Homemade Chicken Shawarma
Homemade Chicken Shawarma
Ingredients
For the Chicken Marinade
- 8 boneless, skinless chicken thighs, sliced very thinly
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 lemon, juiced
- 2 tablespoons olive oil
For the Garlic Sauce
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 4 garlic, cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 4 pita bread
- 2 tomatoes, medium, sliced
- 1/2 cup dill pickles, sliced
- 1/2 red onion, medium, thinly sliced
- 1/4 cup fresh parsley, chopped
For Finishing
- 1 tablespoon unsalted butter
Instructions
- 1
In a large mixing bowl, combine the thinly sliced chicken thighs with ground cumin, ground turmeric, garlic powder, chili powder, onion powder, salt, black pepper, and olive oil. Squeeze the lemon juice over the chicken. Massage the marinade thoroughly into the chicken. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or preferably longer.
⏱️ 70 min - 2
While the chicken marinates, prepare the garlic sauce. In a small bowl or container, whisk together the Greek yogurt, mayonnaise, minced fresh garlic, finely chopped fresh parsley, salt, and black pepper until well combined. Set aside in the refrigerator.
⏱️ 5 min
- 3
Preheat your oven broiler to high (typically 500°F). Drizzle a baking sheet with a little olive oil. Spread the marinated chicken in a single layer on the prepared baking sheet, ensuring it's not overcrowded. Broil for 12 minutes, keeping a close eye on it to prevent burning.
⏱️ 12 min•🌡️ 500
- 4
Remove the baking sheet from the oven. Using tongs, mix the chicken around to ensure even cooking and browning. Return the chicken to the broiler for an additional 5 minutes, or until cooked through and slightly crispy.
⏱️ 5 min•🌡️ 500 - 5
Prepare the pita bread for assembly. Make a small cut along one edge of each pita, then carefully cut around the inside edge to create a pocket. Generously spread the prepared garlic sauce inside the pita pocket.
⏱️ 5 min - 6
Fill each pita pocket with sliced tomatoes, sliced dill pickles, thinly sliced red onion, and chopped fresh parsley. Add a generous amount of the cooked chicken shawarma. Fold the filled pita tightly, like a burrito.
⏱️ 10 min - 7
Melt the unsalted butter in a small non-stick pan or skillet over medium heat. Place the assembled shawarma wraps in the pan and toast for 2-3 minutes per side, or until golden brown and slightly crispy. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chicken Shawarma
Ingredients
For the Chicken Marinade
- 8 boneless, skinless chicken thighs, sliced very thinly
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 lemon, juiced
- 2 tablespoons olive oil
For the Garlic Sauce
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 4 garlic, cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 4 pita bread
- 2 tomatoes, medium, sliced
- 1/2 cup dill pickles, sliced
- 1/2 red onion, medium, thinly sliced
- 1/4 cup fresh parsley, chopped
For Finishing
- 1 tablespoon unsalted butter
Instructions
- 1
In a large mixing bowl, combine the thinly sliced chicken thighs with ground cumin, ground turmeric, garlic powder, chili powder, onion powder, salt, black pepper, and olive oil. Squeeze the lemon juice over the chicken. Massage the marinade thoroughly into the chicken. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or preferably longer.
⏱️ 70 min - 2
While the chicken marinates, prepare the garlic sauce. In a small bowl or container, whisk together the Greek yogurt, mayonnaise, minced fresh garlic, finely chopped fresh parsley, salt, and black pepper until well combined. Set aside in the refrigerator.
⏱️ 5 min - 3
Preheat your oven broiler to high (typically 500°F). Drizzle a baking sheet with a little olive oil. Spread the marinated chicken in a single layer on the prepared baking sheet, ensuring it's not overcrowded. Broil for 12 minutes, keeping a close eye on it to prevent burning.
⏱️ 12 min•🌡️ 500 - 4
Remove the baking sheet from the oven. Using tongs, mix the chicken around to ensure even cooking and browning. Return the chicken to the broiler for an additional 5 minutes, or until cooked through and slightly crispy.
⏱️ 5 min•🌡️ 500 - 5
Prepare the pita bread for assembly. Make a small cut along one edge of each pita, then carefully cut around the inside edge to create a pocket. Generously spread the prepared garlic sauce inside the pita pocket.
⏱️ 5 min - 6
Fill each pita pocket with sliced tomatoes, sliced dill pickles, thinly sliced red onion, and chopped fresh parsley. Add a generous amount of the cooked chicken shawarma. Fold the filled pita tightly, like a burrito.
⏱️ 10 min - 7
Melt the unsalted butter in a small non-stick pan or skillet over medium heat. Place the assembled shawarma wraps in the pan and toast for 2-3 minutes per side, or until golden brown and slightly crispy. Serve immediately.
⏱️ 10 min