Grilled Chicken Shawarma
Grilled chicken shawarma involves marinating chicken in spices, grilling, and serving with pita and vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (boneless and skinless) | 800 | Grams |
| Plain Yogurt (whole milk based) | 250 | Milliliters |
| Lemon Juice (freshly squeezed) | 60 | Milliliters |
| Olive Oil (extra virgin) | 60 | Milliliters |
| Garlic (minced) | 4 | Clove |
| Ground Cumin | 2 | Tsp |
| Ground Coriander | 2 | Tsp |
| Ground Paprika | 2 | Tsp |
| Ground Turmeric | 1 | Tsp |
| Ground Cinnamon | 0.5 | Tsp |
| Salt | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Pita Bread (medium size) | 5 | Count |
| Tomato (sliced) | 2 | Count |
| Cucumber (sliced) | 1 | Count |
| Red Onion (thinly sliced) | 1 | Count |
| Fresh Parsley (chopped) | 1 | Bunch |
Instructions
- In a large bowl, combine yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the grill to medium-high heat.
- Grill the marinated chicken thighs for about 6-8 minutes on each side, or until fully cooked and slightly charred.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing into strips.
- Warm the pita bread on the grill for 1-2 minutes.
- Assemble the shawarma by placing sliced chicken, tomato, cucumber, red onion, and parsley on the pita bread.
- Roll the pita bread around the fillings and serve immediately.
Prep
- Marinate chicken in yogurt and spices for at least 2 hours or overnight.
Kitchen equipment
Grill or Grill Pan