CHICKEN SHAWARMA PITA WRAPS
- 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
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HOW TO MAKE CHICKEN SHAWARMA PITA WRAPS
Place the chicken thighs between two pieces of parchment and pound thinly using a meat mallet.
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.
Heat up your grill to medium-high heat or your seasoned grill pan over medium-high heat.
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.
Allow the chicken to rest for 5-10 minutes prior to slicing or dicing.
Arrange your chicken in pitas along with onion, lettuce, cucumber and tomatoes. Drizzle your favorite tahini or yogurt sauce on top and enjoy.