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Chicken Shawarma
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Chicken Shawarma

This chicken shawarma gives our local gyro joint a run for it’s money!
Course Main
Cuisine American
Keyword chicken, Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Calories 515kcal
Author Based on a recipe from Richard Blais

Ingredients

For the chicken marinade

For the yogurt sauce

  • 1 cup Greek yogurt
  • 2 limes juiced
  • 1 clove garlic minced

For the pitas

  • 6 pitas halved
  • ¼ cup mint chopped
  • ¼ cup cilantro chopped

Instructions

For the chicken marinade

  • In a bowl, whisk together the oil, cumin, paprika, allspice, turmeric, garlic powder and cinnamon. Season with salt and pepper to taste.
  • Add the chicken thighs, turning to coat. Set aside.
  • Fire up grill for direct and indirect cooking.
  • Shake off any excess marinade from the chicken and place the thighs onto the grill over direct heat. Note that the marinade contains oil which might cause flare-ups. If you do encounter a flare-up simply move the chicken to indirect heat until it stops.
  • Cook chicken until lightly charred and the internal temperature reaches 175 F.
  • Transfer chicken to platter. Cover and let rest 5 minutes.

For the yogurt sauce

  • Whisk together the yogurt, lime and garlic. Season with salt and pepper to taste.

For the pitas

  • Slice chicken into strips and divide between the pitas.
  • Add chopped mint and cilantro and the yogurt sauce.

Nutrition

Calories: 515kcal | Carbohydrates: 36g | Protein: 27g | Fat: 29g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 402mg | Potassium: 410mg | Fiber: 2g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 2mg