If you could choose, which would you prefer? A slice of deli meat between two pieces of bread or juicy, flavorful, grilled chicken layered in pita bread with fresh veggies and a creamy yogurt sauce? This is a no-brainer for me and in the time it takes to grill the chicken you can have a delicious and healthy meal.
This recipe has its origins in the middle east. The word shawarma means “turning”. It is typically cooked on a rotisserie but the grill is a great alternative if you don’t have one.
If you are gluten-free, pita breads are available, making this recipe even more versatile for those with food sensitivities and allergies.
MARINADE:
1/4 olive oil
3 tablespoons lemon juice
1 teaspoon garlic, minced
1 1/2 teaspoon ground cumin
1 teaspoon Hungarian “hot” paprika
1/4 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
YOGURT SAUCE:
2/3 cup plain Greek yogurt
1 teaspoon lemon juice
1/2 teaspoon garlic, minced
salt and pepper, to taste
OTHER INGREDIENTS:
4-6 boneless, skinless chicken thighs
pita bread
romaine lettuce, chopped
tomatoes, chopped
cucumber, sliced
red onion, sliced
INSTRUCTIONS:
1. Mix all the marinade ingredients together in a small bowl. Add the chicken thighs to a large ziploc bag and pour the marinade over. Work the marinade into and over the chicken. Refrigerate for 2 hours minimum.
2. Mix the yogurt sauce ingredients in a small bowl and refrigerate until time to assemble.
3. Grill the chicken thighs over medium-high heat for 10-15 minutes per side until the internal temperature reaches 165 degrees. Remove from heat and allow to rest for 10 minutes before either chopping or slicing.
4. Assemble the pita according to your taste preferences. Drizzle with the yogurt sauce and devour!
I doubled the recipe and it fed 4 easily with leftovers for another day!
I hope you enjoy this simple, healthy, delicious meal.
