Chicken Shawarma Sandwich
Experience the vibrant flavors of the Middle East with this irresistible Chicken Shawarma Sandwich recipe, perfect for a quick yet satisfying meal. Juicy, marinated chicken thighs are infused with a fragrant blend of spices—like cumin, coriander, paprika, and turmeric—before being roasted to golden perfection. Nestled in soft, warm pita bread alongside fresh toppings such as crisp cucumber, ripe tomato, and zesty red onion, every bite is a burst of flavor. A drizzle of creamy tahini sauce adds an authentic, nutty finish, while a sprinkle of fresh parsley elevates the dish with a pop of color and freshness. With minimal prep and cooking time, this recipe makes an ideal choice for weeknight dinners or casual gatherings. Perfectly balanced and packed with savory goodness, this shawarma sandwich is sure to become your new favorite go-to!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 125 grams Plain yogurt
- 3 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Pita bread
- 1 Tomato, sliced
- 1 Cucumber, sliced
- 0.5 Red onion, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 4 tablespoons Tahini sauce
Instructions
In a large bowl, combine yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, salt, and black pepper. Mix well to form a marinade.
Add the chicken thighs to the marinade and ensure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
Preheat the oven to 200°C (390°F) or use a grill pan on medium-high heat.
Place the marinated chicken thighs on a baking sheet lined with parchment paper, making sure they are spread out evenly.
Bake in the preheated oven for 20-25 minutes, or grill on the pan for about 6-7 minutes on each side, until the chicken is fully cooked and has a nice golden color.
Remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin strips.
Warm the pita bread in the oven or on a pan for a few minutes.
To assemble the sandwich, open a warm pita bread, place sliced chicken inside, and top with slices of tomato, cucumber, red onion, and a sprinkle of fresh parsley.
Drizzle with tahini sauce and fold the pita over the filling to enclose. Serve immediately.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.2 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 185 mg | 14% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 768 mg | 16% | |
*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.
