Middle Eastern Chicken Shawarma (Print Version)
Tender spiced chicken, fresh veggies, and creamy sauce wrapped in warm pita bread - a Middle Eastern classic made at home.
# Ingredients:
→ Meats
01 -
2 lbs Chicken thigh fillets, boneless and skinless
→ Vegetables
02 -
3 cups Lettuce, shredded
03 -
1 Red onion, thinly sliced
04 -
4 Tomatoes, sliced
05 -
8 pieces Pita bread
→ Spices
06 -
2 cloves Garlic, minced
07 -
3 tbsp Lemon juice
08 -
3 tbsp Olive oil
09 -
2 tsp Ground coriander
10 -
2 tsp Ground cumin
11 -
2 tsp Paprika
12 -
2 tsp Salt
13 -
1 tsp Ground allspice
14 -
1/4 tsp Ground black pepper
→ Sauces
15 -
1 1/2 cups Plain yogurt
16 -
2 tbsp Mayonnaise
17 -
1 tbsp Sriracha sauce (adjust to taste)
18 -
1 tsp Garlic powder
19 -
1 tsp Onion powder
20 -
Salt and pepper to taste
# Steps:
01 -
Combine garlic, lemon juice, olive oil, coriander, cumin, paprika, salt, allspice, and black pepper in a large bowl. Mix well. Add chicken to the marinade, toss to coat, cover, and refrigerate for at least 1 hour or overnight.
02 -
Mix plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder in a bowl. Season with salt and pepper. Stir well and refrigerate until ready to serve.
03 -
Preheat grill or grill pan over medium-high heat and brush with oil. Remove chicken from marinade and let it rest at room temperature for 15 minutes. Grill chicken for 6-8 minutes per side until cooked through and charred. Transfer to a cutting board, rest briefly, and slice into thin strips.
04 -
Warm pita bread on the grill for a few seconds on each side or in the oven wrapped in foil.
05 -
Spread sauce on each pita. Add lettuce, tomatoes, onion, and grilled chicken slices. Drizzle with additional sauce if desired. Serve wrapped or open-faced.
# Notes:
01 -
For a vegetarian option, substitute chicken with grilled vegetables or falafel.