Description
A delicious and flavorful Chicken Shawarma recipe served with a creamy yogurt sauce, wrapped in warm pita bread and topped with fresh veggies. This Middle Eastern-inspired dish is perfect for a satisfying meal.
Ingredients
Scale
For the Chicken Shawarma:
- 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into strips
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- juice of 1 lemon
For the Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- salt to taste
- 4 warm pita breads or flatbreads
- Optional toppings: chopped tomatoes, cucumbers, red onion, fresh parsley, lettuce
Instructions
- Marinate the Chicken: In a large bowl, mix olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice. Add chicken strips, coat evenly, cover, and refrigerate for at least 1 hour.
- Cook the Chicken: Preheat a grill pan over medium-high heat. Cook marinated chicken for 4–5 minutes per side until fully cooked and slightly charred.
- Prepare Yogurt Sauce: Mix Greek yogurt, lemon juice, olive oil, garlic, cumin, and salt in a bowl.
- Assemble: Warm pita bread, fill with cooked chicken, toppings, and yogurt sauce. Serve immediately.
Notes
- For a spicier version, increase cayenne pepper or add chili flakes.
- Recipe also works well with boneless chicken breasts or tofu as a vegetarian alternative.
Nutrition
- Serving Size: 1 filled pita
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
