Chicken Shawarma
Zach Johnston
6
10 minutes
20 minutes
Greek Food
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!
Ingredients
- 2 tablespoons Shawarma
- 8 boneless chicken thighs
- 1 large onion, thinly sliced
- 1 large lemon (juiced)
- 1/3 cup of extra virgin olive oil
To Serve:
- 6 pita pockets
- Baby arugula or any greens of your choice
- Tahini Sauce or Tzatziki Sauce
- Kalamata Olives (optional)
- 1 Tomatoes, sliced (optional)
- 1 cucumber
Directions
- 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.
To Serve:
- Slice Chicken
- Heat up flatbreads
- Smear flatbread with your choice of Tahini Sauce, tzatziki Sauce or BOTH! Add Arugula, tomato, onion, and cucumber!
AND ENJOY! - Goes well with a side of fries, warm greek rice, or a fresh greek salad!
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