Chicken Shawarma Middle Eastern Dish (Printable)
Juicy marinated chicken with aromatic spices, served in warm pita bread with fresh vegetables and creamy sauce.
# What You 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
→ For Serving
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 (optional)
→ 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 to thin
# How To Make It:
01 - In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper until well combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor penetration.
03 - Preheat oven to 425°F, or heat a grill pan over medium-high heat. Line a baking sheet with foil if oven roasting.
04 - Arrange chicken on prepared baking sheet or grill pan. Roast or grill for 18-20 minutes, turning once, until fully cooked and slightly charred on edges.
05 - Let chicken rest for 5 minutes to retain juices, then slice thinly against the grain.
06 - Combine yogurt or tahini, garlic, lemon juice, and salt. Add water 1 tablespoon at a time until sauce reaches drizzling consistency.
07 - Warm pita breads. Fill with lettuce, tomatoes, cucumber, onion, and pickles. Add sliced chicken and drizzle generously with sauce. Roll or fold and serve immediately.
# Expert Tips:
01 -
- The marinade transforms simple chicken thighs into something extraordinary
- Meal prep friendly and tastes even better the next day
02 -
- Dont skip the resting period after cooking or the juices will escape onto your cutting board instead of staying in the meat
- Warm your pitas in a dry pan for 30 seconds per side to prevent cracking
03 -
- Line your baking sheet with parchment paper for easier cleanup
- Marinate in a resealable bag to use less marinade and distribute it more evenly