Description
Mouthwatering chicken shawarma blends Middle Eastern spices into a culinary adventure that tantalizes taste buds. Marinated tender chicken, wrapped in warm pita, delivers a perfect balance of zesty flavors you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2 lbs (907 grams) chicken thigh fillets, boneless and skinless
Spices and Seasonings:
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, minced
Liquid and Oil Ingredients:
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
Serving Components:
- 8 pieces pita bread
- 3 cups lettuce, shredded
- 1 red onion, thinly sliced
- 4 tomatoes, sliced
Sauce Ingredients:
- 1 1/2 cups plain yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Create a vibrant marinade by whisking together minced garlic, zesty lemon juice, fruity olive oil, earthy ground coriander, warm ground cumin, smoky paprika, salt, aromatic allspice, and sharp black pepper in a spacious mixing bowl.
- Thoroughly coat chicken thigh fillets in the marinade, ensuring each piece is evenly dressed. Seal the bowl and refrigerate for a minimum of 1 hour, allowing flavors to deeply penetrate the meat.
- Craft a creamy sauce by blending tangy plain yogurt, rich mayonnaise, fiery Sriracha, pungent garlic powder, and sharp onion powder. Season with salt and pepper, then chill until serving.
- Heat grill or grill pan to medium-high, lightly oiling the surface to prevent sticking. Remove marinated chicken from refrigerator and let sit at room temperature for 15 minutes to ensure even cooking.
- Grill chicken thigh fillets for 6-8 minutes per side, rotating to create beautiful char marks. Verify doneness by checking internal temperature reaches 165°F (74°C), ensuring juicy and safe meat.
- Rest grilled chicken on a cutting board for several minutes, then slice into delicate, thin strips that will easily nestle into warm pita.
- Gently warm pita bread on the grill or in foil-wrapped oven until soft and pliable.
- Construct shawarma by spreading generous layers of creamy sauce onto warm pita, then layer with crisp lettuce, ripe tomato slices, sharp red onion, and succulent grilled chicken strips.
- Optional: Drizzle additional sauce for extra flavor complexity and moisture.
Notes
- Swap chicken thighs with chicken breasts for a leaner protein option, but marinate longer to prevent dryness and maintain tenderness.
- Use Greek yogurt instead of plain yogurt for a thicker, creamier sauce with extra protein and tangier flavor.
- Create a gluten-free version by replacing pita bread with large lettuce wraps or grain-free tortillas for a low-carb alternative.
- Enhance marinade depth by adding a splash of apple cider vinegar or honey for balanced acidity and subtle sweetness, which tenderizes the meat and caramelizes during grilling.
- Prep Time: 1 hour 15 minutes
- Cook Time: 12-16 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 8
- Calories: 282 kcal
- Sugar: 4 g
- Sodium: 654 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg