Middle Eastern Marinated Chicken Shawarma (Print)

Marinated Middle Eastern spiced chicken with warm pita, fresh vegetables and creamy garlic sauce

# What You’ll Need:

→ Chicken and Marinade

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→ Serving Components

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→ Garlic or Tahini Sauce

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# How To Make:

01 - Whisk together olive oil, lemon juice, minced garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper in a large bowl until well combined.
02 - Add chicken thighs to the marinade, turning thoroughly to coat all surfaces. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
03 - Preheat oven to 425°F or prepare a grill pan over medium-high heat. Line a baking sheet with aluminum foil if using the oven method.
04 - Arrange marinated chicken on the prepared baking sheet or grill pan. Cook for 18-20 minutes, turning once halfway through, until the chicken is fully cooked and shows slight charring.
05 - Remove cooked chicken from heat and let rest for 5 minutes to retain juices. Slice thinly across the grain for optimal texture.
06 - Combine Greek yogurt or tahini, minced garlic, lemon juice, and salt in a small bowl. Add water gradually while stirring until you achieve a smooth, drizzle-able consistency.
07 - Warm the pita breads briefly. Fill each with shredded lettuce, diced tomatoes, sliced cucumber, red onion, and pickles. Add sliced chicken on top and drizzle generously with sauce. Roll or fold the pita and serve immediately.

# Expert Tips:

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  • The marinade transforms ordinary chicken into something extraordinary with pantry spices you probably already have
  • Its surprisingly forgiving, perfect for weeknight dinners but impressive enough for company
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  • Marinating overnight makes a noticeable difference, so plan ahead when possible
  • Let the chicken rest before slicing, or all those juices will end up on your cutting board instead of in your pita
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  • Slice the chicken as thinly as you can, shawarma style, for the most authentic texture and eating experience
  • Don't skip the pickles, their acidity cuts through the rich spiced meat perfectly

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