Name: Chicken Shawarma
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 2
Ingredients: 1 tablespoon Pinch Of Fancy Shawarma Spice Blend; 1 teaspoon Pinch Of Fancy Ras El Hanout Spice Blend; 1 pound boneless skinless chicken thighs; 2 tablespoons fresh squeezed lemon juice; 2 tablespoons vegetable oil; 1/2 cup greek yogurt; 1 teaspoon thinly sliced fresh mint; 1 clove grated garlic; 1 tablespoon fine diced cucumber; 1 tablespoon olive oil; 2 cups shredded lettuce; 2 ounces crumbled feta cheese; 2 pocketless pita bread; 1 fresh tomato sliced; 1/4 red onion thinly sliced; salt to taste; black pepper to taste

Instructions

Combine the shawarma spice, 1 tablespoon of lemon juice, and 2 tablespoons of vegetable oil into a small bowl and mix together.

Place the chicken into a large ziplock bag and pour the marinade over the chicken. Make sure the chicken is completely covered in the marinade and then seal up the bag and set aside in your refrigerator for at least an hour. (this can be done overnight as well)

In a small bowl add the greek yogurt, diced cucumber, mint, grated garlic, ½ tablespoon of lemon juice and 1 tablespoon of olive oil. Add Pinch Of Fancy Ras El Hanout spice blend (optional), salt and pepper and stir together. Taste and adjust seasoning as needed and set aside.

Preheat your grill. (If you want to cook inside… no problem, you will need to heat a cast iron pan or frying pan on the stove top and set your oven to 350°.

Pull your chicken out of the marinade and place your chicken on a hot grill (or hot frying pan) You will need to put a touch of oil in the frying pan before you place the chicken down so it doesn’t stick.

Cook on one side for 4-5 minutes and then flip and cook the other side for the same amount of time. There is no shame in using the oven to get a more even heat all around. Sear or grill your chicken to add color and finish in the oven so you don’t have to watch it. Just make sure your chicken is cooked to 165°.

Once the chicken is cooked, set aside to rest.

Spread the yogurt sauce on one side of each pocketless pita, add the shredded lettuce, tomatoes, and red onion.

Slice your chicken and place on top of vegetables. Sprinkle with feta cheese, fold your pita like a taco and enjoy!

Note

I prefer chicken thighs because they have a bit more fat and are more flavorful. I also find them to be more “forgiving” when cooking meaning they don’t dry out as quickly as chicken breast does. You are more than welcome to use chicken breast in place of chicken thighs for a healthier option.

Try Pinch Of Fancy Shawarma Spice Blend on a whole roasted leg of lamb. You will not be disappointed.

Chicken Shawarma