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Chicken Shawarma Pitas

Chicken shawarma pitas loaded with spiced sliced chicken, lettuce, tomatoes, and garlic sauce on a wooden board
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Juicy spiced chicken thighs marinated in cumin, coriander, turmeric, and garlic, pan-seared golden and loaded into warm pita bread with fresh vegetables and creamy garlic sauce. A bold, customizable Middle Eastern-inspired dinner ready in 40 minutes including marinate time.

Ingredients

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  • 1 pound boneless chicken thighs, trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cloves garlic, minced (or 3/4 teaspoon garlic powder)
  • 4 pieces pita bread
  • 1 cup lettuce, shredded or chopped
  • 1 cup tomatoes, chopped or cherry tomatoes halved
  • 1 cup cucumbers, sliced
  • 1/2 cup pickled onions
  • Garlic sauce (toum), optional
  • Tahini dressing, optional

Instructions

  1. Add chicken thighs to a large bowl. Add olive oil, cumin, coriander, turmeric, salt, pepper, and minced garlic. Toss until fully coated. Marinate for 30 minutes at room temperature (included in total time) or overnight in the refrigerator for deeper flavor.
  2. Heat a large skillet over medium-high heat. Add marinated chicken in a single layer without overcrowding – cook in batches if needed. Sear for 7 to 10 minutes, flipping once, until deeply golden and cooked to an internal temperature of 165 degrees F (74 degrees C).
  3. In the final 2 minutes of cooking, warm pita bread in a dry skillet for 30 seconds per side or microwave wrapped in a damp paper towel for 20 seconds until soft and pliable.
  4. Transfer cooked chicken to a cutting board. Rest for 2 to 3 minutes then slice into strips.
  5. Layer sliced chicken into each warm pita. Top with lettuce, tomatoes, cucumbers, and pickled onions.
  6. Drizzle with garlic sauce or tahini dressing and serve immediately while warm.

Notes

  • The 40-minute total time includes 30 minutes of marinating and approximately 10 minutes of active cooking and assembly. For overnight marinating, active time is just 10 minutes the next day.
  • Pat chicken dry before marinating for better spice adhesion and a proper sear. Do not overcrowd the skillet – this causes steaming instead of browning.
  • Chicken breasts can substitute for thighs – watch cook time closely and pull at 165 degrees F to avoid dryness.

Nutrition

Find it online: https://www.benefitiany.com/chicken-shawarma-pitas/