This Lebanese-style chicken shawarma is bursting with bold flavors from a rich yogurt-spice marinade. It's perfect grilled or pan-cooked and served wrapped in warm pita with garlic sauce, pickles, and veggies.
Ingredients
Directions
Marinate the Chicken:
In a large bowl, mix the yogurt, lemon juice, olive oil, garlic, and all the spices. Add the chicken and toss to coat. Cover and marinate for at least 2 hours (preferably overnight) in the fridge.
Cook the Chicken:
Grill Method: Preheat grill to medium-high and cook chicken for about 6–8 minutes per side until charred and cooked through.
Stovetop Method: Heat a bit of oil in a skillet over medium-high heat and cook chicken pieces for 6–8 minutes per side.
Oven Method: Bake at 425°F (220°C) for 25–30 minutes or until golden and cooked through.
Rest and Slice:
Let the chicken rest for 5 minutes, then slice thinly against the grain.
Assemble Wraps:
Warm the pita bread, spread with garlic sauce or hummus, add sliced chicken, pickles, lettuce, tomatoes, and onions. Roll and enjoy!
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