Street-Side Copycat Chicken Shawarma

Allergens

Wheat, Dairy

Ingredients

• 400g boneless chicken thighs, cut into thin strips
• 1 large onion, sliced into rings
• 4 pitas, halved and split open
• 2 cups lettuce, shredded
• 1 cucumber, sliced into ribbons
• 1 cup tomatoes, chopped
• 1/2 cup parsley, finely chopped
• 1/4 cup lemon juice
• Salt and pepper to taste Marinade:
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (optional)
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 4 cloves garlic, minced Garlic Sauce:
• 1 cup plain yogurt
• 3 cloves garlic, minced
• Salt to taste

Instructions

1. In a large bowl, combine the chicken strips with marinade ingredients. Mix well and let it sit for at least 30 minutes or overnight for better flavor.
2. Preheat your grill or stovetop griddle to medium high heat. Grill the marinated chicken until cooked through, about 4 5 minutes per side. Remove from heat and let rest for a few minutes.
3. While the chicken is resting, prepare the garlic sauce by whisking together yogurt, minced garlic, and salt in a small bowl. Set aside.
4. Assemble the shawarmas: Start with a pita, spread a generous amount of garlic sauce on one side, then add lettuce, cucumber, tomatoes, chicken strips, parsley, lemon juice, and season with salt and pepper. Top with the other half of the pita and press gently to seal.
5. Repeat until all ingredients are used. Cut each shawarma in half for serving.

Chef’s Insight

Feel free to add pickles, hot sauce, or fried onions for an extra touch of flavor.

Notes

For an authentic experience, grill the shawarma near a crowd to enhance the energy and aroma.