Easy Shawarma Chicken (Print-Friendly Version)
# What You'll Need:
→ For Serving
01 -
Pita wraps
02 -
Crisp veggies, add if you want
→ For the Creamy Garlic Sauce
03 -
Half a cup thick Greek yogurt
04 -
Two tablespoons mayo
05 -
One tablespoon lemon juice
06 -
Three garlic cloves, smashed up and chopped
07 -
Little bit of salt and pepper
→ For the Chicken Shawarma
08 -
Two pounds skinless, boneless chicken thighs
09 -
Three tablespoons olive oil
10 -
Two teaspoons cumin for some earthiness
11 -
Two teaspoons paprika—go for smoky
12 -
One teaspoon turmeric—it's yellow
13 -
One teaspoon cinnamon (make it sweet)
14 -
Four garlic cloves, really minced up
15 -
One tablespoon lemon juice
16 -
Salt and pepper, add to your liking
# Step-by-Step Directions:
01 -
Wrap everything together, grab a pita, pile on chicken, toss in some veggies, and drown it in that garlicky sauce. Roll it tight and take a big bite.
02 -
Mix up Greek yogurt, mayo, smashed garlic, lemon juice, salt, and pepper in a bowl until it’s super smooth.
03 -
Grill, bake, or fry that marinated chicken however you want till it’s cooked, the edges are charred, then let it chill for a sec. After that, slice it up.
04 -
In a big bowl, combine olive oil, cumin, smoky paprika, turmeric, cinnamon, lots of garlic, some lemon juice, a bit of salt, and pepper. Toss the thighs in so they’re coated, then let them soak in the fridge for at least an hour—or better, all night. The longer, the better.
# Helpful Notes:
01 -
Soaking the chicken overnight really ramps up the flavor
02 -
Throw in hot sauce or pickles for extra kick
03 -
Having it with tabbouleh or hummus turns it into a whole meal