
Time
55 minutes
Servings
6
Calories
480
Marinated in a rich blend of spices and citrus, this succulent chicken shawarma is slow-cooked to perfection. Serve wrapped in warm pita with creamy garlic sauce and fresh vegetables.
480
cal
36.3g
protein
43.1g
carbs
17.2g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Boneless, skinless chicken thighs | 2 lbs | 180 | 29g | 0g | 6g | |||
| Plain yogurt | 0.5 cups | 13 | 1g | 1g | 1g | |||
| Lemon juice | 0.25 cups | 2 | 0g | 1g | 0g | |||
| Olive oil | 0.25 cups | 80 | 0g | 0g | 9g | |||
| Garlic cloves, minced | 4 cloves | 3 | 0g | 1g | 0g | |||
| Cumin | 1 tbsp | 4 | 0g | 0g | 0g | |||
| Coriander | 1 tbsp | 0 | 0g | 0g | 0g | |||
| Paprika | 1 tbsp | 3 | 0g | 1g | 0g | |||
| Turmeric | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| Cinnamon | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| Cardamom | 0.25 tsp | 0 | 0g | 0g | 0g | |||
| Salt | 1.5 tsp | 0 | 0g | 0g | 0g | |||
| Black pepper | 1 tsp | 1 | 0g | 0g | 0g | |||
| Pita bread | 6 pieces | 154 | 5g | 31g | 1g | |||
| Cucumber, sliced | 1 whole | 6 | 0g | 1g | 0g | |||
| Tomato, sliced | 2 whole | 7 | 0g | 2g | 0g | |||
| Pickled turnips or pickles | 0.5 cups | 3 | 0g | 1g | 0g | |||
| Garlic sauce (Toum) | 0.5 cups | 23 | 0g | 5g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Boneless, skinless chicken thighs | 2 lbs | 180 | 29g | 0g | 6g | |||
| Plain yogurt | 0.5 cups | 13 | 1g | 1g | 1g | |||
| Lemon juice | 0.25 cups | 2 | 0g | 1g | 0g | |||
| Olive oil | 0.25 cups | 80 | 0g | 0g | 9g | |||
| Garlic cloves, minced | 4 cloves | 3 | 0g | 1g | 0g | |||
| Cumin | 1 tbsp | 4 | 0g | 0g | 0g | |||
| Coriander | 1 tbsp | 0 | 0g | 0g | 0g | |||
| Paprika | 1 tbsp | 3 | 0g | 1g | 0g | |||
| Turmeric | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| Cinnamon | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| Cardamom | 0.25 tsp | 0 | 0g | 0g | 0g | |||
| Salt | 1.5 tsp | 0 | 0g | 0g | 0g | |||
| Black pepper | 1 tsp | 1 | 0g | 0g | 0g | |||
| Pita bread | 6 pieces | 154 | 5g | 31g | 1g | |||
| Cucumber, sliced | 1 whole | 6 | 0g | 1g | 0g | |||
| Tomato, sliced | 2 whole | 7 | 0g | 2g | 0g | |||
| Pickled turnips or pickles | 0.5 cups | 3 | 0g | 1g | 0g | |||
| Garlic sauce (Toum) | 0.5 cups | 23 | 0g | 5g | 0g |
Step 1
Slice chicken thighs into thin, bite-sized strips. In a large bowl, whisk together yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cardamom, salt, and pepper.
Step 2
Add chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to fully develop.
Step 3
Preheat oven to 400°F (200°C) or prepare a large skillet over medium-high heat. If using the oven, spread chicken in a single layer on a baking sheet.
Step 4
Cook chicken in the oven for 20-30 minutes, or in the skillet for 10-15 minutes, stirring occasionally, until deeply browned and cooked through.
Step 5
While chicken cooks, warm pita bread and prepare desired toppings like sliced cucumber, tomato, and pickled turnips.
Step 6
To assemble, spread garlic sauce on a warm pita, add a generous portion of chicken shawarma, and top with fresh vegetables.
Step 7
Roll up the pita tightly and serve immediately.
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