Juicy Chicken Shawarma Grilled in Pita with Creamy Yogurt Sauce (Print version)
Spiced chicken thighs grilled until juicy, tucked into warm pita, and finished with crisp vegetables and creamy garlic yogurt sauce.
# Ingredients:
For the chicken marinade
01 -
2 lb (900 g) boneless skinless chicken thighs
02 -
1/2 cup (120 g) plain Greek yogurt
03 -
3 tablespoons fresh lemon juice
04 -
3 tablespoons olive oil
05 -
5 garlic cloves, minced
06 -
1 1/2 teaspoons kosher salt
07 -
2 teaspoons ground cumin
08 -
2 teaspoons ground coriander
09 -
1 1/2 teaspoons sweet paprika
10 -
1/2 teaspoon ground turmeric
11 -
1/2 teaspoon ground cinnamon
12 -
1/2 teaspoon black pepper
13 -
1/4 teaspoon cayenne pepper
For the creamy yogurt sauce
14 -
3/4 cup (180 g) plain Greek yogurt
15 -
2 tablespoons tahini
16 -
1 tablespoon fresh lemon juice
17 -
1 small garlic clove, finely grated
18 -
1/3 cup (45 g) finely grated cucumber, squeezed dry
19 -
1 tablespoon chopped fresh parsley or mint
20 -
1/4 teaspoon kosher salt
21 -
Black pepper, to taste
For serving
22 -
4-6 pita breads or flatbreads, warmed
23 -
2 cups shredded romaine lettuce
24 -
1 cup diced cucumber
25 -
1 cup diced tomato
26 -
1/2 small red onion, thinly sliced
27 -
1/2 cup sliced dill pickles or pickled turnips
28 -
Fresh parsley or mint, for garnish
29 -
Lemon wedges, for serving
# Instructions:
01 -
Whisk the yogurt, lemon juice, olive oil, garlic, salt, cumin, coriander, paprika, turmeric, cinnamon, black pepper, and cayenne in a large bowl. Add the chicken thighs and turn to coat well. Cover and refrigerate for 2-8 hours.
02 -
Stir together the Greek yogurt, tahini, lemon juice, garlic, squeezed cucumber, herbs, salt, and black pepper. Cover and chill until ready to serve.
03 -
Let the chicken sit at room temperature for 20 minutes. Preheat a grill to medium-high heat, about 400°F, and oil the grates well.
04 -
Shake off excess marinade and grill the thighs for 5-6 minutes per side, until lightly charred and the thickest part reaches 165°F.
05 -
Transfer the chicken to a cutting board and rest for 5 minutes. Slice thinly across the grain so the pieces stay tender in the pita.
06 -
Warm the pita breads briefly on the grill. Spread each with yogurt sauce, then add lettuce, sliced chicken, cucumber, tomato, red onion, pickles, herbs, and a squeeze of lemon.
# Good to know:
01 -
Marinating time is 2-8 hours and is not included in the prep time.
02 -
Chicken is done when the thickest part reaches 165°F.
03 -
Warm the pita just before serving so it folds without cracking.