Chicken Shawarma
Juicy spiced chicken shawarma
Ingredients
Chicken Shawarma
- 4 soft flatbreads or pitta
- 1 lb 500 g boneless chicken thighs
- 1 tablespoon Greek yogurt
- 1 tablespoon garlic paste
- 1 tablespoon hot pepper paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon allspice
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 tablespoon lemon juice
- Pinch of salt and black pepper
- 1 tablespoon olive oil
- Vegetable oil for cooking
Sauces
- 5 tablespoons white kebab sauce
- 3 tablespoons red kebab sauce
Instructions
- Prepare the white and red kebab sauces by mixing their ingredients in separate bowls. Set aside.
- In a large bowl, mix yogurt, garlic paste, hot pepper paste, cumin, coriander, allspice, smoked paprika, turmeric, salt, pepper, lemon juice, and olive oil.
- Add chicken thighs to the marinade and coat well. Marinate for up to 3 hours. If marinating longer, add the lemon juice just before cooking.
- Heat a pan over medium heat with a little vegetable oil.
- Cook the chicken for about 5 minutes per side, until well-charred and cooked through.
- Transfer chicken to a cutting board and slice thinly using a sharp knife.
- Fill flatbreads or pitta with sliced chicken, crunchy vegetables of choice, white kebab sauce, then finish with red kebab sauce.
Notes
Serve Chicken Shawarma with lettuce, tomato, cucumber, pickles, or fries inside the wrap. It also works beautifully over rice or salad bowls.