Chicken Shawarma
The ultimate Middle Eastern street food made easy! This Chicken Shawarma brings bold spices and juicy chicken together in a recipe so good, you'll swear there's a vertical rotisserie hiding in your kitchen.
Ingredients
Instructions
In a large bowl, whisk together olive oil, lemon juice, garlic, and all spices to create the marinade.
Add chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Remove chicken from refrigerator 20 minutes before cooking. Preheat oven to 425°F (220°C).
Arrange chicken in a single layer on a baking sheet and bake for 25-30 minutes until internal temperature reaches 165°F (74°C). For extra crispiness, broil for the last 2-3 minutes.
Let chicken rest for 5-10 minutes, then slice thinly against the grain.
Mix Greek yogurt with tahini and a pinch of salt to make the sauce. Warm the flatbreads.
To serve, spread sauce on bread, add sliced chicken, and top with cucumber, tomatoes, red onion, and parsley. Serve with lemon wedges.
