Chicken Shawarma

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp ground cardamom
• 2 cloves garlic, minced
• 1/2 cup Greek yogurt
• Juice of 1 lemon
• Salt and pepper to taste
• Pita bread, for serving
• Tahini sauce, for serving
• Fresh vegetables (lettuce, tomatoes, cucumbers), for garnish

Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine olive oil, cumin, paprika, turmeric, cinnamon, coriander, cardamom, garlic, Greek yogurt, lemon juice, salt, and pepper. Stir until the marinade is well mixed.
2. Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is coated well. Cover and refrigerate for at least 1 hour or up to 24 hours for deeper flavor.
3. Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-6 minutes per side until the chicken is fully cooked and slightly charred. Remove from heat and let the chicken rest for 5 minutes.
4. Slice the Chicken: Once rested, slice the chicken into thin strips.
5. Assemble the Shawarma: Warm the pita bread and spread a layer of tahini sauce on it. Add the chicken strips and garnish with fresh vegetables like lettuce, tomatoes, and cucumbers. Wrap or fold the pita to form the shawarma.
6. Serve: Serve the shawarma hot, with additional tahini sauce or yogurt on the side for dipping.

Notes:

For a more authentic flavor, marinate the chicken overnight, and cook it on a grill for a smoky touch.

About This Dish:

Chicken Shawarma is a popular Middle Eastern street food known for its juicy, spiced meat served in a pita. It's a perfect balance of savory chicken, creamy sauces, and fresh vegetables.

Nutritional Information:

Nutrient	Amount per Serving
Calories	450 kcal
Fat	25g
Carbohydrates	30g
Protein	30g

User Reviews:

Sarah L.: "This Chicken Shawarma recipe is a hit in my family! The marinade is packed with flavor, and the chicken turns out perfectly juicy."

James W.: "I followed this recipe and made some of the best shawarma I’ve ever had. The spices are spot on."