Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup olive oil (divided)
- 2 tablespoons fresh lemon juice
- 1 tablespoon pre-mixed Shawarma spice blend (or combination of cumin, coriander, turmeric, paprika)
- 1 teaspoon kosher salt
- 6 cloves garlic (4 minced for marinade, 2 grated for sauce)
- 1 cup mayonnaise (or plain Greek yogurt for a lighter sauce)
- 4 large pita breads
Instructions
- Step 1: Prepare the Chicken Marinade
- Step 2: Make the Quick Garlic Sauce
- Step 3: Cook the Shawarma
- Step 4: Slice and Prepare for Assembly
- Step 5: Assemble the Wraps
Notes
- To ensure truly flavorful and tender shawarma, marinate the chicken thighs for a minimum of 4 hours, or ideally overnight, allowing the lemon and spices to fully penetrate the meat.
- For the best texture, reheat the sliced chicken in a skillet over medium heat until warmed through, and always warm the pitas lightly in a dry pan or toaster oven right before serving.
- While perfect in a pita, try serving this as a bowl over rice or shredded lettuce, topping with fresh diced tomatoes, cucumber, and a sprinkle of chopped parsley for brightness.
- Store leftover cooked chicken in an airtight container for up to 3 days; keep the garlic sauce refrigerated separately, as the mayonnaise or yogurt base will hold better apart from the meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American