Marinated grilled chicken in warm pita with creamy garlic sauce, fresh vegetables, and tangy pickles.
# What You'll Need:
→ Chicken Shawarma Marinade
01 - 1.5 pounds boneless, skinless chicken thighs
02 - 4 cloves garlic, minced
03 - 2 tablespoons ground cumin
04 - 2 tablespoons ground coriander
05 - 1 tablespoon paprika
06 - 1 tablespoon turmeric
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon cayenne pepper
09 - 1/4 cup olive oil
10 - Juice of 1 lemon
11 - Salt and freshly ground black pepper
→ Creamy Garlic Sauce
12 - 1 cup plain Greek yogurt
13 - 3 cloves garlic, minced
14 - 2 tablespoons lemon juice
15 - 2 tablespoons tahini
16 - Salt to taste
→ Serving Components
17 - 4 pita breads or flatbreads
18 - Fresh tomatoes, sliced
19 - Cucumbers, sliced
20 - Shredded lettuce
21 - Middle Eastern-style or dill pickles
# How to Make It:
01 - Whisk together minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, olive oil, and lemon juice in a large bowl. Season generously with salt and black pepper.
02 - Add chicken thighs to the marinade, tossing thoroughly to coat all surfaces. Cover bowl and refrigerate for minimum 1 hour, preferably overnight for optimal flavor penetration.
03 - Combine Greek yogurt, minced garlic, lemon juice, tahini, and salt in a small bowl. Whisk until completely smooth and creamy. Refrigerate until ready to serve.
04 - Preheat grill or cast-iron skillet to medium-high heat. Cook marinated chicken for 6-7 minutes per side until well-charred and internal temperature reaches 165°F.
05 - Transfer cooked chicken to a cutting board. Let rest for 5 minutes to retain juices, then slice into thin strips against the grain.
06 - Place sliced chicken in the center of each warmed pita. Top with tomatoes, cucumbers, lettuce, and pickles. Drizzle generously with garlic sauce. Roll or fold and serve immediately.
