Chicken Shawarma Middle Eastern Dish (Print Version)
Juicy spiced chicken in warm pita with fresh veggies and creamy sauce
# What You Need:
→ Chicken and Marinade
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→ For Serving
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→ Garlic or Tahini Sauce
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# Directions:
01 - Whisk together olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper in a large bowl until thoroughly combined.
02 - Add chicken thighs to the bowl, turning to coat thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for optimal flavor development.
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 grill pan. Roast or grill for 18-20 minutes, turning once, until cooked through and slightly charred.
05 - Let chicken rest for 5 minutes to retain juices, then slice thinly against the grain.
06 - Combine yogurt or tahini, minced garlic, lemon juice, and salt. Add water gradually until the sauce reaches a drizzle-able consistency.
07 - Warm pita breads, then fill with lettuce, tomatoes, cucumber, red onion, and pickles. Add sliced chicken generously and drizzle with sauce. Roll or fold and serve immediately.
# Expert Tips:
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- The marinade transforms ordinary chicken into something extraordinary with minimal effort
- Leftovers (if you somehow have any) make incredible lunch wraps the next day
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- Dont skip the resting period after cooking or all those juices will escape the moment you slice
- The sauce consistency matters, too thick and it clumps, too thin and it soaks through the pita
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- Grilling the chicken adds that authentic charred flavor, but a hot oven works perfectly too
- Warming the pitas wrapped in foil keeps them pliable and prevents cracking