Chicken Shawarma
Easy and flavorful Chicken Shawarma recipe with baked or air-fried chicken, served with pita and fresh veggies.
Ingredients
- 1 and 1/2 pounds of chicken breasts or thighs boneless and skinless, sliced into half-inch strips
- 2 tablespoons olive oil divided
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cayenne pepper adjust to preference
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 small pitas
- 2 cups chopped romaine lettuce
- 1 medium tomato diced
- 2 mini or Persian cucumbers diced
- 1/4 cup fresh parsley finely chopped
For the Garlic Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon Dijon mustard optional
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large resealable bag, combine the chicken strips, 1 tablespoon of olive oil, ground cumin, ground paprika, garlic powder, ground cayenne pepper, ground coriander, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Remove the air from the bag, seal it, and massage the spices into the chicken. Refrigerate for at least 1 hour, or preferably overnight. Alternatively, use a covered bowl.
- Preheat the oven to 400°F. Place the marinated chicken strips in a single layer on a parchment-lined baking sheet. Bake for 15-20 minutes until fully cooked and crispy. Let cool for 10 minutes before serving.
- For air frying, arrange the chicken in a single layer in the air fryer basket. Cook at 375°F for 10-12 minutes until golden and crispy, shaking the basket halfway through for even cooking.
- Serve the cooked chicken in pita bread with chopped romaine lettuce, diced tomato, cucumber, and parsley.
- In a medium bowl, mix the Greek yogurt, fresh lemon juice, Dijon mustard (if using), minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper until smooth. Drizzle the sauce over the assembled shawarma, or use tzatziki or hummus if preferred.