An easy and healthy recipe for chicken shawarma made by marinating in a garlicky yogurt sauce, and made mini, that is why we called them the Mini Chicken Shawarma recipe.
1/2teaspoonFreshly ground black pepperor white pepper
2poundsboneless, skinless chicken thighs(preferably thighs – can use tenders), fat trimmed off and cut into 1-inch wide strips
For The Yogurt Sauce:
3/4cupPlain whole milk yogurt
2tablespoonsfreshly squeezed lemon juice
1tablespoontahini
1garlic clove
2tablespoonsfresh dillor parsley, minced
For Serving:
8to 12whole wheat pita
radishessliced paper thin
1/2red onionquartered and sliced paper thin
2Persian cucumbersliced paper thin
sweet 100s tomatoes or cherry tomatoeshalved
romaine lettuce heartsshredded
Instructions
Marinate The Chicken: Mix the 3 tablespoons plain whole milk yogurt, the 2 tablespoons olive oil, the juice of 1/2 lemon (about 1 tablespoon), the 4 crushed garlic cloves, the 1 teaspoon kosher salt, the 3/4 teaspoon ground coriander, the 1/2 teaspoon ground cumin, and the 1/2 teaspoon freshly ground black pepper or white pepper in a large, nonreactive dish until well combined. Add the trimmed chicken thighs and turn to coat in the mixture. Set aside to marinate at room temperature for 30 minutes; meanwhile, prepare the sauces and garnishes.
Make The Yogurt Sauce: Combine the 3/4 cup whole milk plain yogurt (plus 2 tablespoons water if using Greek yogurt), the juice from 1 lemon (about 2 tablespoons), the 1 tablespoon tahini (optional), the 1 minced garlic clove, the 2 tablespoons finely chopped fresh Italian parsley or dill, and the pinch of kosher salt in a small bowl and mix to combine. Taste and season with more salt, as desired.
Grill The Chicken Shawarma: Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in vegetable oil. Remove the chicken from the marinade and let any excess marinade drip off.Place the chicken on the grill and cook uncovered, turning rarely, until it’s charred and the juices are running clear, about 10 minutes total.
Serve The Pita: To serve, thinly slice the chicken thinly across the grain. Meanwhile, heat the pita bread by warming in a low (250°F) oven or briefly microwaving.Spread a spoonful of either sauce on the pita, add a bit of the thinly sliced chicken, top with any garnishes you’d like, and serve.