Skillet Chicken Shawarma
Juicy marinated chicken with fragrant spices wrapped in warm pita bread, perfect for a weeknight dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 210 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Middle Eastern
- Diet: None
Ingredients
- 1 kg boneless chicken thighs
- 2 tbsp lemon juice
- 1 tbsp yogurt
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1 tbsp ginger-garlic paste
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 3 cloves garlic (minced)
- 1 tbsp lemon juice (for garlic sauce)
- Pita bread
- 1 onion (sliced)
- 2 tomatoes (sliced)
- Pickles
Instructions
- Marinate the chicken: In a large mixing bowl, combine chicken thighs with yogurt, lemon juice, olive oil, paprika, cumin, coriander, cardamom, cinnamon, and ginger-garlic paste. Ensure the chicken is well-coated and marinate for at least 3 hours or overnight.
- Prepare the garlic sauce: In a separate bowl, whisk together Greek yogurt, mayonnaise, minced garlic, and lemon juice until smooth. Refrigerate until ready to serve.
- Cook the chicken: Heat a cast iron skillet over high heat. Cook marinated chicken in batches for about 5-7 minutes on each side until charred and cooked through.
- Slice the chicken: Transfer to a cutting board, let rest, then slice into thin shawarma-style strips.
- Assemble the wraps: Spread garlic sauce over warm pita bread, add sliced chicken, onions, tomatoes, and pickles.
- Toast the wraps: Roll pita tightly and toast in a hot pan for about 1 minute per side until lightly crisp.
- Serve: Serve hot and enjoy!
Notes
For best results, marinate the chicken overnight and adjust spice levels according to taste.