Spiced Chicken Shawarma

Marinated chicken strips that crisp up while staying juicy inside. The scent of toasted cumin and seared garlic fills the room as soon as the meat hits the smoking hot pan.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 854
• Protein: 44 g
• Carbs: 63 g
• Fat: 49 g

Ingredients

• 800 g Chicken leg ( boneless and cut into thin strips )
• 150 g Plain Greek yogurt ( for the marinade )
• 4 piece Garlic ( finely minced )
• 2 tbsp Lime juice
• 3 tbsp Extra virgin olive oil
• 1 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 1 tsp Turmeric powder
• 1 pinch Cinnamon ground
• 1 tsp Gray sea salt
• 1 tsp Black pepper ground
• 4 piece Pita bread ( lightly warmed )
• 1 piece Red onion ( thinly sliced into rings )
• 2 piece Round tomato ( diced small )
• 1 piece Flat-leaf parsley ( leaves picked and chopped )
• 1 tsp Sumac ( ground )

Instructions

1. Marinade preparation

   In a large mixing bowl, combine the yogurt, olive oil, lemon juice, and minced garlic. Stir in the cumin, paprika, turmeric, and cinnamon. The marinade should be thick and coat the back of a spoon.

2. Cutting and marinating

   Cut the chicken thighs into thin strips 1 cm thick. Submerge them in the marinade, mixing well so each piece is coated. Let rest in the refrigerator to tenderize the fibers.

3. Pan-searing

   Heat a pan over high heat with a drizzle of oil. When smoking, add the chicken. Do not stir immediately: let a brown, crispy crust form before turning the pieces.

4. Garnish preparation

   Thinly slice the red onion and mix it with the sumac to add a fruity acidity. Dice the tomatoes. Coarsely chop the flat-leaf parsley. These elements will provide the necessary crunch and freshness.

5. Final assembly

   Open the pita breads, fill them generously with the hot chicken, sumac onions, tomatoes, and parsley. The meat should still be steaming so the aromas diffuse into the bread.

Chef's tips

• Never overcrowd the pan, otherwise the meat will boil instead of searing.
• Use chicken thighs instead of breasts: the fat in the thighs prevents drying out during high-heat cooking.
• Let the meat rest for 2 minutes after cooking so the juices redistribute.

Storage

Cooked chicken keeps for 3 days in the fridge in an airtight container. Reheat in a pan to restore the crispiness.