Chicken Shawarma with Garlic Sauce and Pita
By Ava Mitchell
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Level
Easy
Roasting marinated chicken at 425°F cooks it through‚ and then a high broil blisters the spice coating into a red-orange crust with blackened‚ crisp edges‚ while this chicken shawarma is prepared with thin slices of juicy dark meat alongside cool garlic sauce and with pita on the side․
Broilers operate in a unique manner‚ thus I remain near the oven throughout those final moments while taking out the pan as soon as the crust bubbles and the edges darken‚ for allowing it to remain any longer incinerates the spices quickly and can ruin an entire tray․
The yogurt marinade covers the thighs in smoked paprika‚ cumin‚ coriander‚ along with turmeric․ Meanwhile‚ the lemon juice provides a sharp edge to the meat dish․ Boneless skinless thighs are used here during cooking on account of their ability to withstand the heat from the broiler (they possess sufficient fat for it)․ After the roasting process‚ allow the chicken to sit on the counter for a duration of five minutes prior to bringing out the knife from within the drawer․
Place the carefully sliced pieces of meat in a neat pile on top of a large plate․ Include some pita wedges positioned nearby with the intent to appropriately scoop up the sauce․ Raw onion along with parsley delivers a sharp flavor․ The dish is elevated to extraordinary levels․ For a more filling dinner‚ Mediterranean orzo with beans complements it‚ while leftover meat integrates into a chicken shawarma crispy rice salad for lunch․
Why you'll love this recipe
- Patting the thighs dry with a paper towel supports the yogurt marinade to coat them evenly across the entire surface rather than leaving it pale or steamed․
- The spice crust darkens under high broil strength․
- A flat layer specifically placed on the pan effectively exposes a greater amount of chicken to the heat․ It also allows space for burned edges on the surface of the dish․
- Resting the meat for five full minutes on the cutting board assists in keeping the juices from running across the surface of the cutting board when one begins to slice․
- Chicken thighs have enough fat to stay juicy during the final high broil stage․
- Greek yogurt‚ along with mayonnaise‚ combine to form a thick garlic sauce․ This sauce remains spoonable when placed alongside the hot chicken․
Ingredients
- •2 lbs chicken thighs (boneless skinless, patted completely dry)
- •½ cup plain full-fat Greek yogurt
- •3 tbsp olive oil
- •2 tbsp fresh lemon juice
- •1 tbsp smoked paprika
- •1 tsp ground cumin
- •1 tsp ground coriander
- •½ tsp turmeric
- •1 tsp kosher salt
- •½ cup plain Greek yogurt
- •¼ cup mayonnaise
- •3 cloves garlic (minced)
- •1 tbsp lemon juice
- •4 pieces soft pita bread (cut into wedges)
- •½ cup fresh flat-leaf parsley (roughly chopped)
- •1 small red onion (cut into thin half-moons)
Instructions
- 1
Whisk the full-fat Greek yogurt, olive oil, fresh lemon juice, smoked paprika, cumin, coriander, turmeric, and kosher salt in a large bowl until the marinade is red-orange.
- 2
Pat the chicken thighs dry with paper towels. Add them to the bowl and massage in the marinade. Cover and refrigerate for at least 2 hours, or overnight.
- 3
Preheat the oven to 425°F (220°C). Lay the marinated chicken flat on a greased baking sheet and roast for 20 minutes, until opaque and cooked through.
- 4
Set the broiler to high. Broil the chicken for 3 to 5 minutes, until blackened crisp edges and a golden-brown crust form. Stay close to prevent burning.
- 5
While the chicken rests, blend the plain Greek yogurt, mayonnaise, minced garlic, and lemon juice in a small bowl to make the garlic sauce.
- 6
Rest the chicken for 5 minutes, then slice it thinly. Serve with pita wedges, garlic sauce, chopped parsley, and red onion.
FAQ
Nutrition (per serving)
Calories
520
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
