Chicken Shawarma

This flavorful chicken shawarma recipe, featuring a marinade of yogurt and spices, is served in pita bread with fresh vegetables and a delicious garlic sauce.

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Prep Time 1

Cook Time 15

Total Time 1 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean, Middle Eastern

Calories: 450

Ingredients Method Notes

Ingredients

Marinade

1 cup Plain yogurt Can be substituted with buttermilk or dairy-free yogurt.
2 tablespoons Olive oil Choose a good quality olive oil.
4 cloves Garlic cloves, minced Feel free to add more garlic for extra flavor.
2 tablespoons Lemon juice Adjust according to taste.
1 teaspoon Ground cumin
1 teaspoon Paprika Use smoked paprika if preferred.
1 pinch Ground cinnamon A tiny pinch adds depth.
1 teaspoon Salt Adjust to taste.
1 teaspoon Black pepper Freshly ground is best.

Main Ingredients

1 pound Boneless chicken thighs or breasts Thighs are preferred for juiciness.
4 pieces Pita bread Use fresh or toasted pita.
2 cups Fresh vegetables: lettuce, tomatoes, cucumbers Chopped for serving.

Garlic Sauce

1 clove Garlic For homemade garlic sauce.
Salt to taste
1 tablespoon Lemon juice
1/2 cup Neutral oil Whisked slowly into garlic mixture.

Method

Preparation

In a bowl, combine yogurt, olive oil, minced garlic, lemon juice, cumin, paprika, cinnamon, salt, and pepper.
Add the chicken to the marinade and let it sit for at least 1 hour, or overnight for best results.

Cooking

Preheat your grill or stovetop pan over medium-high heat.
Remove the chicken from the marinade and grill for about 6-7 minutes on each side, until cooked through and juices run clear.
Once cooked, let the chicken rest for a few minutes before slicing.

Serving

Serve the sliced chicken in pita bread with fresh vegetables and drizzle with garlic sauce.

Notes

Resting the cooked meat is crucial for juiciness. Always monitor heat to avoid burning the chicken.