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Lebanese chicken shawarma with spiced chicken, pita, pickles, fresh vegetables, parsley, and garlic sauce.

Lebanese Chicken Shawarma with Garlic Sauce

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Juicy yogurt-marinated chicken thighs seasoned with warm spices, cooked until browned, sliced, and served in pita with garlic sauce and fresh garnishes.
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Prep Time 25 minutes
Cook Time 30 minutes
Marinating time 4 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Lebanese
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken Marinade
  • 2 lb boneless skinless chicken thighs trimmed
  • 1/2 cup plain yogurt full-fat or Greek yogurt
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic finely grated or minced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp kosher salt
  • 1/2 tsp ground cinnamon
Garlic Sauce and Serving
  • 1/2 cup garlic sauce or mayonnaise
  • 6 pita breads pita breads warmed
  • 2 medium tomatoes diced
  • 1 medium cucumber diced
  • 1/2 cup dill pickles sliced
  • 1/4 cup fresh parsley chopped

Equipment

  • Large mixing bowl
  • Large skillet or grill pan
  • Tongs
  • Chef's knife
  • Cutting board

Method
 

Marinate the Chicken:
  1. Whisk the yogurt, olive oil, lemon juice, garlic, cumin, paprika, coriander, salt, and cinnamon in a large bowl.
  2. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
Cook and Slice:
  1. Heat a large skillet or grill pan over medium-high heat. Add the chicken in a single layer, working in batches if needed.
  2. Cook for 6 to 8 minutes per side, until browned and the thickest piece reaches 165 F (74 C). Rest for 5 minutes.
  3. Slice the chicken thinly against the grain. Return the slices to the hot pan for 1 to 2 minutes to crisp the edges.
Assemble:
  1. Spread garlic sauce over each warm pita. Add sliced shawarma, tomato, cucumber, pickles, and parsley.
  2. Fold or roll the pita and serve immediately.

Nutrition

Calories: 520kcalCarbohydrates: 38gProtein: 39gFat: 24gSaturated Fat: 6gCholesterol: 150mgSodium: 980mgFiber: 4gSugar: 6g

Notes

  • Chicken thighs stay juicier than breast meat and develop better browned edges.
  • For a stronger garlic flavor, use traditional toum in place of mayonnaise-based sauce.
  • The cooked chicken also works well over rice or a chopped salad.