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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
- Cut the chicken into strips. Combine all ingredients in a bag and coat the chicken. Marinate for 30 minutes to 2 hours.
- 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