Chicken Shawarma Middle Eastern Dish (Print View)

Juicy spiced chicken in warm pita with fresh veggies and creamy sauce

# What You Need:

→ Chicken Marinade

01 - 1.5 lbs boneless skinless chicken thighs
02 - 2 tbsp olive oil
03 - 1 tbsp fresh lemon juice
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

→ 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 to taste

→ Garlic Sauce

19 - 0.5 cup Greek yogurt
20 - 1 garlic clove, minced
21 - 1 tbsp lemon juice
22 - Salt to taste
23 - 1-2 tbsp water

# How-To Steps:

01 - Whisk together olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and black pepper in a large bowl until fully combined.
02 - Add chicken thighs to the bowl and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, up to 12 hours for optimal flavor penetration.
03 - Preheat oven to 425°F or heat a grill pan over medium-high heat. Line a baking sheet with foil if roasting.
04 - Arrange marinated chicken on prepared baking sheet or grill pan. Cook for 18-20 minutes, turning once halfway through, until internal temperature reaches 165°F and edges are slightly charred.
05 - Transfer chicken to a cutting board and let rest for 5 minutes. Slice thinly against the grain for maximum tenderness.
06 - Combine Greek yogurt, minced garlic, lemon juice, and salt in a small bowl. Whisk in water 1 tablespoon at a time until reaching desired drizzling consistency.
07 - Warm pita breads briefly. Fill each with lettuce, tomatoes, cucumber, red onion, and pickles. Top with sliced chicken and drizzle generously with sauce. Fold or roll and serve immediately.

# Expert Hints:

01 -
  • The marinade transforms ordinary chicken into something that tastes like it's been spinning on a vertical spit all day
  • You can assemble these wraps in minutes when you need dinner fast but still want something special
  • The spice blend keeps in your pantry, ready to turn any weeknight into a little adventure
02 -
  • Don't rush the marinating time, even 30 minutes makes a difference, but overnight is transformative
  • Let the chicken rest before slicing or you'll lose all those precious juices that make it so tender
  • Warm your pitas in a dry pan for 30 seconds per side, cold pitas crack and ruin the experience
03 -
  • Line your baking sheet with foil for cleanup that takes seconds
  • Invest in good pita bread, the cheap ones crack and fall apart
  • Make extra sauce, you'll want it for everything

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