Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup (60ml) olive oil
- 1/4 cup (60ml) lemon juice, freshly squeezed
- 4 cloves garlic, minced
- 2 tablespoons (30ml) plain yogurt (full fat or Greek)
- 1 tablespoon (15ml) tomato paste
- 1 teaspoon (5ml) ground cumin
- 1 teaspoon (5ml) ground coriander
- 1/2 teaspoon (2.5ml) smoked paprika
- 1/2 teaspoon (2.5ml) turmeric powder
- 1/4 teaspoon (1.25ml) cayenne pepper (optional, for heat)
- 1 teaspoon (5ml) salt
- 1/2 teaspoon (2.5ml) black pepper
- Pita bread, warmed (approx. 6-8)
- Hummus, store-bought or homemade (amount to taste)
- Tahini sauce (amount to taste)
- Shredded lettuce (approx. 2 cups)
- Diced tomatoes (approx. 2 cups)
- Diced cucumbers (approx. 1 cup)
- Pickled turnips or other pickles (optional)
- Red onion, thinly sliced (optional)
Instructions:
- Combine all marinade ingredients in a large bowl or resealable bag. Add the chicken pieces and toss to coat evenly. Marinate in the refrigerator for at least 4 hours, preferably overnight.
- Preheat your oven to 400°F (200°C) or prepare your grill to medium-high heat. If using the oven, line a baking sheet with foil.
- Arrange the marinated chicken in a single layer on the prepared baking sheet or grill pan.
- Bake in the preheated oven for 25-35 minutes, or grill for approximately 5-7 minutes per side, until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Look for a lovely char!
- Let the chicken rest for a few minutes before slicing thinly against the grain.
- Warm pita bread. Spread hummus and tahini sauce on the pita. Add sliced chicken, lettuce, tomatoes, cucumbers, pickled turnips (if using), and red onion (if using).
- Wrap the shawarmas and serve while warm. Enjoy your homemade chicken shawarma recipe!