Chicken Shawarma Delight

$- 2 lbs chicken thighs, boneless and skinless - 4 cloves garlic, minced - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 tablespoon ground paprika - 1 teaspoon ground turmeric - 1 teaspoon ground cinnamon - 1 teaspoon cayenne pepper (adjust to taste) - 1/4 cup plain yogurt - 1/4 cup olive oil - Juice of 1 lemon - Salt and pepper to taste - Pita bread or flatbreads, for serving - Sliced cucumbers, tomatoes, and lettuce for toppings The chicken thighs give shawarma its juicy flavor. You can use skinless chicken breast, but thighs stay moist. - 1/2 cup mayonnaise - 2 tablespoons tahini - 2 cloves garlic, crushed - 2 tablespoons lemon juice - Salt to taste This sauce adds creaminess and a zesty kick. The tahini gives it a rich taste. - Sliced cucumbers - Diced tomatoes - Shredded lettuce - Fresh herbs like parsley or cilantro These toppings add crunch and freshness. Wrap everything in warm pita for a perfect bite. {{ingredient_image_1}} To start, you need to make a tasty marinade. In a large bowl, mix together these ingredients: - 4 cloves garlic, minced - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 tablespoon ground paprika - 1 teaspoon ground turmeric - 1 teaspoon ground cinnamon - 1 teaspoon cayenne pepper (adjust to taste) - 1/4 cup plain yogurt - 1/4 cup olive oil - Juice of 1 lemon - Salt and pepper to taste Stir all these well until they blend nicely. Then, add 2 lbs of boneless, skinless chicken thighs. Make sure each piece is well-coated with the marinade. Cover the bowl and put it in the fridge. Let it sit for at least 1 hour. For the best flavor, marinate it overnight. Next, it’s time to cook the chicken. Preheat your grill or a skillet over medium-high heat. Place the marinated chicken on the grill. Cook it for about 6-7 minutes on each side. You want it to be cooked through and have a nice char. The internal temperature should reach 165°F (75°C). Once it’s done, take it off the heat and let it rest for a few minutes. Then, slice the chicken into thin strips. While the chicken cooks, you can make the garlic sauce. In a small bowl, whisk together: - 1/2 cup mayonnaise - 2 tablespoons tahini - 2 cloves garlic, crushed - 2 tablespoons lemon juice - Salt to taste Mix it until it’s smooth. Taste and adjust the salt if needed. This sauce will add a creamy, tangy kick to your shawarma. Now it’s time to put it all together. Warm your pita or flatbreads. Spread a generous amount of garlic sauce over each piece. Place the sliced chicken on top. Add your favorite toppings like sliced cucumbers, tomatoes, and lettuce. Roll or fold the bread tightly around the filling. Serve these delicious wraps right away for the best taste! Marinating chicken is key for great taste. I recommend marinating for at least one hour. For the best flavor, let it sit overnight. This deepens the spices and makes the chicken tender. To keep the chicken juicy, don't skip the resting step. After cooking, let the chicken rest for a few minutes. This allows the juices to redistribute. Cook on medium-high heat for that nice char. Use a thermometer to check for an internal temperature of 165°F (75°C). For each serving, plan on about half a pound of chicken. This should fill one pita well. For a pretty plate, add fresh toppings. Use sliced cucumbers, tomatoes, and lettuce. A sprinkle of fresh herbs like parsley or cilantro adds color. Serve extra garlic sauce on the side for dipping. Pro Tips Marinate Overnight: For the best flavor, marinate the chicken thighs overnight. This allows the spices and yogurt to penetrate the meat, resulting in juicier and more flavorful chicken. Adjust Spice Levels: Feel free to adjust the amount of cayenne pepper based on your heat preference. Start with a smaller amount and taste the marinade before adding more to suit your taste. Rest the Chicken: After cooking, let the chicken rest for a few minutes before slicing. This helps retain the juices and ensures tender, succulent strips. Fresh Toppings: Enhance your shawarma with fresh toppings like mint or parsley. These herbs add a refreshing contrast to the rich flavors of the chicken and garlic sauce. {{image_2}} You can switch the chicken for other proteins. Try tofu or tempeh for a vegetarian twist. Both options soak up the marinade well. You can also use chickpeas for a protein-packed choice. Just roast them with spices for a crunchy bite. Each of these options gives you a unique taste while keeping the shawarma style. Adjust the spices to match your taste. If you love heat, add more cayenne pepper. For a smoky flavor, consider adding smoked paprika. You can also experiment with herbs like oregano or thyme. Fresh herbs can brighten the dish. Feel free to mix and match spices to create your ideal flavor profile. This way, every bite is exciting. You can serve chicken shawarma in various ways. Wrap it in pita bread for a classic style. This makes it easy to eat on the go. Alternatively, you can create a shawarma bowl. Start with rice or quinoa as a base. Top it with chicken, garlic sauce, and fresh veggies. This style gives you a hearty meal. Each method offers a fun way to enjoy this dish. To store leftover shawarma, place it in an airtight container. Make sure to let it cool first. You can keep it in the fridge for up to three days. If you have extra garlic sauce, store that in a separate container. It will stay fresh for about one week in the fridge. When reheating shawarma, I suggest using a skillet. Heat it on medium. Add a splash of water to keep it moist. Cover the pan to trap steam. This helps the chicken stay juicy. Heat for about five minutes or until warmed through. You can also use the microwave, but it may dry out the chicken. Freezing is a great way to keep shawarma longer. Wrap the chicken tightly in plastic wrap. Then, place it in a freezer bag. It can last for up to three months in the freezer. To thaw, just put it in the fridge overnight. Reheat it as mentioned above for best taste. Chicken shawarma is a popular Middle Eastern dish. It features marinated chicken, grilled until juicy and charred. The chicken is usually served in pita or flatbreads. You can top it with fresh veggies and garlic sauce. The spices give it a warm, rich flavor. You can enjoy it as a wrap, sandwich, or on a plate. Yes, you can make chicken shawarma ahead of time. Marinate the chicken the night before for better flavor. After cooking it, you can store it in the fridge for up to three days. Just reheat it before serving. This saves time on busy days and still tastes great. Many sides pair well with chicken shawarma. Here are a few ideas: - Hummus with pita chips - Tabbouleh salad - Roasted vegetables - Rice pilaf - French fries or potato wedges These sides add flavor and variety to your meal. You can easily customize your garlic sauce. Here are some ideas: - Add more lemon juice for a tangy kick. - Mix in fresh herbs like cilantro or parsley for extra flavor. - Use Greek yogurt instead of mayonnaise for a lighter sauce. - Spice it up with a pinch of cayenne or smoked paprika. Feel free to experiment with your favorite flavors! In this article, we explored the key ingredients and steps to make delicious Chicken Shawarma. We covered how to marinate and cook the chicken, prepare the garlic sauce, and assemble the perfect wrap. With tips for juicy chicken and variations for different diets, you can easily enjoy this dish at home. Remember to store leftovers properly and think of fun serving ideas. Now you have the knowledge to create your own Chicken Shawarma! Enjoy the fun of experimenting with flavors and make it your own.$

Chicken Shawarma Delight

A flavorful and aromatic chicken shawarma wrapped in pita bread, topped with fresh vegetables and a creamy garlic sauce.

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Prep Time 15

Cook Time 30

Total Time 1 15

Course Main Course

Cuisine Middle Eastern

Servings 4

Ingredients

2 lbs chicken thighs, boneless and skinless
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper (adjust to taste)
1 4 cup plain yogurt
1 4 cup olive oil
1 juice of 1 lemon
to taste salt and pepper
as needed pita bread or flatbreads, for serving
as needed sliced cucumbers, tomatoes, and lettuce for toppings
1 2 cup mayonnaise
2 tablespoons tahini
2 cloves garlic, crushed
2 tablespoons lemon juice
to taste salt

Instructions

In a large mixing bowl, combine minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, yogurt, olive oil, lemon juice, salt, and pepper. Mix well to form a marinade.
Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
Preheat your grill or a skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until cooked through and nicely charred. The internal temperature should reach 165°F (75°C).
While the chicken is cooking, prepare the garlic sauce. In a small bowl, whisk together mayonnaise, tahini, crushed garlic, lemon juice, and salt. Adjust seasoning to taste.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing it into thin strips.
To assemble, warm the pita or flatbreads and spread a generous amount of garlic sauce over them. Place the sliced chicken on top, followed by sliced cucumbers, tomatoes, and lettuce.
Roll or fold the sandwich tightly and serve immediately.

Notes

Serve the chicken shawarma wrapped in a pita with additional garlic sauce on the side and garnished with fresh herbs like parsley or cilantro for added color.

Keyword chicken, garlic sauce, grill, pita, shawarma