Chicken Shawarma Middle Eastern Dish (Printable)

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

# What You Need:

→ Chicken Marinade

01 - 1.5 pounds boneless skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 3 garlic cloves minced
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1.5 teaspoons smoked paprika
08 - 1 teaspoon ground turmeric
09 - 1 teaspoon ground cinnamon
10 - 0.5 teaspoon cayenne pepper
11 - 1.5 teaspoons salt
12 - 0.5 teaspoon black pepper

→ Serving Components

13 - 4 large pita breads
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 - 0.5 cup pickles

→ Garlic Sauce

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

# Steps:

01 - Whisk together olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper in a large mixing bowl until thoroughly combined.
02 - Add chicken thighs to the bowl and turn to coat evenly with the spice mixture. Cover tightly and refrigerate for at least 1 hour, or up to 12 hours for maximum flavor penetration.
03 - Preheat oven to 425°F or heat a grill pan over medium-high heat. Line a baking sheet with aluminum foil if oven-roasting.
04 - Arrange marinated chicken on the prepared baking sheet or grill pan. Cook for 18 to 20 minutes, turning once halfway through, until chicken reaches 165°F internally and develops slight charring.
05 - Transfer cooked chicken to a cutting board and let rest for 5 minutes to retain juices. Slice thinly against the grain for optimal tenderness.
06 - Combine Greek yogurt, minced garlic, lemon juice, and salt in a small bowl. Whisk in 1 to 2 tablespoons water until sauce reaches drizzling consistency.
07 - Warm pita breads briefly. Fill each with lettuce, tomatoes, cucumber, red onion, pickles, and sliced chicken. Drizzle generously with prepared garlic sauce, roll or fold, and serve immediately.

# Expert Advice:

01 -
  • The marinade transforms ordinary chicken into something extraordinary with spices you probably already have
  • Make a big batch and youve got incredible lunches for days that actually get better overnight
02 -
  • I learned the hard way that over-marinating beyond 24 hours can make the texture weirdly mushy, so stick to the overnight maximum
  • Letting the chicken rest before slicing is the difference between juicy meat and dry disappointment, dont skip it
03 -
  • Slicing against the grain gives you tender pieces instead of chewy ones, pay attention to which way the muscle fibers run
  • Double the marinade and freeze half the raw chicken in Ziploc bags for future you

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