Description
Bring the vibrant flavors of Middle Eastern street food into your kitchen with these Chicken Shawarma Pitas. Juicy, marinated chicken paired with fresh toppings in warm pita bread makes for a satisfying meal.
Ingredients
- Boneless, Skinless Chicken Thighs
- Olive Oil
- Fresh Lemon Juice
- Garlic
- Ground Cumin
- Ground Coriander
- Smoked Paprika
- Turmeric
- Cayenne Pepper
- Ground Cinnamon
- Ground Cardamom
- Salt
- Freshly Ground Black Pepper
- Apple Cider Vinegar (optional)
- Plain Yogurt (optional)
- Soft Pocket Pitas or Flatbreads
- Tahini Sauce
- Garlic Sauce (Toum)
- Diced Tomatoes
- Crisp Cucumbers
- Thinly Sliced Red Onion
- Shredded Lettuce
- Pickled Turnips
- Hummus (optional)
- Baba Ghanoush (optional)
- Hot Sauce (optional)
Instructions
- Cut the Chicken: If you're using chicken thighs, trim any excess fat and cut them into thin, bite-sized strips or small chunks.
- Mix the Marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, coriander, smoked paprika, turmeric, cayenne pepper (if using), cinnamon, cardamom, salt, and black pepper. Taste and adjust spices if needed.
- Marinate: Add the chicken to the bowl with the marinade, ensuring every piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes. For the best flavor and tender texture, marinate for 4 hours, or even better, overnight (up to 24 hours).
- Preheat: When you're ready to cook, take the chicken out of the fridge about 15-20 minutes beforehand to bring it closer to room temperature. Heat a large skillet over medium-high heat with a tablespoon of olive oil until it's shimmering hot.
- Cook in Batches: Don't overcrowd the pan, or the chicken will steam instead of sear. Cook the chicken in batches, spreading it in a single layer. Let it cook undisturbed for 3-4 minutes until it gets a beautiful golden-brown char on one side.
- Flip and Finish: Flip the chicken and cook for another 3-4 minutes on the other side, or until it's cooked through, tender, and beautifully caramelized. Remove the cooked chicken to a clean plate and repeat with the remaining batches.
- Prepare Your Toppings and Sauces: While the chicken is cooking or resting, take this time to get all your delicious fillings ready.
- Chop Vegetables: Dice your tomatoes and cucumbers, thinly slice your red onion, and shred your lettuce.
- Prepare Sauces: If you're making your own tahini sauce or garlic sauce, now's the time. Otherwise, have your store-bought sauces ready to go.
- Warm Pitas: Gently warm your pitas by wrapping them in foil and heating them in a warm oven (around 300°F/150°C) for a few minutes, microwaving them briefly (about 15-20 seconds per pita), or quickly warming them on a dry skillet over medium heat.
- Assemble Your Chicken Shawarma Pitas: Open each warm pita bread to create a pocket, spread a generous spoonful of tahini sauce or garlic sauce inside, spoon a good portion of the hot, cooked chicken shawarma into the pita, load up with your favorite fresh toppings, and finish with another drizzle of your chosen sauce over the toppings.
- Serve Immediately: Hand them out right away and enjoy the incredible flavors of your homemade Chicken Shawarma Pitas!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Don't skimp on marination time for the best flavor. High heat is essential for a crispy exterior, and avoid overcrowding the pan while cooking. Quality pitas matter for the best experience.