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chicken shawarma's

safetyjedi avatar
Recipe by
Tommy Curtis
@safetyjedi
Sharps Chapel, TN

It takes three separate steps, chicken, salsa and sauce but its really easy to prepare and cook. A great sandwich that you cook on the grill. You will be amazed how good the spices turn out. Traditional shawarma's are made with ground beef and shaved off as they cook, you can use the same spices for that as well if you make a loaf out of it and use a rotisserie.

yield 5 serving(s)
prep time 45 Min
cook time 30 Min
method Grill

Ingredients For chicken shawarma's

  • CHICKEN
  • 1 1/2 lb
    boneless, skinless chicken thighs
  • 1/4 c
    white balsamic vinegar
  • 1 Tbsp
    roasted garlic
  • 2 Tbsp
    olive oil, extra virgin
  • 2 tsp
    smoked paprika
  • 1 tsp
    pumpkin pie spice
  • 2 Tbsp
    lemon juice
  • 1 tsp
    cinnamon
  • 1 tsp
    thyme
  • 1 tsp
    oregano
  • 1 tsp
    basil
  • 1/2 c
    white wine
  • SAUCE
  • 1/2 c
    sour cream
  • 1/2 c
    plain yogurt
  • 1
    large cucumber, shredded
  • 1 Tbsp
    roasted garlic, minced
  • 1 Tbsp
    onion, minced fine
  • 1 tsp
    dill, dried
  • 1 tsp
    cilantro, dried
  • 1 tsp
    lemon juice
  • 1 Tbsp
    tahini paste (optional)
  • SALSA TOPPING
  • 1
    medium or large cucumber, diced
  • 1
    large tomato
  • 1
    medium sweet onion
  • 1/2 c
    minced carrot
  • 1/4 c
    white balsamic vinegar
  • 1 tsp
    dried mint
  • 1 tsp
    oregano
  • 1 tsp
    roasted garlic, minced
  • 1 Tbsp
    dried or fresh parsley
  • BREAD
  • 1 pkg
    pita pockets

How To Make chicken shawarma's

  • 1
    For chicken, mix all of the ingredients together well, and marinate in the refrigerator for at least 45 minutes, but the longer the better.
  • 2
    Once marinated cook thoroughly on the grill.
  • 3
    For Sauce, mix all ingredients together ahead of time and store in refrigerator until chicken is done. Once you shred the cucumber, place in a paper towel and squeeze as much water out as you can.
  • 4
    For salsa topping, simply mix everything together and keep in fridge until ready to use.
  • 5
    Warm your pita pockets on the grill, warming about 30 seconds on each side until warmed completely.
  • 6
    To make the sandwich's, Take a pita pocket, put a at least two tablespoons of the sauce, followed by a whole or sliced chicken thigh, and top with the little bit of the salsa.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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