Chicken Shawarma Delight

$- 1 lb boneless, skinless chicken thighs - 3 cloves garlic, minced - 2 tablespoons ground cumin - 2 tablespoons ground coriander - 1 tablespoon ground paprika - 1 tablespoon ground turmeric - 1 teaspoon cinnamon - 1 teaspoon cayenne pepper (adjust to taste) - 4 tablespoons olive oil - Salt and pepper to taste - Juice of 1 lemon - ½ cup mayonnaise - 2 tablespoons plain yogurt - 2 cloves garlic, minced - 1 tablespoon lemon juice - Salt to taste - 4 pita breads or flatbreads - 1 cup fresh vegetables (cucumbers, tomatoes, lettuce) for garnish - ½ cup pickles (optional) I love using chicken thighs for this recipe. They stay juicy and full of flavor. You can mix the spices to make the marinade. The garlic gives it a nice kick! For the garlic sauce, just mix mayo, yogurt, minced garlic, and lemon juice. It adds creaminess and tang. Feel free to add fresh veggies like cucumbers and tomatoes. They make the dish colorful and fresh. Pickles are a great touch too! Gather all these ingredients, and you're ready to create a tasty Chicken Shawarma. {{ingredient_image_1}} Start by making a tasty marinade. In a big bowl, mix the garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, olive oil, lemon juice, salt, and pepper. This mix gives the chicken a lot of flavor. Add the chicken thighs to the bowl. Make sure they get coated well. Cover the bowl and put it in the fridge. Let it marinate for at least one hour. For the best taste, let it sit overnight. Now it’s time to cook. Preheat your grill or skillet over medium-high heat. Take the marinated chicken out of the fridge. Place the chicken on the grill. Cook each side for 6 to 7 minutes. The chicken should be fully cooked and a little charred. Use a meat thermometer to check if it’s at 165°F (75°C). When done, take the chicken off the heat and let it rest for a few minutes. Once rested, slice the chicken thinly. While the chicken cooks, let’s make the garlic sauce. In a bowl, mix the mayonnaise, yogurt, minced garlic, lemon juice, and salt. Stir until it’s smooth. This sauce adds a creamy, tangy kick to your shawarma. Taste it and adjust the salt if needed. Next, warm your pita or flatbreads. You can heat them on the grill or in a dry skillet for about one minute on each side. Now, it’s time to assemble your shawarma. Take a warm pita and place sliced chicken in the center. Top it with fresh vegetables like cucumbers, tomatoes, and lettuce. If you like pickles, add those too. Drizzle a good amount of garlic sauce over the top. Wrap the pita around the fillings. You can cut it in half if you want. Serve your delicious shawarma right away! To make the best marinade, mix the spices well. I use garlic, cumin, coriander, and paprika. These flavors blend nicely. The turmeric adds color, while cinnamon gives warmth. Adjust the cayenne to your taste for heat. Use fresh lemon juice for a bright kick. Coat the chicken in this mixture and let it sit. Marinate for at least one hour, but overnight is best. This lets the flavors soak in deeply. You can grill or pan-cook the chicken. Preheat your grill or skillet over medium-high heat. Grill each side for 6 to 7 minutes. Look for a nice char. Use a meat thermometer to check the inside. It should reach 165°F (75°C). If you prefer, you can also bake the chicken. Set your oven to 400°F (200°C) and bake for 25-30 minutes. The key is to not overcook, as it will dry out. Once cooked, slice the chicken thinly for serving. Warm your pita or flatbreads before filling. Add fresh veggies like cucumbers, tomatoes, and lettuce. For extra flavor, include pickles if you like. Drizzle a good amount of garlic sauce on top. Serve the shawarmas on a wooden board for a nice look. A bowl of extra garlic sauce and a fresh salad on the side make it perfect. Enjoy your meal with family or friends! Pro Tips Marinate Overnight: For the best flavor, marinate the chicken thighs overnight. This allows the spices to penetrate the meat deeply, resulting in a more aromatic and flavorful shawarma. Use a Meat Thermometer: Ensure your chicken is perfectly cooked by using a meat thermometer. The internal temperature should reach 165°F (75°C) to guarantee it's safe to eat and remains juicy. Customize the Heat: Adjust the cayenne pepper to your preference. If you enjoy a milder flavor, you can reduce the amount or omit it altogether. Conversely, add extra for more heat! Fresh Ingredients Matter: Use fresh vegetables for garnishing your shawarma. Crisp cucumbers, juicy tomatoes, and crunchy lettuce not only enhance the flavor but also add a delightful texture. {{image_2}} If you want a vegetarian twist, try using marinated mushrooms or eggplant. These veggies soak up flavors well and grill nicely. You can also use chickpeas or lentils for a protein boost. Just season them with the same spices to keep that shawarma taste. Besides garlic sauce, you can try tahini or yogurt sauce for a creamy touch. Hummus adds a nice flavor, too. For toppings, think about adding roasted red peppers, olives, or a spicy salsa. Each sauce or topping can change the whole dish! You can adjust the spice mix to fit your taste. If you like heat, add more cayenne pepper or chili flakes. For a milder flavor, reduce the cayenne or skip it altogether. Feel free to add herbs like parsley or mint for a fresh taste. To keep your leftover chicken shawarma fresh, store it in an airtight container. Make sure the chicken cools down before sealing. It will last in the fridge for up to three days. For best taste, eat it within two days. When you want to enjoy your leftovers, heat them wisely. You can use a skillet on medium heat for about five minutes. Stir the chicken often to warm it evenly. You can also use a microwave. Heat it in short bursts, about 30 seconds, checking each time until hot. If you have extra chicken shawarma, freezing is a great option. Wrap the chicken tightly in plastic wrap or foil. Place it in a freezer-safe bag. Label the bag with the date. This way, it can stay fresh for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. Chicken Shawarma is a popular Middle Eastern dish. It consists of marinated chicken cooked on a grill. The chicken is usually served in pita bread with fresh veggies and sauce. The spices give it a warm, rich flavor. Many people love it for its savory taste and easy-to-eat style. To make garlic sauce, mix these ingredients in a bowl: - ½ cup mayonnaise - 2 tablespoons plain yogurt - 2 cloves garlic, minced - 1 tablespoon lemon juice - Salt to taste Stir until smooth. Taste and adjust salt if needed. This sauce adds creaminess and a tasty garlic kick to your shawarma. Yes, you can use chicken breast instead of thighs. Chicken breast will be leaner and slightly less juicy. Make sure to watch the cooking time. Overcooking can dry it out. Thighs stay moist and tender, but breasts are a fine choice too. You can add many fresh vegetables to your shawarma, such as: - Cucumbers - Tomatoes - Lettuce - Onions - Bell peppers These veggies add crunch and freshness. You can also add pickles for extra tang. To make a gluten-free version, skip the pita bread. Instead, use lettuce wraps or gluten-free flatbreads. Make sure to check all labels on sauces and seasonings. Many sauces can contain gluten, so choose carefully. Enjoy your shawarma with fresh veggies for a tasty meal! This blog post walked you through making Chicken Shawarma. We covered each step, from marinating the chicken to cooking it. I shared tips on preparing garlic sauce and garnishes. You learned about storage and reheating options to keep leftovers fresh. In summary, making Chicken Shawarma is fun and easy. You can adapt it to suit your taste. Enjoy your cooking and savor every bite of this flavorful dish!$

Chicken Shawarma Delight

A flavorful chicken shawarma wrapped in pita bread, served with fresh vegetables and garlic sauce.

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Prep Time 10

Cook Time 20

Total Time 1 30

Course Main Course

Cuisine Middle Eastern

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken thighs
3 cloves garlic, minced
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon ground paprika
1 tablespoon ground turmeric
1 teaspoon cinnamon
1 teaspoon cayenne pepper
4 tablespoons olive oil
to taste salt and pepper
1 lemon juice
4 pita breads or flatbreads
1 cup fresh vegetables (cucumbers, tomatoes, lettuce) for garnish
½ cup pickles (optional)
½ cup mayonnaise
2 tablespoons plain yogurt
2 cloves garlic, minced
1 tablespoon lemon juice
to taste salt

Instructions

In a large mixing bowl, combine garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, olive oil, lemon juice, salt, and pepper to create a marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best results).
Preheat your grill or skillet over medium-high heat.
Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until fully cooked and charred slightly. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
While the chicken is cooking, prepare the garlic sauce by mixing mayonnaise, yogurt, minced garlic, lemon juice, and salt in a bowl until smooth. Adjust seasoning to taste.
Once the chicken is cooked, remove it from the heat and let it rest for a few minutes before slicing it thinly.
Warm the pita breads or flatbreads on the grill or in a dry skillet for about 1 minute on each side.
Assemble the shawarma by placing sliced chicken in the center of the pita, then top with fresh vegetables, pickles, and a generous drizzle of garlic sauce.
Wrap the pita around the fillings and cut in half if desired. Serve immediately.

Notes

Serve the wrapped shawarmas on a wooden board with extra garlic sauce in a small bowl and a side of fresh vegetable salad for a colorful presentation.

Keyword chicken, grill, pita, shawarma