Grilled Chicken Shawarma Recipe
Make shawarma at home with this simple recipe and serve it as a best-selling appetizer!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 8
Ingredients
- 8 boneless chicken thighs skinless
For the marinade
- 1/2 cup malt vinegar
- 1/4 cup plain yogurt
- 1 tbsp vegetable oil
- to taste salt and pepper
- 1/4 tsp freshly ground cardamom
- 1 tsp allspice powder
- 1 tsp shawarma seasoning
For the sauce
- 1/2 cup tahini
- 1/4 cup plain yogurt
- 1/2 tsp garlic minced
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh parsley chopped
- to taste salt and pepper
For plating
- 4 medium tomatoes
- 1/2 cup onion sliced
- 4 cups lettuce shredded
- 8 pita bread rounds
Instructions
- In a glass baking dish, mix together malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper.
- Place the chicken thighs into the mixture and turn to coat it evenly on both sides. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 350℉ (175℃).
- In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley.
- Season with salt and pepper, taste, and adjust the flavors. Cover and refrigerate.
- Cover the chicken and bake in the marinade for 30 minutes. flipping once.
- Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
- Remove from the dish, and cut into slices.
- Place sliced chicken, tomato, onion, and lettuce on pita bread.
- Roll up, and top with tahini sauce.
Notes
You can also serve the chicken marinade in a garlicky, buttery naan, or as a whole wheat pita wrap.
For vegans out there, do not be sad. You can definitely make your cool version of shawarma replacing the meat with mushroom, soy chunks, or tofu, and have your vegan shawarma ready in minutes.