Description
Get ready to savor the vibrant flavors of homemade Chicken Shawarma Pitas! This recipe captures the authentic experience of shawarma in a convenient, handheld form, perfect for any weeknight meal.
Ingredients
- boneless, skinless chicken thighs
- olive oil
- fresh lemon juice
- minced garlic
- shawarma spice blend
- pita bread
- tahini paste
- water
- salt
- diced tomatoes
- cucumbers
- finely shredded lettuce
- thinly sliced red onion
- sliced pickles
- fresh parsley
Instructions
- Prepare the Chicken Marinade: Cut the boneless, skinless chicken thighs into thin, bite-sized strips. In a large bowl, whisk together about 1/4 cup of olive oil, the juice of one large lemon (about 2-3 tablespoons), 3-4 cloves of minced garlic, and 2 tablespoons of shawarma spice blend. Add the chicken strips to the marinade, toss thoroughly to coat, and cover the bowl. Let the chicken marinate in the refrigerator for at least 30 minutes, ideally 4 hours, or overnight.
- Whip Up the Tahini Sauce: In a small bowl, combine 1/2 cup of tahini paste with the juice of half a lemon (about 1-2 tablespoons), 1 small clove of minced garlic, and a pinch of salt. Slowly whisk in cold water, starting with about 1/4 cup, adding more a tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
- Chop the Toppings: Dice 2 ripe tomatoes and 1 large cucumber. Finely shred about 1 cup of crisp lettuce and thinly slice half a red onion. Chop about 1/4 cup of fresh parsley and slice the pickles.
- Cook the Shawarma Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken in 2-3 batches, spreading it in a single layer and cooking undisturbed for 3-4 minutes until browned. Stir and continue cooking for another 3-5 minutes until fully cooked through. Remove the chicken from the pan and let it rest.
- Warm the Pita Bread: Warm the pita bread by placing each one on a dry skillet over medium heat for about 30 seconds per side until soft and pliable.
- Assemble Your Pitas: Open each warm pita pocket and spread a generous spoonful of tahini sauce inside. Load it with the hot shawarma chicken and pile in the fresh toppings: diced tomatoes, cucumbers, shredded lettuce, red onion, and sliced pickles. Drizzle with more tahini sauce and sprinkle with fresh parsley.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Marination time is key for flavor. Don't overcrowd the pan when cooking the chicken. Customize your toppings to your liking, and always warm the pitas for the best experience.