Ingredients:

  • 1 kg (2.2 lbs) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 60 ml (1/4 cup) olive oil
  • 60 ml (1/4 cup) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne pepper (optional, for heat)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 pita bread rounds, warmed
  • Hummus (store-bought or homemade)
  • Tahini sauce (store-bought or homemade)
  • Finely chopped red onion
  • Diced tomatoes
  • Shredded lettuce
  • Pickled turnips or gherkins (optional)
  • Hot sauce (optional)

Instructions:

  1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, paprika, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper.
  2. Add the chicken pieces to the marinade. Toss to coat evenly. Transfer to a Ziploc bag or airtight container and refrigerate for at least 2 hours, or preferably overnight.
  3. Preheat oven to 200°C (400°F).
  4. Spread the marinated chicken in a single layer on a baking sheet or in a cast-iron skillet.
  5. Bake for 30-40 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C (165°F). The edges should be slightly browned and crispy.
  6. Let the chicken rest for 5 minutes before shredding or slicing.
  7. Warm the pita bread. Spread hummus and tahini sauce inside each pita. Fill with shredded or sliced chicken, red onion, tomatoes, lettuce, pickled turnips (if using), and hot sauce (if using).
  8. Serve warm and enjoy this delicious shawarma recipe!