Ingredients
Equipment
Method
- In a large bowl, combine the chicken thighs, yogurt, lemon juice, olive oil, garlic, paprika, turmeric, cumin, coriander, cardamom, cinnamon, cayenne pepper, salt, and pepper.
- Mix well to ensure the chicken is evenly coated. Cover the bowl and marinate in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat your oven to 400°F (200°C). Alternatively, you can cook the chicken in a large skillet over medium-high heat.
- If baking, spread the marinated chicken in a single layer on a baking sheet lined with parchment paper.
- If cooking in a skillet, add the chicken in batches to avoid overcrowding the pan.
- Bake the chicken for 20-25 minutes, or until it is cooked through and reaches an internal temperature of 165°F (74°C).
- If pan-frying, cook the chicken for 5-7 minutes per side, or until it is cooked through and nicely browned.
- Once the chicken is cooked, remove it from the oven or skillet and let it rest for a few minutes.
- Use two forks to shred the chicken into bite-sized pieces.
- Warm the pita bread in a dry skillet or microwave.
- Spread a layer of hummus or tahini sauce on the pita bread.
- Add the shredded chicken, followed by your desired toppings such as shredded lettuce, tomatoes, onions, pickles, and hot sauce.
- Fold or roll the pita bread to create a shawarma wrap.
- Serve the Chicken Shawarma immediately and enjoy!
Notes
For best results, marinate the chicken overnight. Chicken breasts can be used instead of thighs, but be careful not to overcook. Serve with Fattoush salad, tzatziki sauce, or roasted vegetables. Consider using brown butter infused olive oil for a nutty flavor. Toasting the spices before grinding enhances their aroma.
