Middle Eastern · medium
Chicken Shawarma
Warmly spiced chicken thighs roasted and sliced thin, served with garlic sauce and pickled turnips. Street food perfection at home.
- 40 min
- Total
- 4
- Serves
- $12.50
- Est. cost
- 380
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Halal
Parent noteThe warm spices are mild, not hot. Serve sliced chicken plain or in a pita with just cucumber and a squeeze of ketchup.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Boneless Chicken Thighs1 1/2 lbs
- Olive Oil2 tbsp
- Lemon1
- Ground Cumin1 1/2 tsp
- Ground Coriander1 tsp
- Paprika1 tsp
- Turmeric Powder1/2 tsp
- Ground Cinnamon1/4 tsp
- Pita Bread4
- Cucumber1 medium
Method
- 01
Combine cumin, coriander, paprika, turmeric, cinnamon, garlic powder, lemon juice, olive oil, and salt in a bowl. Coat chicken thighs thoroughly.
- 02
Heat a large oven-safe skillet over high heat. Sear chicken for 3 minutes per side until golden.
- 03
Transfer skillet to a 425F oven and roast for 15 minutes until internal temperature reaches 165F.
- 04
Rest chicken for 5 minutes, then slice thinly against the grain.
- 05
Serve sliced chicken in warm pita with garlic sauce, sliced tomato, cucumber, and pickled turnips.
- 380
- Calories
- 34g
- Protein
- 8g
- Carbs
- 24g
- Fat
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