Chicken Shawarma

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Chicken Shawarma

  • Yield: 4 1x

Ingredients

Scale

4 Chicken Thighs

Pitas ( To Assemble with)

For the marinade

  • ¼ cup olive oil
  • ½  lemon, juiced
  • 3 cloves garlic, smashed
  • 2 tablespoons honey
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ teaspoon ground cinnamon
  • ½  teaspoon ground ginger
  • ½ teaspoon dried oregano
  • ½  teaspoon ground turmeric
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper

For the Sauce

  • 1 cup full fat plain Greek yogurt
  • 1 clove garlic, grated or finely minced
  • ½ ounce fresh dill, finely chopped
  • 1/8 teaspoon salt

Garnishes

  • 2 thinly sliced roma tomatoes
  • 1 cucumber, peeled and thinly sliced
  • Butter lettuce or romaine leaves, torn or thinly sliced

Instructions

  1. Cut the chicken into strips. Combine all ingredients in a bag and coat the chicken. Marinate for 30 minutes to 2 hours.
  2. Roast chicken on a parchment lined or sprayed sheet pan or baking dish at 375 degrees for 10-15 minutes, or until cooked all the way through.
  • For the Sauce:  Combine all ingredients into a mixing bowl and whisk together.
  • To Assemble:  Warm up the pitas in the oven and fill with the chicken, the yogurt, and garnishes

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