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Chicken Shawarma
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1/4 cup plain yogurt
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 pita bread
- 1 cup shredded lettuce
- 1 tomato, diced
- 1/2 red onion, thinly sliced
- 1/4 cup tahini sauce
Instructions
- In a bowl, mix together 1/4 cup yogurt, minced garlic, 2 tsp cumin, 2 tsp paprika, 1 tsp turmeric, 1/2 tsp cinnamon, 1/4 tsp cayenne pepper, salt, and pepper.
- Add the chicken thighs to the marinade, making sure they are well coated. Cover and refrigerate for at least 1 hour.
- Preheat the grill or grill pan over medium-high heat. Brush with 2 tbsp olive oil.
- Grill the marinated chicken thighs for 6-7 minutes on each side, or until fully cooked. Remove from heat and let rest for 5 minutes.
- Slice the grilled chicken into thin strips.
- Warm the pita bread on the grill for 1-2 minutes on each side.
- To assemble the shawarma, place a spoonful of tahini sauce on each pita bread, then add the shredded lettuce, diced tomato, sliced red onion, and grilled chicken strips.
- Roll up the pita bread and serve immediately. Enjoy your delicious homemade chicken shawarma!
Shawarma is a Middle Eastern dish with a history dating back to the 18th century. It is made by stacking marinated meat, such as lamb, chicken, or beef, on a vertical spit and slowly roasting it. The dish originated in the Levant region and quickly spread to other parts of the Middle East. The meat is typically shaved off the spit and served in a pita or flatbread with a variety of toppings and sauces, such as tahini or garlic sauce. Today, some of the best shawarma can be found in cities like Beirut, Amman, and Istanbul, where skilled chefs continue to perfect the art of making this delicious and flavorful dish. The key to a great shawarma lies in the marination of the meat and the slow roasting process, which ensures a tender and juicy result. While the traditional method of cooking shawarma involves a vertical spit, there are also alternative methods, such as using a rotisserie or grilling the meat, that can yield equally delicious results.
80 min
4
400 calories
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