Chicken Shawarma

Name: Chicken Shawarma
Cuisine: Middle Eastern
Ingredients: 2 lbs Chicken thigh fillets, boneless and skinless; 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; 8 pieces Pita bread; 3 cups Lettuce, shredded; 1 Red onion, thinly sliced; 4 Tomatoes, sliced; 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 to taste; Pepper to taste

11 steps

Indulge in the tantalizing flavors of the Middle East with this homemade Chicken Shawarma recipe. Bursting with aromatic spices and tender grilled chicken, this dish is a perfect balance of savory and tangy. Whether you're hosting a casual dinner or craving a delicious meal, Chicken Shawarma is sure to satisfy your taste buds.

Updated at: Mon, 03 Jun 2024 06:12:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories849 kcal (42%)

Total Fat30.7 g (44%)

Carbs80.7 g (31%)

Sugars9.5 g (11%)

Protein61 g (122%)

Sodium2391.6 mg (120%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Instructions

Marinate

Step 1

In a large bowl, combine minced garlic, lemon juice, olive oil, ground coriander, ground cumin, paprika, salt, allspice, and black pepper. Mix well.

Step 2

Add the chicken thigh fillets to the marinade an toss until evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop

Sauce

Step 3

In a small bowl, combine plain yogurt mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to aste. Stir until well combined. Refrigerate unti ready to use.

Cook

Step 4

Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes.

Step 5

Preheat your grill of grill pan over medium-high heat. Brush the grates with oil to prevent sticking.

Step 6

Grill the chicken thigh fillets for 6-8 minutes per side, or until cooked through and nicely charred on the outside. Ensure the internal temperature reaches 165°F (74°C).

Step 7

Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes.

Step 8

Slice them into thin strips. AFTER they rest.

Step 9

Warm the pita bread either on the grill for a few seconds on each side or in the oven wrapped in foil.

Serve

Step 10

Spread a generous amount of the prepared sauce onto each warmed pita bread. Add shredded lettuce, sliced tomatoes, thinly sliced red onion, and top with grilled chicken slices. Drizzle with additional sauce if desired.

Step 11

Serve the Chicken Shawarma immediately, eithe wrapped in the pita bread or as an open-faced sandwich.