Easy Mini Chicken Shawarma Recipe
Mini Chicken Shawarma Recipe made with marinated chicken, fresh vegetables, and creamy yogurt herb sauce.
Ingredients
Chicken
- 1 pound chicken tenders
- ¼ cup extra-virgin olive oil
- Zest and juice of 1 lemon
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- ¾ teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon freshly ground black pepper
Sauce
- 1¼ cups Greek yogurt
- 1 tablespoon lemon juice
- 1 garlic clove grated
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Kosher salt
- Freshly ground black pepper
For Assembly
- ½ red onion thinly sliced
- 4 romaine lettuce leaves shredded
- ½ English cucumber thinly sliced
- 2 tomatoes chopped
- 16 mini pita breads
Instructions
- Place the chicken tenders in a large resealable bag.
- In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic powder, cumin, coriander, smoked paprika, and black pepper.
- Pour the marinade over the chicken, seal the bag, and coat well. Refrigerate for 30 minutes to 1 hour.
- While the chicken marinates, prepare the sauce by mixing Greek yogurt, lemon juice, and grated garlic in a medium bowl.
- Stir in parsley and dill. Season with salt and pepper to taste. Cover and refrigerate until needed.
- Heat a large skillet over medium heat.
- Remove the chicken from the marinade and allow excess marinade to drip off.
- Cook for about 4 minutes per side or until fully cooked and nicely browned.
- Transfer to a cutting board and slice into bite-sized strips.
- To assemble the Mini Chicken Shawarma Recipe, fill each mini pita with chicken, red onion, lettuce, cucumber, and tomato.
- Drizzle with the yogurt herb sauce and serve immediately.
Notes
- Serve with hummus, tabbouleh, or a simple cucumber salad.
- Add sliced olives or feta cheese for extra flavor.
- For a spicier version, sprinkle with chili flakes or cayenne pepper.
- The yogurt sauce also works as a dip for vegetables and pita chips.