CHICKEN SHAWARMA PITA WRAPS
SERVES
PREP TIME
COOK TIME
MODEL NUMBER
INGREDIENTS
For the Chicken Marinade:
- 5 boneless chicken thighs, about 1.25 lbs.
- Juice from 1 lemon
- 2 tbsp. Olive oil
- ½ tbsp. Ground cumin
- 1 tsp. Ground coriander
- 1 tsp. Garlic powder
- ½ tsp. Salt
- ½ tsp. Black pepper
- ½ tsp. Paprika
- ½ tsp. Smoked paprika
- ½ tsp. Ground turmeric
To Assemble the Pitas
- Thinly sliced red onion
- Thinly sliced lettuce
- Thinly sliced cucumber
- Chopped or halved tomatoes
- Tahini Sauce, Hummus or Yogurt Sauce
- 4-6 pitas
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HOW TO MAKE CHICKEN SHAWARMA PITA WRAPS
Step 1. Place the chicken thighs between two pieces of parchment and pound thinly using a meat mallet.
Step 2. In a bowl, combine the chicken, lemon juice, olive oil, cumin, coriander, garlic, salt, pepper, paprika, smoked paprika and ground turmeric. Marinate for 1-3 hours in the fridge.
Step 3. Heat up your grill to medium-high heat or your seasoned grill pan over medium-high heat.
Step 4. Once hot, place the marinated chicken on the grates. Grill for 4-6 minutes on each side, or until they reach an internal temperature of at least 165 degrees Fahrenheit using your Thermopro thermometer.
Step 5. Allow the chicken to rest for 5-10 minutes prior to slicing or dicing.
Step 6. Arrange your chicken in pitas along with onion, lettuce, cucumber and tomatoes. Drizzle your favorite tahini or yogurt sauce on top and enjoy.
