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Chicken Shawarma
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By joanne bordelon

Chicken Shawarma

Updated at: Wed, 14 Aug 2024 13:37:08 GMT

Nutrition balance score

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Ingredients

8 servings

Chicken Shawarma 🌮🍗
Chicken Shawarma recipe Chicken Shawarma
Indulge in the tantalizing flavors of the Middle East with this homemade Bursting with aromatic spices and tender grilled chicken a perfect balance of savory and tangy you hosting a casual dinner or craving a delicious meal sure to satisfy your taste buds
2 lbs Chicken thigh fillets, boneless and skinless
2 lbsChicken thigh fillets
boneless and skinless
2 cloves Garlic, minced
2cloves garlic
minced
3 tbsp Lemon juice
3 Tbsplemon juice
3 tbsp Olive oil
3 Tbspolive oil
2 tsp Ground coriander
2 tspground coriander
2 tsp Ground cumin
2 tspground cumin
2 tsp Paprika
2 tsppaprika
2 tsp Salt
2 tspsalt
1 tsp Ground allspice
1 tspground allspice
1/4 tsp Ground black pepper
¼ tspground black pepper
8 pieces Pita bread
8 piecespita bread
3 cups Lettuce, shredded
3 cupslettuce
shredded
1 Red onion, thinly sliced
1red onion
thinly sliced
4 Tomatoes, sliced
4tomatoes
sliced
1 1/2 cups Plain yogurt
1 ½ cupsplain yogurt
2 tbsp Mayonnaise
2 Tbspmayonnaise
1 tbsp Sriracha sauce (adjust to taste)
1 Tbspsriracha sauce
adjust to taste
1 tsp Garlic powder
1 tspgarlic powder
1 tsp Onion powder
1 tsponion powder
Salt and pepper to taste
salt
to taste
Salt and pepper to taste
pepper
to taste
Add the chicken thigh fillets to the marinade and toss until evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.
chicken thigh fillets
to the marinade and toss until evenly coated Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop
In a small bowl, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir until well combined. Refrigerate until ready to use.
plain yogurt
Season with taste Stir until well combined rigerate until ready to use
In a small bowl, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir until well combined. Refrigerate until ready to use.
mayonnaise
In a small bowl, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir until well combined. Refrigerate until ready to use.
Sriracha sauce
In a small bowl, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir until well combined. Refrigerate until ready to use.
garlic powder
In a small bowl, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir until well combined. Refrigerate until ready to use.
onion powder
In a small bowl, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir until well combined. Refrigerate until ready to use.
salt
In a small bowl, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir until well combined. Refrigerate until ready to use.
pepper
to, Ref
Cook the Chicken:
Chicken
Cook
Preheat
your grill or grill pan over medium-high heat, Brush the grates with oil to prevent sticking
Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes.
chicken
remove the marinated, from the refrigerator and let it sit at room temperature for about 15 minutes
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).
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
Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. Then, slice it into thin strips.
chicken
Once cooked, transfer to a cutting board and let it rest for a few minutes, slice it into thin strips
Assemble the Shawarma:
Shawarma
Assemble the
Warm the pita bread either on the grill for a few seconds on each side or in the oven wrapped in foil.
pita bread
Warm the, either on the grill for a few seconds on each side or in the oven wrapped in foil
Spread a generous amount of the prepared sauce onto each warmed pita bread.
pita bread
Spread generous amount of the prepared sauce onto each warmed
Top with shredded lettuce, sliced tomatoes, thinly sliced red onion, and grilled chicken slices.
lettuce
shredded
Top with shredded lettuce, sliced tomatoes, thinly sliced red onion, and grilled chicken slices.
tomatoes
sliced
Top with shredded lettuce, sliced tomatoes, thinly sliced red onion, and grilled chicken slices.
red onion
Top with shredded lettuce, sliced tomatoes, thinly sliced red onion, and grilled chicken slices.
chicken
Drizzle with additional sauce if desired.
sauce
if desired
Serve
Chicken Shawarma
Serve, either wrapped in the pita bread or as an open-faced sandwich

Instructions

Step 1
😍 Chicken Shawarma 🌮🍗
Step 2
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.
Step 3
Ingredients:
Step 4
2 lbs Chicken thigh fillets, boneless and skinless
Step 5
2 cloves Garlic, minced
Step 6
3 tbsp Lemon juice
Step 7
3 tbsp Olive oil
Step 8
2 tsp Ground coriander
Step 9
2 tsp Ground cumin
Step 10
2 tsp Paprika
Step 11
2 tsp Salt
Step 12
1 tsp Ground allspice
Step 13
1/4 tsp Ground black pepper
Step 14
8 pieces Pita bread
Step 15
3 cups Lettuce, shredded
Step 16
1 Red onion, thinly sliced
Step 17
4 Tomatoes, sliced
Step 18
1 1/2 cups Plain yogurt
Step 19
2 tbsp Mayonnaise
Step 20
1 tbsp Sriracha sauce (adjust to taste)
Step 21
1 tsp Garlic powder
Step 22
1 tsp Onion powder
Step 23
Salt and pepper to taste
Step 24
Instructions:
Step 25
Marinate the Chicken:
Step 26
In a large bowl, combine minced garlic, lemon juice, olive oil, ground coriander, ground cumin, paprika, salt, allspice, and black pepper. Mix well.
Step 27
Add the chicken thigh fillets to the marinade and toss until evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.
Step 28
Prepare the Sauce:
Step 29
In a small bowl, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir until well combined. Refrigerate until ready to use.
Step 30
Cook the Chicken:
Step 31
Preheat your grill or grill pan over medium-high heat. Brush the grates with oil to prevent sticking.
Step 32
Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes.
Step 33
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 34
Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. Then, slice it into thin strips.
Step 35
Assemble the Shawarma:
Step 36
Warm the pita bread either on the grill for a few seconds on each side or in the oven wrapped in foil.
Step 37
Spread a generous amount of the prepared sauce onto each warmed pita bread.
Step 38
Top with shredded lettuce, sliced tomatoes, thinly sliced red onion, and grilled chicken slices.
Step 39
Drizzle with additional sauce if desired.
Step 40
Serve:
Step 41
Serve the Chicken Shawarma immediately, either wrapped in the pita bread or as an open-faced sandwich

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