Description
Indulge in the flavors of the Middle East with this delicious Chicken Shawarma recipe. Juicy marinated chicken served in warm pita bread with a creamy garlic sauce, fresh veggies, and a burst of exotic spices.
Ingredients
Scale
For the Chicken Shawarma:
- 2 pounds boneless, skinless chicken thighs, trimmed
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- juice of 1 large lemon
For the Creamy Garlic Sauce:
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 3 tablespoons lemon juice
- 4 cloves garlic, finely grated
- 1/4 teaspoon salt
- 1 tablespoon olive oil
For Serving:
- warm pita bread
- sliced tomatoes
- cucumbers
- red onion
Instructions
- Marinate the Chicken: In a large bowl, mix olive oil, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, minced garlic, and lemon juice. Add chicken, coat well, cover, and refrigerate for 1 hour or overnight.
- Cook the Chicken: Preheat oven to 425°F or a grill over medium-high heat. Cook chicken for 20-25 minutes until internal temperature reaches 165°F.
- Prepare the Sauce: Whisk together Greek yogurt, mayonnaise, lemon juice, grated garlic, salt, and olive oil.
- Serve: Let chicken rest, slice thinly, and serve in warm pita with sauce, tomatoes, cucumbers, and red onion.
Notes
- For a spicier shawarma, add 1/2 teaspoon cayenne pepper to the marinade.
- You can also cook the chicken in a skillet over medium heat for 6-8 minutes per side.
- Marinating overnight enhances flavor.
Nutrition
- Serving Size: 1 stuffed pita wrap
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
