Ingredients:

  • 2 lbs (900g) 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 plain yogurt (Greek yogurt is ideal for a thicker consistency)
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 6-8 pita breads, warmed
  • Toppings of your choice: lettuce, tomato, cucumber, red onion, tahini sauce, tzatziki sauce, hummus, hot sauce

Instructions:

  1. In a large bowl, whisk together all marinade ingredients until well combined.
  2. Add the chicken pieces to the marinade, ensuring they are fully coated. Seal and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
  3. Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and lightly browned, about 15-20 minutes.
  4. Preheat oven to 400°F (200°C). Spread marinated chicken evenly on a baking sheet. Bake for 20-25 minutes, or until cooked through and lightly browned.
  5. Ensure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.
  6. Let the chicken rest for a few minutes before slicing into thin strips.
  7. Warm pita bread. Fill each pita with sliced chicken shawarma, lettuce, tomato, cucumber, red onion, and your choice of sauces. Serve immediately.