Chicken Shawarma
Contains statutory allergens: Gluten, Milk / dairy
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Ingredients (14)
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Instructions (5)
Cut chicken into bite-sized strips. In a medium bowl, combine minced garlic, juice of half the lemon, olive oil, cumin, ground paprika, ground coriander, turmeric, salt, and pepper.
Coat the chicken thoroughly in the spice marinade and let rest for at least 10 minutes to absorb the flavors.
Make the garlic yogurt sauce by stirring Greek yogurt with one minced garlic clove and juice from the remaining half lemon. Season to taste.
Heat a heavy skillet or grill pan over medium-high heat. Sear chicken strips for 6–8 minutes until well-browned and cooked through.
Warm the pita breads. Shred iceberg lettuce and slice tomatoes. Stuff the pita pockets with crisp lettuce, sliced tomatoes, spiced chicken, and garlic yogurt sauce.
