🌯 Chicken Shawarma

🍗 Ingredients (Serves 4–6)

🧄 For the marinade:

• 700 g (1½ lb) boneless chicken thighs or breasts

• 3 Tbsp olive oil

• Juice of 1 lemon

• 3 cloves garlic, minced

• 1½ tsp ground cumin

• 1½ tsp ground paprika

• 1 tsp turmeric

• ½ tsp ground cinnamon

• ½ tsp ground coriander

• ½ tsp ground black pepper

• ½ tsp salt

• Pinch of chili flakes (optional for heat)

🥙 For serving:

• Pita bread or flatbreads

• Garlic yogurt sauce or tahini sauce

• Tomato, cucumber, red onion, pickles, and lettuce

👩‍🍳 Instructions

Step 1. Marinate the chicken

1. In a bowl, combine olive oil, lemon juice, garlic, and all the spices.

2. Add chicken and toss to coat evenly.

3. Cover and refrigerate for at least 1 hour (or up to overnight for best flavor).

Step 2. Cook the chicken

Option 1 – Grill:

• Preheat grill or grill pan to medium-high heat.

• Cook chicken 5–7 minutes per side until golden and cooked through.

Option 2 – Oven:

• Preheat oven to 220°C / 425°F.

• Place chicken on a baking tray and roast for 20–25 minutes.

• For extra char, broil for 2 minutes at the end.

Option 3 – Stovetop:

• Heat olive oil in a skillet and cook chicken 5–6 minutes per side until browned and juicy.

Step 3. Rest & slice

• Let chicken rest for 5 minutes, then slice thinly into strips.

Step 4. Assemble the shawarma

1. Spread garlic sauce or tahini inside a pita.

2. Add chicken, veggies, and pickles.

3. Wrap it up — and enjoy immediately!

🧄 Garlic Yogurt Sauce (quick version)

• ½ cup Greek yogurt

• 1 Tbsp mayonnaise (optional for creaminess)

• 1 clove garlic, minced

• 1 Tbsp lemon juice

• Salt to taste

Mix all ingredients in a bowl until smooth. Chill until ready to serve.

🌿 Serving Ideas

• Serve as wraps or shawarma bowls with rice or quinoa.

• Add a side of tabbouleh, hummus, or roasted veggies.

• Great for meal prep — keeps well for 3–4 days in the fridge!

💡 Tips

• Thighs stay juicier than breasts.

• Marinate overnight for maximum flavor.

• For an authentic touch, sprinkle with sumac or za’atar before serving.