Chicken Shawarma

Flatbread stuffed with grilled chicken thighs and vegetables

This Turkish Spiced meat is grilled and tucked into a warm pita with crisp vegetables and yogurt sauce.

Course Main Course

Cuisine Middle Eastern

Prep Time 4 10

Cook Time 20

Total Time 4 30

Servings

Calories 91kcal

Author Dina

Ingredients

2 lb boneless skinless thicken thighs
3-4 tbsp Greek yogurt
1 tbsp onion
3 garlic cloves
1/2 tsp black pepper
3/4 tsp salt
1/4 tsp cayenne
2 tsp cumin
1/2 tsp coriander
1 1/2 tsp paprika
1/4 cup olive oil

Instructions

Combine all the ingredients in a large bowl. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours.
Place two skewers beside each other. Roll up each marinated chicken thigh and slide it onto both skewers.
Grill both sides of the skewered chicken thighs on high heat until fully cooked through (about 10 minutes per side).
Using a sharp knife, slice off a desired amount of chicken and place it into each pita. Top with your favorite toppings. I like to use Romain lettuce, cherry tomatoes, red onion, cucumber, and of course Greek yogurt sauce.

Notes

HOW TO MAKE IT IN THE OVEN

Marinate the chicken. Just as you would for the grilled chicken shawarma recipe, marinate the chicken. Then place it on a baking dish lined with foil for easy clean up.
Bake. Bake at 425 degrees Fahrenheit for about 30 minutes. Then broil for another 2-3 minutes to achieve a nice and crisp outer layer.

STORING AND REHEATING

Store any leftover chicken shawarma in the refrigerator for 3-4 days in an airtight container. You can also freeze it for up to 4 months. Reheat the chicken by placing it back on skewers to grill or in a 325-degree oven until warmed through.

Nutrition