Chicken Shawarma and Salad
Chicken shawarma marinated in spices, grilled, and served with a fresh salad.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (boneless and skinless) | 800 | Grams |
| Plain Yogurt (whole milk based) | 200 | Grams |
| Lemon Juice (freshly squeezed) | 3 | Tbsp |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Ground Cumin | 2 | Tsp |
| Ground Coriander | 2 | Tsp |
| Ground Paprika | 2 | Tsp |
| Ground Turmeric | 1 | Tsp |
| Ground Cinnamon | 1 | Tsp |
| Salt | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Cucumber (sliced) | 1 | Count |
| Tomato (chopped) | 2 | Count |
| Red Onion (thinly sliced) | 1 | Count |
| Lettuce (chopped) | 1 | Head |
| Parsley (chopped) | 1 | Bunch |
| Pita Bread (for serving) | 5 | Count |
Instructions
- In a large bowl, combine yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper.
- Add chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight.
- Preheat grill or oven to 200 degrees Celsius.
- Grill the marinated chicken thighs for about 15-20 minutes, turning occasionally, until fully cooked and slightly charred.
- Let the chicken rest for 5 minutes, then slice into strips.
- In a large bowl, combine sliced cucumber, chopped tomatoes, sliced red onion, chopped lettuce, and chopped parsley to make the salad.
- Serve the sliced chicken on pita bread with a side of salad.
Prep
- Marinate chicken for at least 2 hours or overnight.
Kitchen equipment
Grill or Oven