Description
This easy Chicken Shawarma features tender, spiced chicken thighs pan-cooked to perfection and stuffed into soft pita bread with crisp veggies and a cool lemon-dill yogurt sauce. It’s a quick, flavorful dinner ideal for busy weeknights.
Ingredients
- 1 lb boneless chicken thighs
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp turmeric powder
- ¾ tsp salt
- ½ tsp onion powder
- ½ tsp cinnamon
- 2 tbsp oil
- 4 pita bread rounds (use gluten-free pita if needed)
- Shredded lettuce
- Sliced tomatoes
- Sliced red onion
- Yogurt Sauce:
- ¾ cup plain Greek yogurt
- 1 tbsp fresh minced dill
- 1 tsp lemon juice
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
Instructions
- In a large bowl, toss the chicken thighs with smoked paprika, garlic powder, cumin, turmeric, salt, onion powder, and cinnamon until evenly coated.
- Heat oil in a large skillet over medium heat. Cook the chicken for 6–7 minutes per side, or until cooked through to an internal temperature of 165°F. Set aside to rest.
- While the chicken cooks, make the yogurt sauce by mixing Greek yogurt, minced dill, lemon juice, garlic powder, onion powder, and salt in a medium bowl. Set aside.
- Slice the cooked chicken into strips.
- Assemble the shawarma by placing chicken, yogurt sauce, shredded lettuce, sliced tomatoes, and red onions in each pita bread round.
Notes
- Chicken can be grilled or baked instead of pan-cooked if preferred.
- For a dairy-free option, use a plant-based yogurt for the sauce.
- Make ahead: Marinate the chicken with spices and refrigerate for up to 24 hours for deeper flavor.
- Serve with hummus or a side of rice for a more filling meal.
Nutrition
- Serving Size: 1 pita with toppings
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
