Chicken Shawarma

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1.5 lbs boneless, skinless chicken thighs
• •3 tbsp olive oil
• •3 cloves garlic, minced
• •1 tbsp ground cumin
• •1 tbsp ground coriander
• •1 tsp ground paprika
• •1 tsp ground turmeric
• •1 tsp cayenne pepper (optional)
• •1 tbsp lemon juice
• •Salt and pepper to taste
• •4 large pita breads
• •1 cup lettuce, shredded
• •1 tomato, diced
• •1 cucumber, sliced
• •1/2 cup garlic sauce (store-bought or homemade)

Instructions

1. 1

   In a mixing bowl, combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper (if using), lemon juice, salt, and pepper.

2. 2

   Add the chicken thighs to the bowl and coat them evenly with the marinade. Cover and let marinate for at least 30 minutes (or up to overnight in the refrigerator).

3. 3

   Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper.

4. 4

   Bake the chicken in the preheated oven for about 25-30 minutes, or until fully cooked and the internal temperature reaches 165°F (75°C).

5. 5

   Remove the chicken from the oven and let it rest for 5 minutes before slicing it into bite-sized pieces.

6. 6

   Warm the pita breads in the oven for a few minutes or in a skillet until soft.

7. 7

   To assemble, onto each pita, add sliced chicken, shredded lettuce, diced tomato, sliced cucumber, and a generous drizzle of garlic sauce. Roll or fold the pita to enclose the filling and serve immediately.