Homemade Crispy Chicken Shawarma
Juicy spiced chicken thighs cooked until ultra-crispy, wrapped in warm pita with fresh vegetables and creamy garlic sauce.
Equipment
Ingredients
Main Ingredients
chicken thighs (boneless, skinless)
600 g
olive oil
45 ml
lemon (juiced)
1 piece
garlic (minced)
4 clove
paprika
10 g
cumin
5 g
ground coriander
5 g
turmeric
3 g
cinnamon
1 g
salt
8 g
black pepper
3 g
Wrap & Toppings
pita bread
4 piece
tomato (sliced)
2 piece
cucumber (sliced)
1 piece
red onion (thinly sliced)
1 piece
fresh parsley (chopped)
15 g
yogurt
200 g
garlic (minced)
2 clove
Instructions
Prepare marinade
Combine olive oil, lemon juice, garlic and all spices in a bowl.
Marinate chicken
Add chicken strips to the marinade and coat thoroughly. Refrigerate for at least 30 minutes.
Make garlic yogurt sauce
Mix yogurt with minced garlic and a pinch of salt. Set aside.
Prepare vegetables
Slice tomatoes, cucumber and red onion. Chop parsley.
Cook chicken
Heat a skillet over medium-high heat. Cook chicken in batches until golden and crispy, about 8-10 minutes total.
Warm pita bread
Briefly warm pita on the same pan or in the oven.
Assemble shawarma
Fill warm pita with crispy chicken, vegetables and drizzle with garlic yogurt sauce. Fold and serve immediately.
Original recipe
Storage
Best enjoyed fresh. Reheat chicken separately to maintain crispiness.
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