Shawarma chicken pitas with creamy tahini yogurt sauce
Savor the irresistible flavors of Shawarma Chicken Pitas with a creamy tahini yogurt sauce! This recipe features perfectly spiced and juicy chicken thighs, nestled in fresh pita breads with crisp lettuce, cucumbers, cherry tomatoes, and a delightful mix of dill and spearmint. Topped off with a tangy, rich sauce made of Greek yogurt, sesame butter, garlic, and lemon juice, this dish promises a vibrant, mouth-watering experience. Perfect for a tasty and healthy meal!
Cook time 20 min
Prep time 10 min
Ingredients:
1/2 tsp ground cumin1 tsp coriander leaves
1/4 tsp paprika
1/8 tsp red pepper (spice)
1/8 tsp cinnamon
4 tbsp olive oil
1.50 tsp salt
3/4 tsp black pepper
8 chicken thighs
4 pita breads
1 cup greek yogurt
1 tbsp sesame butter
1/4 tsp garlic
1/4 tsp lemon zest
4 tbsp lemon juice
2 tbsp dill
2 tbsp spearmint
1/2 cucumber
2 cups lettuce
3/4 cup cherry tomatoes
1/3 cup onion
Shawarma chicken pitas with creamy tahini yogurt sauce is a delightful and flavorful dish that combines the savory taste of spiced chicken thighs with the fresh and tangy notes of a homemade tahini yogurt sauce. Perfect for a delicious meal, these pitas are both filling and nutritious, making them a great option for any time of the day.
Instructions:
- In a large bowl, combine the ground cumin, coriander leaves, paprika, red pepper, cinnamon, 2 tbsp olive oil, and 1 tsp salt. Mix well.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for best results.
- Preheat your grill, stovetop grill pan, or oven broiler.
- Grill or broil the chicken thighs for about 6-8 minutes on each side, or until fully cooked and slightly charred. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the heat and let it rest for a few minutes before slicing it into thin strips.
- In a medium bowl, combine the Greek yogurt, sesame butter, garlic, lemon zest, lemon juice, dill, spearmint, 2 tbsp olive oil, 1/2 tsp salt, and black pepper. Whisk until smooth and creamy. Adjust seasoning to taste if necessary.
- Warm the pita breads either by toasting them lightly or heating them in the oven for a few minutes.
- Spread a generous amount of the creamy tahini yogurt sauce inside each pita.
- Fill each pita with the sliced chicken, cucumber, shredded lettuce, cherry tomatoes, and onion.
- Serve the shawarma chicken pitas immediately, with any extra tahini yogurt sauce on the side for dipping.
Tips:
- Ensure the chicken thighs are evenly coated with the spice mixture to maximize flavor.
- Marinate the chicken for at least 30 minutes to allow the spices to penetrate deeply.
- Grill the chicken if possible, as it adds a nice smoky flavor to the shawarma.
- Prepare the creamy tahini yogurt sauce ahead of time and chill it in the refrigerator for a more intense flavor.
- Warm the pita breads before serving to make them soft and pliable.
- Thinly slice the vegetables for a more even distribution within the pita.
- For added flavor, consider adding a dash of sumac or a sprinkling of fresh parsley.
Enjoy these savory Shawarma chicken pitas with creamy tahini yogurt sauce as a hearty lunch or dinner. The blend of spices and fresh vegetables paired with the creamy sauce brings a delightful and satisfying meal to your table. Feel free to customize with your favorite toppings and enjoy the rich flavors.
Nutrition per serving
4 ServingsCalories 690kcal
Protein 44g
Carbohydrates 45g
Fiber 6g
Sugar 7g
Fat 50g
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