Ingredients
Scale
Chicken Shawarma
- 1 1/2 pounds boneless chicken thighs or breasts, cut into strips
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Garlic Sauce
- 1 cup mayonnaise, or Greek yogurt
- 2 tablespoons minced garlic
- 1 tablespoon lemon juice
- Salt, to taste
To Serve
- Warm pita bread or flatbread
- Sliced lettuce, tomato, cucumber, and red onion
- Pickled vegetables, optional
- Lemon wedges and fresh herbs, for garnish
Instructions
- In a large bowl or zip top bag, whisk together the olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and black pepper. Add the chicken strips and toss until evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.
- To make the garlic sauce, stir together the mayonnaise or Greek yogurt, minced garlic, lemon juice, and a pinch of salt in a small bowl. Taste and adjust the seasoning, then cover and refrigerate until serving.
- Preheat a grill, grill pan, or large skillet over medium high heat. Lightly oil the cooking surface if needed to prevent sticking.
- Remove the chicken from the marinade, letting any excess drip off. Cook the chicken strips in a single layer for 5 to 7 minutes per side, until browned and cooked through with an internal temperature of 165°F (75°C).
- Transfer the cooked chicken to a cutting board and let rest for a few minutes. Slice any larger pieces into bite sized strips and keep warm.
- Warm the pita bread or flatbread until soft and pliable. Fill each pita with sliced chicken, drizzle with garlic sauce, and top with lettuce, tomato, cucumber, red onion, and pickled vegetables if using. Serve with lemon wedges.
Notes
Lighter sauce: Swap some or all of the mayonnaise for Greek yogurt for a tangier lighter garlic sauce.
Cooking options: Bake the marinated chicken at 400°F (200°C) for about 20 to 25 minutes if you prefer the oven, then sear briefly in a hot pan for extra color.
Leftovers: Use extra chicken in salads, grain bowls, or wraps for quick lunches.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pita
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg