Chicken Shawarma
A flavorful Middle Eastern street food classic featuring marinated, spiced chicken, perfectly grilled and served with warm pita, fresh vegetables, and a creamy garlic sauce.
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Ingredients
- 700 gramsboneless skinless chicken thighs
cut into strips
- 120 gramsplain yogurt
- 3 tablespoonsolive oil
- 2 tablespoonslemon juice
freshly squeezed
- 3 piecesgarlic cloves
minced
- 1 ½ teaspoonsground cumin
- 1 ½ teaspoonsground coriander
- 1 ½ teaspoonsground paprika
- 1 teaspoonground turmeric
- 0 ½ teaspoonground cinnamon
- 0 ¼ teaspoonground cayenne pepper
adjust to taste
- 1 teaspoonsalt
- 0 ½ teaspoonblack pepper
- 4 piecespita bread
- 0 ½ piecescucumber
thinly sliced
- 1 piecestomato
sliced
- 0 ¼ piecesred onion
thinly sliced
- 2 tablespoonsfresh parsley
chopped
- 100 gramstahini sauce or garlic sauce
for serving
Instructions
In a large bowl, combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Mix well to create the marinade.
Add the chicken thigh strips to the marinade. Toss well to coat all pieces thoroughly. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight for best flavor.
Preheat a grill pan or outdoor grill to medium-high heat (about 200°C / 400°F). Lightly oil the grill grates or pan.
Thread the chicken strips onto skewers if using a grill. Place chicken on the grill or grill pan. Cook for 5–7 minutes per side, until the chicken is cooked through and slightly charred at the edges.
Remove chicken from the grill and let rest for 5 minutes. Then cut into bite-sized pieces if on skewers.
Warm the pita bread briefly on the grill or in a dry pan to make it pliable.
To serve, spread tahini or garlic sauce on the pita, add grilled chicken, sliced cucumber, tomato, red onion, and sprinkle with chopped parsley. Wrap or fold and enjoy.
