Tantalizing Homemade Chicken Shawarma (Print Version)
# Ingredients:
→ Marinated Chicken
01 -
2 lbs Chicken thigh fillets, boneless and skinless
02 -
2 cloves Garlic, minced
03 -
3 tbsp Lemon juice
04 -
3 tbsp Olive oil
05 -
2 tsp Ground coriander
06 -
2 tsp Ground cumin
07 -
2 tsp Paprika
08 -
2 tsp Salt
09 -
1 tsp Ground allspice
10 -
1/4 tsp Ground black pepper
→ Shawarma Assembly
11 -
8 pieces Pita bread
12 -
3 cups Lettuce, shredded
13 -
1 Red onion, thinly sliced
14 -
4 Tomatoes, sliced
→ Sauce
15 -
1 1/2 cups Plain yogurt
16 -
2 tbsp Mayonnaise
17 -
1 tbsp Sriracha sauce (adjust to taste)
18 -
1 tsp Garlic powder
19 -
1 tsp Onion powder
20 -
Salt and pepper to taste
# Instructions:
01 -
In a large bowl, combine minced garlic, lemon juice, olive oil, ground coriander, ground cumin, paprika, salt, allspice, and black pepper. Add the chicken thigh fillets and toss until evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight.
02 -
In a small bowl, mix plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir until well combined and refrigerate until ready to use.
03 -
Preheat a grill or grill pan over medium-high heat, brushing the grates with oil to prevent sticking. Remove the marinated chicken from the refrigerator and let it sit at room temperature for 15 minutes. Grill the chicken for 6-8 minutes per side until cooked through and charred, ensuring an internal temperature of 165°F (74°C). Let the cooked chicken rest before slicing into thin strips.
04 -
Warm the pita bread on a grill for a few seconds on each side or in the oven, wrapped in foil.
05 -
Spread a generous amount of prepared sauce onto each warmed pita bread. Top with shredded lettuce, sliced red onion, tomatoes, and grilled chicken slices. Drizzle with additional sauce if desired.
06 -
Serve the Chicken Shawarma immediately, wrapped in the pita bread or as an open-faced sandwich.