Chicken Shawarma Recipe
Serves: 4-6
Ingredients:
For the Chicken Marinade:
– 2 lbs Boneless, skinless chicken thigh fillets
– 2 cloves Garlic, minced
– 3 tbsp Lemon juice
– 3 tbsp Olive oil
– 2 tsp Ground coriander
– 2 tsp Ground cumin
– 2 tsp Paprika
– 2 tsp Salt
– 1 tsp Ground allspice
– 1/4 tsp Ground black pepper
For Serving:
– 8 pieces Pita bread
– 3 cups Shredded lettuce
– 1 Red onion, thinly sliced
– 4 Tomatoes, sliced
For the Sauce:
– 1 1/2 cups Plain yogurt
– 2 tbsp Mayonnaise
– 1 tbsp Sriracha sauce (adjust to taste)
– 1 tsp Garlic powder
– 1 tsp Onion powder
– Salt and pepper to taste
Instructions:
Marinate the Chicken:
1. In a large bowl, combine minced garlic, lemon juice, olive oil, ground coriander, ground cumin, paprika, salt, allspice, and black pepper. Mix well.
2. Add chicken thigh fillets to the marinade and toss until evenly coated. Cover and refrigerate for at least 1 hour or overnight for better flavor infusion.
Prepare the Sauce:
1. In a small bowl, mix plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper. Refrigerate until ready to use.
Cook the Chicken:
1. Preheat grill or grill pan over medium-high heat. Brush grates with oil to prevent sticking.
2. Remove marinated chicken from the refrigerator and let it sit at room temperature for 15 minutes.
3. Grill chicken thigh fillets for 6-8 minutes per side until cooked through and charred on the outside. Ensure internal temperature reaches 165°F (74°C).
4. Transfer cooked chicken to a cutting board, let it rest, then slice into thin strips.
Assemble the Shawarma:
1. Warm pita bread on the grill or in the oven wrapped in foil.
2. Spread prepared sauce onto each warmed pita bread.
3. Top with shredded lettuce, sliced tomatoes, thinly sliced red onion, and grilled chicken slices.
4. Drizzle with additional sauce if desired.
Serve:
Enjoy Chicken Shawarma immediately, either wrapped in pita bread or as an open-faced sandwich. Customize with your favorite toppings. Enjoy!
