Delight in the flavors of the Middle East with this simple yet delicious Chicken Shawarma recipe. Perfectly spiced and grilled to perfection, this dish is accompanied by a refreshing garlicky yogurt sauce and served in warm pita bread, making it a delightful option for lunch or dinner.
Ingredients
For the Chicken Shawarma:
🍗 500g boneless, skinless chicken breasts, sliced into thin strips
🌶️ 1 teaspoon paprika
🧄 1 teaspoon garlic powder
🌿 1 teaspoon ground cumin
🌿 1 teaspoon ground coriander
🌶️ 1/2 teaspoon cayenne pepper
🍋 Juice of 1 lemon
🍶 1 tablespoon soy sauce
🧄 2 cloves garlic, minced
🫒 2 tablespoons olive oil
For the Garlicky Yogurt Sauce:
🥛 1 cup plain yogurt
🍋 Juice of 1/2 lemon
🧄 1 clove garlic, minced
🌿 1 teaspoon dried mint
To Serve:
🥙 Pita bread
🥗 Fresh vegetables (optional - lettuce, tomatoes, onions)
Instructions
1- Prepare the Chicken Marinade:
- In a large bowl, combine paprika, garlic powder, ground cumin, ground coriander, cayenne pepper, lemon juice, soy sauce, minced garlic, and olive oil. Mix well.
- Add the thinly sliced chicken strips to the marinade, ensuring all pieces are thoroughly coated.
- Marinate for at least 1 hour in the refrigerator. If possible, marinate for up to 2 hours for more intense flavors.
2- Make the Garlicky Yogurt Sauce:
- In a small bowl, combine yogurt, lemon juice, minced garlic, and dried mint. Mix until smooth and set aside.
3- Cook the Chicken Shawarma:
- Heat a skillet over high heat until very hot.
- Add the marinated chicken strips to the skillet in batches, ensuring not to overcrowd.
- Grill each side for about 5-7 minutes or until cooked through with a nice char.
- Remove from heat and let rest for a few minutes.
4- Assemble the Shawarma:
- Warm the pita bread either on a skillet or in the microwave.
- Spread a generous amount of the garlicky yogurt sauce onto the pita bread.
- Add the cooked chicken strips and desired vegetables.
- Roll the pita bread around the filling and serve immediately.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes (1-2 hours for marinating)
Servings: 4
Calories: Approximately 350 per serving
Proteins, fats, and carbohydrates per serving: 25g protein, 15g fat, 30g carbohydrates
Equipment: Sharp knife, large bowl, small bowl, skillet
Cooking Tips
- Use a very sharp knife to slice the chicken thinly for better texture and quicker cooking.
- Do not overcrowd the skillet to ensure even grilling.
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