Ingredients
🥄 1/2 pound boneless skinless chicken thighs
🥄 1/2 cup whole milk Greek yogurt
🥄 2 tablespoons shawarma seasoning
🥄 2 garlic cloves, crushed
🥄 1/4 cup olive oil
🥄 1 tablespoon parsley, chopped
🥄 1 lemon, juiced and zested
🥄 1/2 lemon for topping the chicken
🥄 1 teaspoon salt
🥄 1/2 cup chicken stock
🥄 1/2 cup whole milk yogurt
🥄 1 tablespoon tahini
🥄 1 teaspoon olive oil
🥄 1 teaspoon red wine vinegar
🥄 1/2 teaspoon salt
🥄 3 tablespoons water, to thin
🥄 4 pita breads, for serving
🥄 French fries, for garnish
🥄 Lettuce, for garnish
🥄 Cucumbers, for garnish
Instructions
👨🍳 Cut chicken thighs into 1-inch thick pieces and place in a bowl
👨🍳 Mix 1/2 cup Greek yogurt, crushed garlic, 1 teaspoon salt, and shawarma seasoning in a separate bowl
👨🍳 Toss chicken with the yogurt mixture and marinate for at least 30 minutes or up to 8 hours
👨🍳 Heat olive oil in a large skillet or on a spit over high heat
👨🍳 Cook chicken pieces for 3-4 minutes per side, turning every minute
👨🍳 In a small bowl, whisk together tahini, 1/2 cup yogurt, red wine vinegar, olive oil, and salt with 3 tablespoons water to make sauce
👨🍳 Warm pita breads and stuff with chicken, lettuce, cucumber slices, and tahini sauce
👨🍳 Garnish with chopped parsley and a squeeze of fresh lemon juice
Notes
Marinate chicken up to 8 hours in advance. Store leftover chicken in the fridge for up to 3 days.
- Prep Time: 30
- Cook Time: 15
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 400
- Fat: 18
- Carbohydrates: 15
- Fiber: 2
- Protein: 25