An easy chicken shawarma recipe with tender, smokey and flavorful chicken and a garlic and lemon yogurt sauce served over crisp veggies and warm pita bread.
Searching for a simple chicken supper that is loaded with flavor? Chicken shawarma is exactly the thing you’re looking for.Give the meat a fast marinade while you prep the remainder of your fixings, and afterward the shawarma concocts very speedy and straightforward and is a complete group pleaser.
Shawarma (additionally spelled shaurma, shoarma, shwarma, and shawirma) is a Middle Eastern dish made by simmering a cone of meat on an upward spit. To serve, the meat is shaved off the cone and enveloped by flatbread.And simply in the event that you’re pondering, indeed, the cooking cycle and show is basically the same as gyros, however the two vary in fixings, flavors, and sort of meat customarily utilized.
To be completely forthright, since I don’t have a simmering spit in my kitchen (and I’m speculating you don’t it is possible that), we’ll cook our shawarma meat on the burner, so it’s not in fact true shawarma, however it is great.
- Boneless, skinless chicken thighs: Thighs are extraordinary here in light of the fact that they concoct sodden and delicate without a huge load of quarrel or looking after children.
- Pita bread: If you can’t discover pita bread, any flatbread will turn out great.
- Plain Greek yogurt: I call for Greek yogurt for the sauce since it’s thicker and creamier than ordinary yogurt, yet you can utilize any plain, unsweetened yogurt. The sauce will simply be somewhat more slender.
A simple chicken shawarma recipe with tender, smokey and flavorful chicken and a salty, garlic and lemon yogurt sauce served over crisp veggies and warm pita bread.
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic pressed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon turmeric
- 4 boneless skinless chicken thighs
Pita & Toppings
- 1 small red onion cut into wedges
- ¼ cup chicken broth or water
- 4 pita bread loaves
- 4-5 leaves romaine shredded
- 1 cucumber chopped
- 1 large tomato chopped
- 5 to 6 ounces (⅔ cup) plain Greek yogurt*
- 1 teaspoon lemon juice
- 1 clove garlic pressed
- ¼ teaspoon salt or to taste
- Pepper to taste.
- In a small bowl, combine marinade ingredients. Place chicken in a plastic bag and pour marinade over the top. Shake to coat and allow to marinate for at least 30 minutes, up to 2 hours.
Make Yogurt Sauce
- In a small bowl (or the disposable yogurt cup), combine all yogurt sauce ingredients and stir until well-mixed.
- Preheat your oven to the warm setting (or lowest setting).
- Heat a large skillet over medium-high heat, add chicken thighs (dispose of the marinade) and cook for 2 to 4 minutes until first side is seared and darkly golden. Flip and cook for an additional 2 to 4 minutes, until an instant-read thermometer inserted into the center of the thighs reads 165°F. Turn down the heat if at any time the chicken seems to be burning.
- Transfer chicken to a plate and place a piece of foil over the thighs to keep them warm. Set aside.
- Over medium high-heat, deglaze your pan with a little chicken broth or water (about a quarter cup), scraping the burned and blackened pieces off the bottom while the liquid simmers.
- Add onions to your pan.
- Place your pita bread into the warm oven to heat while your onions cook.
- Cook onions until your they reach your desired level of doneness (for me, about 4 minutes for fairly soft onions). Remove from heat.
- Slice thighs into strips and serve over warmed pita bread. Top with cooked onions, romaine, tomatoes, cucumbers, and yogurt sauce.
*5 to 6 ounces is the standard single-serving size for a package of yogurt.