Description
Flavor-packed spiced chicken served with a zesty, creamy garlic sauce. This recipe brings street-style shawarma flavors to your kitchen using pan-seared chicken thighs.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 4 garlic cloves, minced (for marinade)
- 1 teaspoon kosher salt (for marinade)
- 1/2 teaspoon black pepper (for marinade)
- 1 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 3 garlic cloves, finely grated (for sauce)
- 1 tablespoon fresh lemon juice (for sauce)
- 1/4 teaspoon kosher salt (for sauce)
- 4 pieces pita bread, warmed
- 1 cup sliced cucumber
- 1 cup cherry tomatoes, halved
- 1/4 cup sliced red onion
- 1/4 cup fresh parsley leaves
Instructions
- Pat the chicken thighs dry with paper towels.
- Combine the olive oil, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, minced garlic, salt, and black pepper in a large bowl.
- Add the chicken thighs to the bowl and toss to coat thoroughly in the spice mixture.
- Cover the bowl and refrigerate for at least 30 minutes.
- Whisk together the mayonnaise, Greek yogurt, grated garlic, lemon juice, and salt in a small bowl until smooth for the garlic sauce.
- Cover the garlic sauce and refrigerate until ready to serve.
- Heat a large cast-iron skillet over medium-high heat.
- Add the chicken thighs to the hot skillet in a single layer, working in batches if needed.
- Cook the chicken for 6 to 8 minutes per side, until deeply browned and the internal temperature reaches 165°F.
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
- Slice the rested chicken against the grain into thin strips.
- Arrange the sliced chicken on a platter with the warm pita, cucumber, tomatoes, red onion, and parsley.
- Serve immediately with the chilled garlic sauce.
Notes
- Marinate the chicken for longer than 30 minutes for deeper flavor penetration.
- Ensure the skillet is hot before adding the chicken to achieve a good sear.
- Resting the chicken before slicing keeps the meat juicier.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Middle Eastern