Easy Chicken Shawarma Recipe With Yogurt Sauce

A easy hen shawarma recipe with gentle, smokey and flavorful bird and a salty garlic and lemon yogurt sauce served over crisp greens and heat pita bread.

The primary time I heard the word “shawarma,” was looking The Avengers, and that i had precisely the equal response to it as Tony. *I don’t recognize what it's far, but I need to try it.*

What's Shawarma?

Shawarma (also spelled shaurma, shoarma, shwarma, and shawirma) is a center jap dish made via roasting a cone of meat on a vertical spit. To serve, the meat is shaved off the cone and wrapped in flatbread.

Absolutely, it’s tasty enough which you is probably willing to combat an alien invasion or two to get hold of a few. luckily, no fighting is required. bird Shawarma is actually a honestly easy dinner to whip up.

INGREDIENTS:

Marinade:

• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 cloves garlic pressed
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon turmeric
• 4 boneless skinless chicken thighs

Pita & Toppings:

• 1 small red onion cut into wedges
• 1/4 cup chicken broth or water
• 4 pita bread loaves
• 4-5 leaves romaine shredded
• 1 cucumber chopped
• 1 large tomato chopped

Yogurt Sauce:

• 5 to 6 ounces (2/3 cup) plain Greek yogurt*
• 1 teaspoon lemon juice
• 1 clove garlic pressed
• 1/4 teaspoon salt or to taste
• Pepper to taste

INSTRUCTIONS:

Marinate Meat:

1. In a small bowl, combine marinade ingredients. Place chicken in a plastic bag and pour marinade over the top. Shake to coat and allow to marinate for at least 30 minutes, up to 2 hours.

Make Yogurt Sauce:

1. In a small bowl (or the disposable yogurt cup), combine ingredients and stir until well incorporated.

Cook Meat:

1. Preheat your oven to the warm setting (or lowest setting).
2. Heat a large skillet over medium-high heat, add chicken thighs (dispose of the marinade) and cook for 2-4 minutes until first side is seared and darkly golden. Flip and cook for an additional 2-4 minutes, until an instant-read thermometer inserted into the center of the thighs reads 160°F. Flip chicken again if necessary and turn down the heat if the chicken seems to be burning.
3. Transfer chicken to a plate and place a piece of foil over the thighs to keep them warm. Set aside.
4. Over medium high-heat, deglaze your pan with a little chicken broth or water (about a quarter cup), scraping the burned and blackened pieces off the bottom while the liquid simmers.
5. Add onions to your pan.
6. Place your pita bread into the warm oven to heat while your onions cook.
7. Cook onions until your they reach your desired level of doneness (for me, about 4 minutes for fairly soft onions). Remove from heat.

Assemble:

1. Slice thighs into strips and serve over warmed pita bread. Top with cooked onions, romaine, tomatoes, cucumbers, and yogurt sauce.

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