Chicken Shawarma with Tzatziki Sauce
Chicken Shawarma with Tzatziki Sauce
Ingredients
For the Chicken Shawarma
- 1 1/2 pounds boneless, skinless chicken thighs, thinly sliced
- 2 tablespoons tomato paste
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 2 garlic heads
- 1/4 cup fresh parsley, chopped, for garnish
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cup cucumber, grated, excess liquid squeezed out
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Salad
- 1/4 cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved or quartered
- 1/2 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon sumac
For Assembly
- 4 pita bread, warmed or lightly toasted
Instructions
- 1
Preheat oven to 400°F. In a large bowl, combine the thinly sliced chicken thighs with tomato paste, 1/4 cup plain Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, ground cumin, cayenne pepper, 1/2 teaspoon black pepper, 1 teaspoon salt, ground coriander, and ground turmeric. Mix thoroughly until the chicken is evenly coated in the marinade.
⏱️ 10 min•🌡️ 400
- 2
Transfer the marinated chicken to a white baking dish, spreading it out evenly. Drizzle with 1 tablespoon more olive oil.
⏱️ 2 min
- 3
Prepare the garlic heads for roasting: slice them horizontally to expose the cloves, drizzle with a little olive oil, and sprinkle with a pinch of salt. Wrap them tightly in aluminum foil. Place the foil-wrapped garlic heads directly into the baking dish with the chicken.
⏱️ 3 min
- 4
Roast the chicken and garlic in the preheated oven for 25-30 minutes, or until the chicken is cooked through and slightly caramelized, and the garlic is soft. If desired, broil for the last 2-3 minutes for extra crispiness.
⏱️ 30 min•🌡️ 400
- 5
While the chicken is roasting, prepare the tzatziki sauce. Grate the cucumber and squeeze out any excess water using a paper towel or clean kitchen towel. In a medium bowl, combine 1 cup plain Greek yogurt, grated cucumber, mayonnaise, 1 tablespoon lemon juice, dried dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix all ingredients together until well combined and creamy. Set aside.
⏱️ 8 min
- 6
Prepare the salad. In a large wooden bowl, combine the thinly sliced red onion, halved cherry tomatoes, diced cucumber, and chopped fresh parsley. Drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and sumac. Toss everything together until well mixed.
⏱️ 7 min
- 7
Once the chicken is out of the oven, carefully unwrap the roasted garlic heads. Squeeze the soft roasted garlic cloves out of their skins and scatter them over the cooked chicken. Garnish the chicken with the fresh chopped parsley.
⏱️ 3 min
- 8
To assemble, take a piece of warmed pita bread. Spread a generous amount of the prepared tzatziki sauce onto the pita. Add a portion of the cooked chicken shawarma, then top with a scoop of the fresh vegetable salad. Fold or roll the pita to create a wrap or pocket and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma with Tzatziki Sauce
Ingredients
For the Chicken Shawarma
- 1 1/2 pounds boneless, skinless chicken thighs, thinly sliced
- 2 tablespoons tomato paste
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 2 garlic heads
- 1/4 cup fresh parsley, chopped, for garnish
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cup cucumber, grated, excess liquid squeezed out
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Salad
- 1/4 cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved or quartered
- 1/2 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon sumac
For Assembly
- 4 pita bread, warmed or lightly toasted
Instructions
- 1
Preheat oven to 400°F. In a large bowl, combine the thinly sliced chicken thighs with tomato paste, 1/4 cup plain Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, ground cumin, cayenne pepper, 1/2 teaspoon black pepper, 1 teaspoon salt, ground coriander, and ground turmeric. Mix thoroughly until the chicken is evenly coated in the marinade.
⏱️ 10 min•🌡️ 400 - 2
Transfer the marinated chicken to a white baking dish, spreading it out evenly. Drizzle with 1 tablespoon more olive oil.
⏱️ 2 min - 3
Prepare the garlic heads for roasting: slice them horizontally to expose the cloves, drizzle with a little olive oil, and sprinkle with a pinch of salt. Wrap them tightly in aluminum foil. Place the foil-wrapped garlic heads directly into the baking dish with the chicken.
⏱️ 3 min - 4
Roast the chicken and garlic in the preheated oven for 25-30 minutes, or until the chicken is cooked through and slightly caramelized, and the garlic is soft. If desired, broil for the last 2-3 minutes for extra crispiness.
⏱️ 30 min•🌡️ 400 - 5
While the chicken is roasting, prepare the tzatziki sauce. Grate the cucumber and squeeze out any excess water using a paper towel or clean kitchen towel. In a medium bowl, combine 1 cup plain Greek yogurt, grated cucumber, mayonnaise, 1 tablespoon lemon juice, dried dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix all ingredients together until well combined and creamy. Set aside.
⏱️ 8 min - 6
Prepare the salad. In a large wooden bowl, combine the thinly sliced red onion, halved cherry tomatoes, diced cucumber, and chopped fresh parsley. Drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and sumac. Toss everything together until well mixed.
⏱️ 7 min - 7
Once the chicken is out of the oven, carefully unwrap the roasted garlic heads. Squeeze the soft roasted garlic cloves out of their skins and scatter them over the cooked chicken. Garnish the chicken with the fresh chopped parsley.
⏱️ 3 min - 8
To assemble, take a piece of warmed pita bread. Spread a generous amount of the prepared tzatziki sauce onto the pita. Add a portion of the cooked chicken shawarma, then top with a scoop of the fresh vegetable salad. Fold or roll the pita to create a wrap or pocket and serve immediately.
⏱️ 2 min