Chicken Shawarma Pitas
Along the busy streets of Beirut and Amman, shawarma turns slowly on a towering spit, its edges crisping before being tucked into warm bread. This home-kitchen version brings that fragrant Levantine…
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 cloves garlic cloves, finely grated
- 2 tablespoons shawarma seasoning
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 4 pitas pita breads
- 1 cucumber English cucumber, thinly sliced
- 1/3 cup tahini
Instructions
- In a large bowl, whisk the yogurt, lemon juice, garlic, shawarma seasoning, olive oil, and salt until smooth.
- Add the chicken thighs and turn them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 12 hours; for a same-evening family meal, even 20 minutes will help.
- Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if needed, and cook for 6 to 8 minutes per side until browned and the center reaches 165°F.
- Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice it into thin, bite-size strips so children can eat it easily and adults get plenty of crispy edges.
- Warm the pitas in the still-hot skillet for about 30 seconds per side. Stir 2 tablespoons of water into the tahini to make a pourable sauce.
- Fill each pita with chicken and cucumber, then drizzle with tahini. Serve the ingredients separately for younger children who prefer a simple chicken-and-bread plate.
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