Chicken Shawarma
Chicken Shawarma
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper, (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Tahini Sauce
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons cold water, or more, as needed
- 1 clove garlic, minced
- 1/4 teaspoon salt
For Serving
- 4 pita bread
- 1 cup romaine lettuce, shredded
- 1 tomato, diced
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup pickled turnips or pickles, sliced (optional)
Instructions
- 1
In a large bowl, combine the chicken strips with yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper (if using), salt, and black pepper. Mix well to ensure all chicken is coated.
⏱️ 10 min
- 2
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 120 min
- 3
Prepare the tahini sauce: In a small bowl, whisk together the tahini, lemon juice, cold water, minced garlic, and salt until smooth. If the sauce is too thick, add more cold water, 1 teaspoon at a time, until it reaches a pourable consistency. Set aside.
⏱️ 5 min
- 4
Preheat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of olive oil if your pan isn't non-stick.
⏱️ 2 min
- 5
Add the marinated chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through and nicely browned and slightly charred.
⏱️ 15 min
- 6
Once all the chicken is cooked, remove it from the pan and let it rest for a few minutes.
⏱️ 3 min
- 7
Warm the pita bread according to package instructions (you can warm them in the same skillet for about 30 seconds per side).
⏱️ 5 min
- 8
To assemble the shawarmas, spread a generous amount of tahini sauce on each warm pita. Fill with cooked chicken, shredded lettuce, diced tomato, diced cucumber, sliced red onion, and pickled turnips or pickles (if using).
⏱️ 5 min
- 9
Fold or roll the pita to create a wrap and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper, (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Tahini Sauce
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons cold water, or more, as needed
- 1 clove garlic, minced
- 1/4 teaspoon salt
For Serving
- 4 pita bread
- 1 cup romaine lettuce, shredded
- 1 tomato, diced
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup pickled turnips or pickles, sliced (optional)
Instructions
- 1
In a large bowl, combine the chicken strips with yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper (if using), salt, and black pepper. Mix well to ensure all chicken is coated.
⏱️ 10 min - 2
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 120 min - 3
Prepare the tahini sauce: In a small bowl, whisk together the tahini, lemon juice, cold water, minced garlic, and salt until smooth. If the sauce is too thick, add more cold water, 1 teaspoon at a time, until it reaches a pourable consistency. Set aside.
⏱️ 5 min - 4
Preheat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of olive oil if your pan isn't non-stick.
⏱️ 2 min - 5
Add the marinated chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through and nicely browned and slightly charred.
⏱️ 15 min - 6
Once all the chicken is cooked, remove it from the pan and let it rest for a few minutes.
⏱️ 3 min - 7
Warm the pita bread according to package instructions (you can warm them in the same skillet for about 30 seconds per side).
⏱️ 5 min - 8
To assemble the shawarmas, spread a generous amount of tahini sauce on each warm pita. Fill with cooked chicken, shredded lettuce, diced tomato, diced cucumber, sliced red onion, and pickled turnips or pickles (if using).
⏱️ 5 min - 9
Fold or roll the pita to create a wrap and serve immediately.