Chicken Shawarma
Marinating these boneless skinless chicken thighs imparts flavour and ensures your chicken will be moist. Easy prep makes them perfect for outdoor entertaining!
Servings: 8
Calories: 246kcal
Author: Bakersbeans
- 3 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 tsp sumac
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1 tsp coriander
- pinch both salt and pepper
- 2 tbsp olive oil
- 8 boneless, skinless chicken thighs
Tahini-Garlic Yogurt Sauce
- 1/4 cup tahini
- 1/2 cup Greek Yogurt
- 2-3 tbsp Lemon juice
- 2 cloves garlic, minced
- pinch salt
Fresh Veggies
- 2 tomatoes, sliced
- 1 cup cucumber, sliced thin
- 1 red onion, sliced thin
- 1/2 head lettuce, sliced or ripped into small pieces
- sliced pickles or pickled turnip
- 1/3 cup fresh parsley, chopped
- 1 bag pita, sliced in half or served whole
The Chicken
In a plastic sealable bag add garlic through olive oil. Seal and shake or squishy the bag good to mix all the ingredients.
Add chicken thighs to the bag, seal and squishy again to ensure the marinade gets all over the chicken. Let sit in refridgerator for minimum 2 hours, up to 12 hours.
Remove chicken from bag and place on a platter.
Over medium high heat, grill chicken approximately 6 minutes per side depending on the size of the thigh. Remove from heat and let rest under tin foil for about 5 minutes.
Slice each thigh and arrange slices on a serving tray.
Slather some sauce on pita and serve with veggies.
Serving: 200g | Calories: 246kcal | Carbohydrates: 9g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 117mg | Potassium: 536mg | Fiber: 2g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 2mg