Made by
Louis

Follow him on:

EBT Friendly: Approximately 92%

Total Time: 30 Minutes

This homemade chicken shawarma uses a seasoned Greek yogurt marinade to create juicy chicken with deeply browned, caramelized edges. Serve it inside warm pita with crisp lettuce, tomato, and a creamy tahini sauce for a quick version of the classic Middle Eastern favorite.

Ingredients:

0.5x

1x

2x

4x

 

•   2 chicken breasts (thinly sliced)
•   Greek yogurt
•   salt
•   black pepper
•   paprika
•   ground cumin
•   ground cloves
•   ground ginger
•   ground allspice
•   garlic powder
•   pita bread (for serving)
•   lettuce (for serving)
•   tomato (for serving)

 

For the Tahini Sauce

•   tahini
•   water
•   lime juice (or citric acid)
•   salt

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Slice the CHICKEN BREASTS into thin strips so they cook quickly and develop plenty of browned edges.
2. Place the chicken in a medium mixing bowl and add enough GREEK YOGURT to coat each piece evenly.
3. Season with SALT, BLACK PEPPER, PAPRIKA, GROUND CUMIN, GROUND CLOVES, GROUND GINGER, GROUND ALLSPICE, and GARLIC POWDER.
4. Toss until every strip of chicken is thoroughly coated in the yogurt and spice mixture.
5. Allow the chicken to rest while preparing the tahini sauce. For deeper flavor, cover and refrigerate it for up to several hours.
6. Add the TAHINI to a small bowl.
7. Whisk in a small amount of WATER a little at a time. The tahini may initially thicken before becoming smooth and pourable.
8. Add LIME JUICE, or a small amount of citric acid, and season with SALT.
9. Continue whisking until the tahini sauce is creamy, pale beige, and thin enough to drizzle into the pita.
10. Heat a large skillet over medium-high heat.
11. Add the marinated chicken in an even layer. Cook in batches if necessary so the pan is not overcrowded.
12. Allow the chicken to cook undisturbed long enough to develop deeply browned and slightly charred edges.
13. Turn the chicken pieces and continue cooking until browned on several sides and fully cooked through. Chicken should reach an internal temperature of 165°F.
14. Warm the PITA BREAD until soft and pliable.
15. Open each pita and add chopped LETTUCE and sliced TOMATO.
16. Fill each pita generously with the cooked shawarma chicken.
17. Spoon or drizzle the prepared TAHINI SAUCE over the filling.
18. Fold the pita around the filling and serve immediately while the chicken is hot.