Chicken Shawarma With Tahini Sauce
Chicken Shawarma is a popular Lebanese street food known for its flavorful and aromatic spices. This recipe combines tender, marinated chicken with a creamy tahini sauce, creating a delicious and satisfying dish.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, thinly sliced
- 1/4 cup plain yogurt
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 4 pita bread or flatbreads
- Sliced tomatoes, cucumbers, and red onion for serving
Instructions
- In a bowl, combine the yogurt, garlic, cumin, paprika, turmeric, cinnamon, cayenne, salt, and pepper. Add the chicken slices and toss to coat. Marinate for at least 30 minutes, or up to 24 hours in the refrigerator.
- In a small bowl, whisk together the tahini, lemon juice, and water to make the tahini sauce. Set aside.
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until cooked through and slightly charred.
- Warm the pita bread or flatbreads in the skillet for about 30 seconds on each side.
- Spread a generous amount of tahini sauce on each pita, then top with the cooked chicken, tomatoes, cucumbers, and red onion.
- Roll up the pita bread and serve the chicken shawarma immediately.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large skillet Bowls for marinating and mixing sauce
Tools
Whisk Tongs
Serving suggestions
Serve the chicken shawarma with a side of tabbouleh salad and a dollop of hummus.
Tips & tricks
For extra flavor, consider adding a sprinkle of sumac or a drizzle of olive oil on top of the assembled shawarma.
Cost
$15