Description
A flavorful chicken shawarma wrapped in pita, drizzled with creamy garlic sauce and loaded with fresh veggies.
Ingredients
- 1 pound Chicken thighs (or chicken breast for a leaner option)
- 4 cloves Garlic (minced)
- 2 teaspoons Cumin
- 2 teaspoons Coriander (freshly ground if possible)
- 2 teaspoons Paprika (smoked paprika for deeper flavor)
- 1 teaspoon Turmeric (use sparingly)
- 1 teaspoon Cinnamon
- 1/2 teaspoon Cayenne pepper (adjust for spice tolerance)
- 3 tablespoons Olive oil (or vegetable oil)
- 2 tablespoons Lemon juice (freshly squeezed)
- Salt to taste
- Pepper to taste
- 1 cup Greek yogurt (for creaminess)
- 2 tablespoons Tahini (optional but recommended)
Instructions
- Marinate the Chicken: In a mixing bowl, combine minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, olive oil, lemon juice, salt, and pepper. Mix well to form a marinade. Add the chicken thighs and coat evenly. Marinate for at least one hour in the fridge or overnight for the best flavor.
- Cook the Chicken: Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper. Bake for about 25 minutes or until fully cooked and browned. Alternatively, grill or pan-sear the chicken for different flavors.
- Prepare the Garlic Sauce: While the chicken is cooking, whisk together Greek yogurt, tahini, minced garlic, lemon juice, salt, and pepper in a bowl. Adjust the consistency with water if too thick.
- Serve: Wrap the chicken in warm pita with fresh veggies and drizzle creamy garlic sauce on top, or serve over rice or quinoa. Enjoy!
Notes
Let the chicken marinate overnight for maximum flavor; grilling adds a smoky flavor that contrasts beautifully with the creaminess of the garlic sauce. To store leftovers, keep in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern