A delicious meal that is both quick to prepare and bursting with flavor, featuring aromatic spices and juicy marinated chicken.
Ingredients
Scale:
2 lbs boneless, skinless chicken thighs
3 tablespoons olive oil
3 tablespoons lemon juice (freshly squeezed)
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
Salt and black pepper to taste
½ cup Greek yogurt
2 tablespoons tahini
2 tablespoons lemon juice
2 cloves garlic, minced
Pita bread or flatbreads
Fresh vegetables (tomatoes, cucumbers, red onion)
Fresh herbs (parsley, mint)
Pickles (optional)
Instructions
In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Mix until well combined.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 1 hour, or ideally overnight.
While the chicken is marinating, prepare the shawarma sauce. In a bowl, mix Greek yogurt, tahini, lemon juice, minced garlic, and salt until smooth.
Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-8 minutes per side, until cooked through and charred.
Once cooked, let the chicken rest for about 5 minutes before slicing into thin strips.
Take a piece of pita bread or flatbread and layer it with sliced chicken, fresh vegetables, herbs, and a drizzle of shawarma sauce. Roll it up tightly.
