Description
Bold, flavorful chicken shawarma stuffed in warm pita bread with fresh veggies and a creamy garlic yogurt sauce. Easy to make and perfect for meal prep or family dinners.
Ingredients
Chicken Marinade:
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2 lbs boneless, skinless chicken thighs
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2 cloves garlic, minced
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3 Tbsp lemon juice
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3 Tbsp olive oil
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2 tsp each: coriander, cumin, paprika, salt
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1 tsp allspice
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¼ tsp black pepper
Creamy Garlic Sauce:
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1½ cups plain yogurt
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2 Tbsp mayonnaise
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1 Tbsp Sriracha (to taste)
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1 tsp each: garlic powder, onion powder
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Salt and pepper to taste
To Serve:
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8 pita breads
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3 cups shredded lettuce
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4 sliced tomatoes
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1 red onion, thinly sliced
Instructions
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Mix marinade ingredients and coat chicken. Marinate at least 1 hour or overnight.
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In a bowl, whisk together yogurt, mayo, Sriracha, garlic powder, onion powder, salt, and pepper. Chill until serving.
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Grill or pan-sear chicken for 6–8 mins per side, until cooked through and slightly charred. Let rest, then slice thinly.
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Warm pita breads.
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Assemble with sauce, lettuce, tomato, onion, and chicken. Drizzle with more sauce.
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Serve immediately.
Notes
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For milder sauce, reduce Sriracha.
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Substitute naan or flatbread if pita is unavailable.
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Chicken can be baked at 400°F (200°C) for 20–25 mins.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15–20 minutes
- Category: Main Dish
- Method: Grilling or Pan-searing
- Cuisine: Middle Eastern-inspired