Chicken Shawarma
Chicken shawarma is a Middle Eastern dish made by marinating chicken and cooking it on a grill or skillet, served with pita and toppings.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (boneless and skinless) | 800 | Grams |
| Olive Oil (extra virgin) | 60 | Milliliters |
| Lemon Juice (freshly squeezed) | 60 | Milliliters |
| Garlic (minced) | 4 | Clove |
| Ground Cumin | 2 | Tsp |
| Ground Coriander | 2 | Tsp |
| Paprika | 2 | Tsp |
| Ground Turmeric | 1 | Tsp |
| Ground Cinnamon | 0.5 | Tsp |
| Salt | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Yogurt (whole milk based) | 120 | Grams |
| Pita Bread (medium size) | 5 | Count |
| Tomato (sliced) | 2 | Count |
| Cucumber (sliced) | 1 | Count |
| Red Onion (thinly sliced) | 1 | Count |
| Parsley (chopped) | 1 | Bunch |
Instructions
- In a large bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, salt, black pepper, and yogurt to create the marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight.
- Preheat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 5-7 minutes on each side until fully cooked and slightly charred.
- Remove the chicken from the heat and let it rest for a few minutes before slicing it into thin strips.
- Warm the pita bread on the grill or in a skillet for a minute on each side.
- Assemble the shawarma by placing sliced chicken, tomato, cucumber, red onion, and chopped parsley on the warm pita bread. Roll or fold the pita to enclose the filling.
Prep
- Marinate chicken thighs for at least 2 hours or overnight in the refrigerator.
Kitchen equipment
Grill or Skillet