Description
This authentic chicken shawarma recipe features warm spices, juicy marinated chicken, and a creamy yogurt sauce, all wrapped in soft pita bread for a flavor-packed meal.
Ingredients
Scale
- For the Chicken Shawarma:
- 1.5 lbs boneless skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- Salt and black pepper to taste
- For the Creamy Yogurt Sauce:
- 1 cup plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For Serving:
- 4 large pita breads or flatbreads
- Sliced tomatoes
- Sliced cucumbers
- Sliced red onion
- Fresh parsley or cilantro
Instructions
- 1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cardamom, salt, and pepper.
- 2. Add chicken thighs to the bowl, turning to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best flavor.
- 3. While the chicken marinates, prepare the yogurt sauce: In a small bowl, combine Greek yogurt, tahini, lemon juice, minced garlic, salt, and pepper. Mix well and refrigerate until ready to use.
- 4. Heat a grill or large skillet over medium-high heat. Cook the chicken thighs for 5-7 minutes per side, until charred and cooked through (internal temperature reaches 165°F).
- 5. Remove chicken from heat and let rest for 5 minutes, then slice thinly against the grain.
- 6. Warm the pita breads on the grill or in a dry skillet for about 30 seconds per side.
- 7. Assemble the wraps: Spread a generous amount of yogurt sauce on each pita, add sliced chicken, tomatoes, cucumbers, red onion, and fresh herbs.
- 8. Roll up the pita tightly, tucking in the sides, and serve immediately.
Notes
For extra flavor, you can add a pinch of cayenne pepper to the marinade. The yogurt sauce can be made a day ahead and stored in the refrigerator. Leftover chicken keeps well for up to 3 days.
Nutrition
- Calories: 550
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 38g