Chicken Shawarma
Tender, spiced chicken marinated in yogurt and warm spices, then cooked until caramelized. Serve in pita with fresh vegetables and tahini sauce for an authentic Middle Eastern favorite.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 45g
Ingredients
- ¾ cup plain Greek yogurt
- 3 tbsp lemon juice
- 4 clove garlic cloves, minced
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1.5 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp turmeric
- 1.5 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 lb boneless, skinless chicken thighs
- 8 piece pita bread
- 2 medium tomatoes, diced
- 2 medium cucumbers, diced
- ½ medium red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ½ cup tahini
- 2 tbsp lemon juice
- 1 clove garlic clove, minced
- 2 tbsp water
Instructions
- 1
Combine yogurt, lemon juice, minced garlic, cumin, coriander, paprika, cayenne, turmeric, salt, and pepper in a bowl. Stir in olive oil.
- 2
Cut chicken thighs into 1-inch pieces and place in a resealable bag or container. Pour marinade over chicken, ensuring all pieces are coated.
- 3
Refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
- 4
Remove chicken from refrigerator 15 minutes before cooking. Heat a 12-inch cast iron skillet over medium-high heat.
- 5
Working in batches to avoid crowding, add chicken pieces to the skillet. Sear for 4–5 minutes per side until golden brown and cooked through (165°F internal temperature).
- 6
Transfer cooked chicken to a plate and tent with foil to keep warm. Repeat with remaining chicken.
- 7
While chicken cooks, make tahini sauce: whisk tahini, lemon juice, garlic, and 2 tbsp water until smooth and creamy. Add more water if needed.
- 8
Warm pita bread in the skillet for 30 seconds per side, or wrap in a damp towel and microwave for 1 minute.
- 9
Fill each pita with chicken, tomatoes, cucumber, red onion, and fresh parsley. Drizzle with tahini sauce.
- 10
Serve immediately with extra tahini sauce on the side.
Tools you’ll need
- resealable bag or large mixing bowl
- 12-inch cast iron skillet
- meat thermometer
- measuring spoons
- measuring cups
- cutting board
- sharp knife
- whisk
- tongs
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