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Brian Sunter

Chicken Shawarma Pitas

Chicken shawarma with charred, garlicky, tangy flavors. The yogurt marinade tenderizes and infuses the chicken with spices. Cooked at high heat for charred edges.

main chicken middle-eastern pita marinated
Scale
Units

Ingredients

  • 0.50 cup plain greek yogurt
  • 3 tbsp olive oil
  • 3.50 tbsp lemon juice
  • 4 cloves garlic
  • 2 tsp kosher salt
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1.50 tsp coriander
  • 1 tsp turmeric
  • 1 tsp optional sumac
  • 0.50 tsp cinnamon
  • 0.50 tsp black pepper
  • 1 tsp to taste cayenne pepper
  • 1.50 lb boneless chicken thighs
  • — lemon
  • — kosher
  • 1 cup greek yogurt
  • 1 clove garlic
  • 0.75 tsp salt

Equipment

ziploc·oven·sheet·broiler·cast

Method

1

In a large bowl or ziploc bag, combine 0.50 cup plain greek yogurt , 2 tbsp olive oil , 2 tbsp lemon juice + zest, 4 cloves garlic grated, 2 tsp kosher salt , 2 tsp cumin , 2 tsp smoked paprika , 1.50 tsp coriander , 1 tsp turmeric , 1 tsp optional sumac , 0.50 tsp cinnamon , 0.50 tsp black pepper , and 1 tsp to taste cayenne pepper .

2

Add 1.50 lb boneless chicken thighs to the marinade and toss to coat thoroughly. Marinate for 4 hours to overnight (30 minutes minimum).

3

Preheat oven to 450°F (230°C). Spread chicken out on a sheet pan, making sure pieces aren't overcrowded.

4

Roast for 18 minutes . Then switch to broiler and broil for 1 minutes to blister and char the edges.

5

Remove from oven and let chicken rest for 5 minutes . Slice into strips, then toss with a squeeze of lemon juice and a pinch of kosher salt.

6

Alternate cooking method: Use very hot cast iron skillet—don't overcrowd, and let it brown without moving it too much.

7

Make the white garlic sauce: In a small bowl, whisk together 1 cup greek yogurt , 1.50 tbsp lemon juice , 1 clove garlic microplaned, 1 tbsp olive oil , and 0.75 tsp salt . Let sit for 5 minutes to meld flavors.

8

Serve in warm pita bread with the white garlic sauce and your choice of toppings.

View Cooklang Source
recipe.cook 
>> title: Chicken Shawarma Pitas
>> description: Chicken shawarma with charred, garlicky, tangy flavors. The yogurt marinade tenderizes and infuses the chicken with spices. Cooked at high heat for charred edges.
>> tags: main, chicken, middle-eastern, pita, marinated

In a large bowl or #ziploc bag, combine @plain greek yogurt{1/2%cup}, @olive oil{2%tbsp}, @lemon juice{2%tbsp} + zest, @garlic{4%cloves} grated, @kosher salt{2%tsp}, @cumin{2%tsp}, @smoked paprika{2%tsp}, @coriander{1.5%tsp}, @turmeric{1%tsp}, @sumac{1%tsp optional}, @cinnamon{1/2%tsp}, @black pepper{1/2%tsp}, and @cayenne pepper{1/4 to 1/2%tsp to taste}.

Add @boneless chicken thighs{1.5%lb} to the marinade and toss to coat thoroughly. Marinate for ~{4%hours} to overnight (30 minutes minimum).

Preheat #oven to 450°F (230°C). Spread chicken out on a #sheet pan, making sure pieces aren't overcrowded.

Roast for ~{18 to 22%minutes}. Then switch to #broiler and broil for ~{1 to 3%minutes} to blister and char the edges.

Remove from oven and let chicken rest for ~{5%minutes}. Slice into strips, then toss with a squeeze of @lemon juice and a pinch of @kosher salt.

Alternate cooking method: Use very hot #cast iron skillet—don't overcrowd, and let it brown without moving it too much.

Make the white garlic sauce: In a small bowl, whisk together @greek yogurt{1%cup}, @lemon juice{1.5%tbsp}, @garlic{1%clove} microplaned, @olive oil{1%tbsp}, and @salt{3/4%tsp}. Let sit for ~{5%minutes} to meld flavors.

Serve in warm pita bread with the white garlic sauce and your choice of toppings.