Description
Succulent chicken shawarma brings Middle Eastern street fare directly to home kitchens. Marinated spices and tender meat create an authentic dining experience you can savor with family and friends.
Ingredients
Scale
Proteins:
- 2 lbs (907 grams) Chicken thigh fillets, boneless and skinless
Spices and Seasonings:
- 2 cloves Garlic, minced
- 2 teaspoons Ground coriander
- 2 teaspoons Ground cumin
- 2 teaspoons Paprika
- 2 teaspoons Salt
- 1 teaspoon Ground allspice
- 1/4 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
Liquids and Additional Ingredients:
- 3 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 8 pieces Pita bread
- 3 cups Lettuce, shredded
- 1 Red onion, thinly sliced
- 4 Tomatoes, sliced
- 1 1/2 cups Plain yogurt
- 2 tablespoons Mayonnaise
- 1 tablespoon Sriracha sauce (adjust to taste)
- Salt and pepper to taste
Instructions
- Craft a vibrant marinade by whisking together minced garlic, lemon juice, olive oil, ground coriander, cumin, paprika, salt, allspice, and black pepper in a large mixing bowl.
- Immerse chicken thigh fillets into the marinade, ensuring complete coverage. Seal the bowl and refrigerate for a minimum of 1 hour, ideally overnight, allowing flavors to penetrate deeply.
- Prepare the sauce by blending plain yogurt, mayonnaise, Sriracha sauce, garlic powder, onion powder, salt, and pepper until smooth. Refrigerate until needed.
- Remove chicken from refrigerator 15 minutes before cooking to reach room temperature. Preheat grill or grill pan to medium-high heat, lightly oiling the surface.
- Grill marinated chicken for 6-8 minutes per side, targeting an internal temperature of 165°F (74°C). Chicken should develop a robust char and cook completely through.
- Transfer grilled chicken to a cutting board and allow to rest briefly. Slice into thin, uniform strips.
- Warm pita bread on the grill or in a foil-wrapped oven package for a few seconds on each side.
- Construct the shawarma by spreading sauce generously on warm pita, layering with shredded lettuce, sliced tomatoes, thinly sliced red onion, and grilled chicken strips.
- Optionally drizzle additional sauce over the assembled shawarma. Serve immediately as a wrapped or open-faced sandwich.
Notes
- Maximize flavor by marinating chicken overnight, allowing spices to deeply penetrate and tenderize the meat.
- Adjust spice levels easily by increasing or decreasing paprika and Sriracha for personal heat preference.
- For gluten-free option, swap pita bread with large lettuce wraps or serve over cauliflower rice for a low-carb alternative.
- Enhance meal prep by preparing extra marinated chicken, which can be stored in refrigerator for 2-3 days and quickly reheated for quick meals.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg