This Juicy Chicken Shawarma is packed full of flavor, wrapped snugly in warm pita bread. The marinated chicken is tender and tasty, making every bite a delight!
The yogurt sauce adds a cool and creamy touch that keeps things fresh. I love piling it high with veggies—it feels like a party in my mouth! 🌯
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken thighs for their juiciness, but breasts work just as well. If you’re looking for a leaner option, turkey breast would be a nice substitute!
Spices: The spice blend is what makes shawarma really pop! If you don’t have all the spices, don’t worry. A pre-made shawarma or taco seasoning can work in a pinch. Adjust the cayenne if you want it less spicy!
Greek Yogurt: Greek yogurt gives the sauce its creamy texture. If you want a lighter option, you can use regular yogurt, but I prefer Greek for its richness. For dairy-free, try coconut yogurt.
Fresh Herbs: Parsley adds freshness to the sauce. Cilantro is great too if you love that flavor. Fresh dill can also be a nice twist if you want something different!
How Can I Marinate Chicken Properly for Best Flavor?
Marinating is key for a flavorful chicken shawarma! The longer you marinate, the more intense the flavors are. Here’s how to do it right:
- Mix all the marinade ingredients in a bowl before adding chicken.
- Make sure the chicken is well coated by tossing it in the marinade. I love using a zip-top bag for easy mixing and less mess!
- Cover and let it marinate in the fridge for at least an hour. If you can do it overnight, that’s even better!
What’s the Best Way to Cook Chicken for Shawarma?
Cooking the chicken with high heat gives it that lovely char you’re after. Here’s how to ensure it’s properly cooked:
- Preheat your grill pan or skillet to medium-high before adding the chicken.
- Cook the chicken for about 5-7 minutes on each side. Look for a nice golden-brown crust!
- Let the chicken rest for a few minutes before slicing to keep it juicy—this is crucial!
Enjoy your cooking adventure! This chicken shawarma is a hit and perfect for gatherings or a satisfying dinner at home.
Juicy Chicken Shawarma in Pita with Yogurt Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp cayenne pepper (adjust to taste)
- 2 tbsp plain yogurt
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and black pepper, to taste
For the Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley or cilantro, finely chopped
- Salt and pepper, to taste
For Assembly:
- 4-6 pita breads
- Sliced cucumbers
- Sliced tomatoes
- Thinly sliced red onion
- Fresh parsley or cilantro leaves
- Pickles (optional)
How Much Time Will You Need?
This recipe requires about 1 hour for marinating the chicken (preferably overnight for optimal flavor), plus 15-20 minutes for cooking and assembly. So, plan for about an hour and a half to create this delicious meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne pepper, yogurt, olive oil, lemon juice, salt, and black pepper. Add the chicken pieces to the bowl and toss well to ensure that they’re fully coated in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or preferably overnight to really soak in those flavors.
2. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken and cook for about 5-7 minutes on each side. You want the chicken to be fully cooked through and nicely charred on the edges. After cooking, remove the chicken from the heat and allow it to rest for a few minutes before slicing it thinly.
3. Prepare the Yogurt Sauce:
While the chicken is resting, make the yogurt sauce. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, chopped parsley or cilantro, and a pinch of salt and pepper. Mix everything together until it’s well combined and smooth. Refrigerate until you’re ready to use it!
4. Warm the Pita Bread:
To warm the pita pieces, you can either lightly toast them in a dry skillet for a minute or two or warm them in the oven until they’re pliable. This step makes them easier to fold around the fillings.
5. Assemble the Shawarma:
Spread a generous amount of the yogurt sauce onto each pita. Layer on the sliced chicken, followed by cucumbers, tomatoes, red onions, and any pickles you desire. Sprinkle some fresh herbs on top for added flavor.
6. Serve and Enjoy:
Fold the pita around the fillings and enjoy your delicious Juicy Chicken Shawarma! These make fantastic meals for lunch or dinner, and you can feel good about the wholesome ingredients!
This recipe delivers tender, juicy chicken infused with aromatic spices, complemented by the refreshing yogurt sauce—a perfect balance of flavors in every bite.
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! While chicken thighs provide more juiciness, boneless, skinless chicken breasts are a great alternative if you prefer leaner meat. Just keep an eye on the cooking time, as breasts may cook faster.
How Can I Make This Recipe in Advance?
You can marinate the chicken ahead of time, up to 24 hours in advance. The yogurt sauce can also be prepared a day before. Just store both in the fridge and assemble everything right before serving for the best flavor!
What Can I Use Instead of Greek Yogurt?
If you don’t have Greek yogurt, regular plain yogurt will work as well! For a dairy-free alternative, try using coconut yogurt or a plant-based yogurt of your choice. Just note that coconut yogurt may give a different flavor profile.
How Should I Store Leftovers?
If you have any leftovers, store the chicken and sauces separately in airtight containers in the refrigerator. The chicken will stay good for up to 3 days, while the yogurt sauce can last about 5 days. Just reheat or serve cold!