Chicken Shawarma Pita Wraps with Pickled Onions

• 1 lb boneless chicken thighs, thinly sliced
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 4 pita breads
• 1 small red onion, thinly sliced
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tbsp sugar
• 1/2 cup Greek yogurt (optional for serving)

Steps

1. 1 In a bowl, mix chicken with olive oil, lemon juice, cumin, paprika, coriander, turmeric, cayenne, salt, and pepper. Marinate for at least 30 minutes.
2. 2 Thinly slice the red onion and combine with vinegar, water, and sugar in a small bowl. Let sit while preparing the chicken.
3. 3 Heat a skillet over medium-high heat. Cook chicken until fully done, about 5-6 minutes per side.
4. 4 Warm pita breads in a dry skillet or microwave.
5. 5 Drain the pickled onions and set aside.
6. 6 Fill each pita with chicken and top with pickled onions.
7. 7 Serve with a dollop of Greek yogurt if desired.

Equipment

• Skillet
• Mixing bowls

Variations

• Use chicken breast for a leaner option.
• Add sautéed bell peppers and tomatoes for extra veggies.

Substitutions

• Substitute Greek yogurt with a dairy-free alternative if needed.
• Use chicken drumsticks for a different texture.

Pairings

• Serve with hummus and warm pita bread.
• A simple green salad with lemon vinaigrette complements the dish well.

Nutrition

Tips

• For extra flavor, grill the chicken.
• Make the pickled onions ahead of time for a deeper flavor.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat in a microwave or oven.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a side of tabbouleh or a fresh cucumber salad.
• Pair with a cooling tzatziki sauce.

FAQ