VNiceFood
Recipe Card
The Chicken Shawarma I Make for Fast, Flavor-Packed Weeknights
- Prep
- 10 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 5
- Calories
- 275 kcal
- Protein
- 32.90 g
- Carbs
- 1.00 g
- Fat
- 16.20 g
Ingredients
- 1 kgchicken thigh fillets (skinless and boneless)
- 1 large clovegarlic (minced)
- 1 tbspground coriander
- 1 tbspground cumin
- 1 tbspground cardamon
- 1 tspground cayenne pepper
- 2 tspsmoked paprika
- 2 tspsalt
- to tasteblack pepper
- 2 tbsplemon juice
- 3 tbspolive oil
- 1 batchlemon yogurt sauce
- 4-5flatbreads (Lebanese or pita bread)
- to tastesliced lettuce
- to tastetomato slices
- to tastered onion (finely sliced)
- to tastecheese (shredded, optional)
- to tastehot sauce (optional)
Instructions
- 1
Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, and massage to coat. Marinate for 3-24 hours.
- 2
Prepare the Yogurt Sauce by combining ingredients in a bowl and refrigerating until required.
- 3
Preheat stove or BBQ to medium-high heat.
- 4
Cook chicken for 4-5 minutes on the first side until charred, then 3-4 minutes on the second side.
- 5
Remove chicken from heat, cover loosely with foil, and let rest for 5 minutes.
- 6
Slice chicken and serve on a platter with flatbreads, salad, and sauces.
- 7
To create a wrap, smear flatbread with yogurt sauce, top with lettuce, tomato, and chicken, then roll up.