it up from the bottom to enclose everything. Optionally, wrap it in parchment paper for easy handling.
Notes
- For a spicier kick, increase the amount of cayenne pepper in the marinade.
- Marinating overnight enhances the flavor significantly, so plan ahead if possible.
- Feel free to customize the toppings based on your preferences or what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 15 minutes