Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons plain yogurt
- 3 small garlic cloves, crushed (about 2 teaspoons)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon turmeric
Chopped Salad
- 1 hothouse cucumber, peeled and diced (1 1/2 cups)
- 1 small red onion, peeled and diced (1/2 cup)
- 1 ripe tomato, diced (1/2 cup)
- 2 tablespoons chopped parsley
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- a pinch of salt
- a few grinds of black pepper
Tahini Sauce
- 7 tablespoons tahini
- 2 1/2 tablespoons fresh lemon juice
- 1 garlic clove, crushed
- 1/3 cup water
Other
- 6 pitas
- Olive oil for warming the pitas
- Optional garnish: Sriracha chili sauce
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, lemon juice, plain yogurt, crushed garlic, cumin, crushed red pepper flakes, salt, ground ginger, and turmeric to create the marinade. Add the chicken thighs and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, allowing the flavors to infuse.
- Make the Tahini Sauce: In a medium-sized bowl, whisk together tahini, fresh lemon juice, crushed garlic, and water until smooth and creamy. Set aside to allow the flavors to meld.
- Prepare the Chopped Salad: Combine peeled and diced cucumber, diced red onion, diced tomato, chopped parsley, olive oil, white wine vinegar, salt, and black pepper in a medium bowl. Mix well and set aside.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken thighs on the grill and cook for approximately 6 minutes per side, or until the chicken is fully cooked through and slightly charred. Remove from the grill and let rest for 5 to 10 minutes before slicing into strips.
- Heat the Pita Bread: Just before serving, lightly coat a large cast iron or nonstick skillet with olive oil and heat over medium-high. Place each pita in the pan one at a time, pressing down with a spatula for about 30 seconds on each side to warm and soften. Remove to a paper towel-lined plate and cover with foil to keep warm and enhance texture.
- Assemble the Shawarma: Slice each warmed pita in half. Open each half and spread a generous amount of tahini sauce inside. Fill with grilled chicken strips and the chopped cucumber and tomato salad. Optionally, drizzle with Sriracha chili sauce for added heat. Serve immediately and enjoy!
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- Use plain yogurt in the marinade to help tenderize the chicken while adding a subtle tang.
- You can substitute plain Greek yogurt if desired.
- Adjust the amount of crushed red pepper flakes and Sriracha to taste for desired spiciness.
- Warming the pita bread creates a softer texture that holds the fillings without breaking.
- This recipe is perfect for a summer barbecue or easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Halal
