Ingredients
🥄 0.5 lbs boneless skinless chicken thighs
🥄 0.5 cup whole milk Greek yogurt
🥄 2 tablespoons shawarma seasoning
🥄 4 garlic cloves, crushed
🥄 0.25 cup olive oil
🥄 1 tablespoon parsley, chopped
🥄 1 lemon, juiced and zested
🥄 0.5 lemon for topping the chicken
🥄 1 teaspoon salt
🥄 0.5 cup chicken stock
🥄 0.5 cup whole milk yogurt
🥄 1 tablespoon tahini
🥄 1 teaspoon olive oil
🥄 1 teaspoon red wine vinegar
🥄 0.5 teaspoon salt
🥄 3 tablespoons water, to thin
🥄 Pita bread, for serving
🥄 French fries, for garnish
🥄 Lettuce, for garnish
🥄 Cucumbers, for garnish
Instructions
👨🍳 Marinate chicken thighs in a mixture of Greek yogurt, garlic, shawarma seasoning, olive oil, lemon zest and juice, and salt for at least 1 hour or up to 24 hours
👨🍳 Preheat grill or skillet to medium-high heat
👨🍳 Thread marinated chicken onto skewers and cook for 6-8 minutes per side until golden brown and cooked through
👨🍳 Whisk together tahini, yogurt, olive oil, red wine vinegar, salt, and water to make creamy sauce
👨🍳 Serve chicken on warm pita with cucumber slices, lettuce, and french fries
👨🍳 Top with sauce and a wedge of lemon
Notes
Marinate chicken for at least 1 hour or up to 24 hours for optimal flavor. Reheat leftovers in low oven at 300°F for 10 minutes.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 420
- Fat: 20
- Carbohydrates: 15
- Fiber: 2
- Protein: 28