Chicken Shawarma Pitas

• •1.5 lb Chicken thighs (boneless, skinless, cut into strips)
• •4 piece Pita bread
• •1 cup Plain yogurt
• •2 tbsp Lemon juice
• •2 cloves Garlic (minced)
• •2 tbsp Olive oil
• •2 tbsp Shawarma spice blend ((cumin, coriander, turmeric, paprika, cardamom, cinnamon, cloves))
• •1 tsp Salt
• •0.5 tsp Black pepper
• •0.5 piece Cucumber (diced)
• •1 piece Tomato (diced)
• •0.3 piece Red onion (thinly sliced)
• •0.3 cup Fresh parsley (chopped)

Instructions

1. 1

   In a bowl, mix together olive oil, shawarma spice blend, salt, pepper, and minced garlic. Add chicken strips and marinate for at least 15 minutes (or up to a few hours in the refrigerator).

2. 2

   While the chicken is marinating, prepare the yogurt sauce by combining plain yogurt and lemon juice in a small bowl. Set aside.

3. 3

   Heat a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.

4. 4

   Warm the pita bread in a dry skillet or microwave.

5. 5

   Fill each pita with cooked chicken, diced cucumber, tomato, red onion, and fresh parsley. Drizzle generously with the yogurt sauce.

6. 6

   Serve immediately and enjoy!

Chef's Tips

• 💡For extra flavor, grill the chicken instead of pan-frying.
• 💡Customize your pita with other toppings like hummus, tahini, or hot sauce.
• 💡Marinating the chicken overnight will result in a more intense flavor.