Chicken Shawarma
Bring the flavors of the Middle East straight to your table with this irresistible Chicken Shawarma recipe! Tender, juicy chicken thighs are marinated in a rich blend of yogurt, olive oil, lemon juice, and aromatic spices like cumin, coriander, paprika, and cinnamon, creating a symphony of bold flavors. Grilled to perfection for a smoky char, the sliced chicken is nestled in warm pita bread alongside refreshing cucumber, ripe tomato, and vibrant parsley. A drizzle of creamy tahini sauce ties it all together, delivering a satisfying, well-balanced blend of textures and tastes. Perfect for a quick weeknight dinner or a crowd-pleasing handheld meal, this homemade chicken shawarma is a healthier, flavorful alternative to takeout. Keywords: chicken shawarma, Middle Eastern recipe, grilled chicken, pita sandwich, tahini sauce recipe.
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs, boneless and skinless
- 0.5 cups Plain yogurt
- 0.25 cups Olive oil
- 0.25 cups Lemon juice
- 4 pieces Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Ground paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 pieces Pita bread
- 1 cup Sliced cucumber
- 1 cup Sliced tomato
- 0.25 cups Chopped parsley
- 0.5 cups Tahini sauce
Instructions
In a large mixing bowl, combine the yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, and black pepper. Mix well to form a marinade.
Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or up to overnight for best results.
Preheat your grill or a grill pan over medium-high heat.
Remove the chicken from the marinade, allowing any excess to drip off.
Grill the chicken for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice char on the outside.
Remove the chicken from the grill and let it rest for a few minutes before slicing it thinly.
Warm the pita bread on the grill for about 1 minute on each side until they're slightly toasted.
To assemble, place some sliced chicken in the center of each pita, and top with cucumber, tomato, and parsley.
Drizzle with tahini sauce before serving.
Roll or fold the pita to enclose the filling and serve immediately.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 5528 mg | 240% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 17.0 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 487 mg | 37% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2892 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
