Chicken Shawarma

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Juice of 1 lemon
• 8 pita breads
• Optional toppings: diced tomatoes, sliced cucumbers, tahini sauce, pickles

Steps

1. 1 In a bowl, mix olive oil, paprika, cumin, coriander, turmeric, garlic powder, onion powder, salt, pepper, and lemon juice.
2. 2 Add chicken thighs to the marinade, ensuring they are well coated. Let sit for at least 15 minutes.
3. 3 Preheat oven to 400°F. Place chicken on a lined baking sheet and bake for 25 minutes or until internal temperature reaches 165°F.
4. 4 While chicken cooks, warm pita breads according to package instructions.
5. 5 Slice the cooked chicken and serve in pitas with desired toppings.
6. 6 Enjoy your homemade shawarma!

Nutrition

Tips

• For extra flavor, marinate the chicken overnight.
• Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
• Swap chicken thighs for breasts if you prefer leaner meat, but adjust cooking time accordingly.
• Make a quick tahini sauce by whisking tahini with lemon juice, garlic, and water.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Serving Suggestions

• Serve with a side of creamy hummus.
• Pair with a refreshing cucumber yogurt salad.
• Add some warm pita and tabbouleh for a complete meal.
• A squeeze of fresh lemon adds brightness to each bite.

FAQ