Enjoy the tastes of the Middle East with my latest culinary innovation, Chicken Shawarma! Wrap soft pita with perfectly marinated chicken, fresh vegetables, and a zesty sauce.
Ingredients:
For the Chicken Marinade:
2 lbs Chicken thigh fillets, boneless and skinless
2 cloves Garlic, minced
3 tbsp Lemon juice
3 tbsp Olive oil
2 tsp Ground coriander
2 tsp Ground cumin
2 tsp Paprika
2 tsp Salt
1 tsp Ground allspice
1/4 tsp Ground black pepper
For Serving:
8 pieces Pita bread
3 cups Lettuce, shredded
1 Red onion, thinly sliced
4 Tomatoes, sliced
For the Sauce:
1 1/2 cups Plain yogurt
2 tbsp Mayonnaise
1 tbsp Sriracha sauce (adjust to taste)
1 tsp Garlic powder
1 tsp Onion powder
Salt and pepper to taste
Directions:
Marinate the chicken: In a large mixing bowl, add minced garlic, lemon juice, olive oil, ground coriander, cumin, paprika, salt, allspice, and black pepper. Mix thoroughly. Toss the chicken thigh fillets with the marinade until uniformly covered. Cover and refrigerate for at least an hour, ideally overnight.
Prepare the Sauce: In a small mixing dish, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir until well blended. Refrigerate until ready for use.
Cook the chicken: Preheat your grill or grill pan to medium-high heat. Brush the grates with oil. Remove the marinated chicken from the refrigerator and let it to remain at room temperature for about 15 minutes. Grill for 6-8 minutes per side, until thoroughly done and slightly blackened. Ensure that the internal temperature reaches 165°F (74°C).
Assemble the Shawarma: Heat the pita bread on the grill for a few seconds on each side or in the oven wrapped in foil. Spread a liberal quantity of the prepared sauce on each pita. Garnish with lettuce, tomatoes, onions, and chicken chunks. Drizzle with more sauce if desired.
Recipe Card
Chicken Shawarma
Ingredients
- For the Chicken Marinade:
- 2 lbs Chicken thigh fillets boneless and skinless
- 2 cloves Garlic minced
- 3 tbsp Lemon juice
- 3 tbsp Olive oil
- 2 tsp Ground coriander
- 2 tsp Ground cumin
- 2 tsp Paprika
- 2 tsp Salt
- 1 tsp Ground allspice
- 1/4 tsp Ground black pepper
- For Serving:
- 8 pieces Pita bread
- 3 cups Lettuce shredded
- 1 Red onion thinly sliced
- 4 Tomatoes sliced
- For the Sauce:
- 1 1/2 cups Plain yogurt
- 2 tbsp Mayonnaise
- 1 tbsp Sriracha sauce adjust to taste
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a large mixing bowl, add minced garlic, lemon juice, olive oil, ground coriander, cumin, paprika, salt, allspice, and black pepper. Mix thoroughly. Toss the chicken thigh fillets with the marinade until uniformly covered. Cover and refrigerate for at least an hour, ideally overnight.
- Prepare the Sauce: In a small mixing dish, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir until well blended. Refrigerate until ready for use.
- Cook the chicken: Preheat your grill or grill pan to medium-high heat. Brush the grates with oil. Remove the marinated chicken from the refrigerator and let it to remain at room temperature for about 15 minutes. Grill for 6-8 minutes per side, until thoroughly done and slightly blackened. Ensure that the internal temperature reaches 165°F (74°C).
- Assemble the Shawarma: Heat the pita bread on the grill for a few seconds on each side or in the oven wrapped in foil. Spread a liberal quantity of the prepared sauce on each pita. Garnish with lettuce, tomatoes, onions, and chicken chunks. Drizzle with more sauce if desired.