Chicken Shawarma

🛒 Ingredients

• Boneless, skinless chicken thighs 120 g · 200 kcal
• Olive oil 8 g · 72 kcal
• Lemon juice 14 g · 4 kcal
• Garlic 5 g · 7 kcal
• Shawarma spice mix (cumin, coriander, paprika, turmeric, cinnamon, cardamom, black pepper) 4 g · 12 kcal
• Whole wheat pita bread 70 g · 175 kcal
• Plain full-fat Greek yogurt 50 g · 50 kcal
• Tahini 10 g · 60 kcal
• Water 10 g · 0 kcal
• Cucumber 25 g · 4 kcal
• Tomato 25 g · 4 kcal
• Red onion 8 g · 3 kcal
• Fresh parsley 4 g · 1 kcal

👨‍🍳 Instructions

1. Slice chicken thighs into thin strips and place in a bowl; add olive oil, half of the lemon juice, minced garlic, shawarma spice mix, and a pinch of salt. Mix well and marinate for at least 30 minutes, or ideally 2-4 hours in the refrigerator.
2. While chicken marinates, prepare the garlic yogurt sauce: combine Greek yogurt, tahini, remaining lemon juice, minced garlic, and a splash of water in a small bowl. Whisk until smooth, adjusting consistency with more water if needed, and season with a pinch of salt.
3. Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer and cook for 5-7 minutes per side, until deeply browned and cooked through. Remove from heat and let rest for a few minutes, then thinly slice or chop.
4. Warm the whole wheat pita bread in a dry skillet, microwave, or oven until soft and pliable. Be careful not to make them crispy.
5. To assemble, spread a generous amount of garlic yogurt sauce inside each warmed pita. Fill with the sliced chicken, then add fresh cucumber, tomato, red onion, and a sprinkle of fresh parsley. Serve immediately.