Chicken Shawarma Middle Eastern Dish (Printable version)
Tender spiced chicken in warm pita with crisp vegetables and creamy sauce.
# What You'll Need:
→ Chicken Marinade
01 - 1.5 pounds boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - Juice of 1 lemon
04 - 3 garlic cloves, minced
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1.5 teaspoons smoked paprika
08 - 1 teaspoon ground turmeric
09 - 1 teaspoon ground cinnamon
10 - 0.5 teaspoon cayenne pepper
11 - 1.5 teaspoons salt
12 - 0.5 teaspoon 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 (optional)
→ Garlic or Tahini Sauce
19 - 0.5 cup Greek yogurt or tahini
20 - 1 garlic clove, minced
21 - 1 tablespoon lemon juice
22 - Salt, to taste
23 - 1-2 tablespoons water (to thin, if needed)
# Directions:
01 - Whisk together olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper in a large bowl until thoroughly combined.
02 - Add chicken thighs to the bowl, turning to coat completely with the spice mixture. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor infusion.
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 preheated grill pan. Roast or grill for 18-20 minutes, turning once halfway through, until chicken is fully cooked and displays slight charring.
05 - Allow cooked chicken to rest for 5 minutes to retain juices, then slice into thin strips against the grain.
06 - Combine Greek yogurt or tahini, minced garlic, lemon juice, and salt in a small bowl. Add water gradually, 1 tablespoon at a time, until sauce reaches drizzling consistency.
07 - Warm pita breads. Fill each with shredded lettuce, diced tomatoes, cucumber slices, red onion, and pickles if desired. Add sliced chicken and drizzle generously with prepared sauce. Roll or fold pita and serve immediately.
# Expert advice:
01 -
- The spice blend creates layers of flavor that develop beautifully the longer it marinates
- Chicken thighs stay incredibly juicy and tender even after high heat cooking
- Everything comes together in one pan with minimal active effort
02 -
- Chicken thighs can be cooked straight from the refrigerator but room temperature meat cooks more evenly
- The longer you marinate, the more flavorful and tender the chicken becomes
- Letting the chicken rest before slicing is crucial for keeping it juicy
03 -
- Leftover sliced chicken is perfect for rice bowls or salads the next day
- Warm your pitas directly over a gas burner for 30 seconds per side for that freshly baked texture