Healthy Chicken Shawarma Recipe
- cook TIME 25 mins
- prep TIME 20 mins
- total TIME 1 hr 15 mins
- INACTIVE TIME 30 mins
Ingredients (18)
- 12 oz skinless boneless chicken thighs
- 4 pita breads
- 10 oz onions sliced
- 3.5 oz Romaine lettuce washed and spin-dried
- 3.5 oz cherry tomatoes quartered
- 3.5 oz avocadoes sliced
- 4 oz cucumbers chopped
- 3 1/2 tbsp olive oil divided into 1, 1 and 1.5
- 2 tbsp lemon juice
- 3/4 cup plain Greek yogurt
- 8 tsp garlic minced (divided into 5 and 3)
- 1/2 tsp cumin
- 1/4 tsp ground black pepper
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/8 tsp cayenne powder
- 1/2 tsp table salt
- 1/4 tsp crushed red pepper flakes
INSTRUCTIONS
Preheat the oven to 400°F.
Marinate 12 oz chicken with 5 tsp garlic, 1 tbsp olive oil, 6 tsp lemon juice, and the rest of the spices (1/2 tsp cumin, 1/4 tsp black pepper, 1/2 tsp turmeric, 1/4 tsp cinnamon, 1/8 tsp cayenne powder, 1/2 tsp salt) for 30 minutes.
Make the sauce by mixing 3/4 cup Greek yogurt, 1 1/2 tbsp olive oil, 3 tsp garlic, and 1/4 tsp crushed red pepper flakes. Refrigerate until needed.
In a preheated cast-iron skillet, sear the marinated chicken over medium heat with 1 tbsp olive oil, 2.5 minutes on each side. Mix 10 oz onions in with the rest of the marinade.
Turn off the stove, take the chicken out and cook the onions with the marinade using only the residual heat in the pan, about 1 minute.
Place the chicken back on top of the onions and bake in the oven for 15 minutes.
When it’s done, cut the chicken up and assemble it on pita bread, lettuce, tomatoes, avocado, cucumber to serve.
