Unlock the flavors of Western Asia. Made famous by Arabic street food vendors who used the spice blend on everything from goats to chicken, all cooked over a live fire on a spit. The Spice Guy shawarma is both a marinade and a rub.
Time to get our GREEK on! This Chicken Shawarma recipe is just the right amount of spice. I like it wrapped in flatbreads with a creamy, tahini or tzatziki dressing or you can plate it with a side of rice and a greek salad - perfect for both hot or cold weather!
2 tablespoons Shawarma
8 boneless chicken thighs
1 large onion, thinly sliced
1 large lemon (juiced)
1/3 cup of extra virgin olive oil
6 pita pockets
Baby arugula or any greens of your choice
Tahini Sauce or Tzatziki Sauce
Kalamata Olives (optional)
1 Tomatoes, sliced (optional)
Place chicken thighs in a bowl with oil, shawarma spice, and lemon juice. Toss together, cover and place in the refrigerator to marinate. Marinate for 3 hours or overnight (if you aren't working with a lot of time feel free to cut or skip all together the marinating time).
On stove top, heat pan on medium-high. No need for oil because there is oil in the marinade. Cook 4 - 5 mins then flip and cook for another 3-4 mins. Take off stove, cover with foil and let rest a few minutes.
Heat up flatbreads
Smear flatbread with your choice of Tahini Sauce, tzatziki Sauce or BOTH! Add Arugula, tomato, onion, and cucumber!
Goes well with a side of fries, warm greek rice, or a fresh greek salad!