Ingredients
Scale
- 1¼ cups olive oil, divided
- 2 whole lemons, juiced
- 4 garlic cloves, minced
- 3½ teaspoons shawarma seasoning
- 1½ pounds boneless, skinless chicken thighs
- 6 pita breads
- 1 tomato, sliced
- 1 cucumber, sliced
- ½ red onion, sliced
- 1 cup sliced red cabbage
- ½ cup tzatziki dip
Instructions
- Whisk together ¼ cup olive oil, lemon juice, minced garlic, and shawarma seasoning in a large bowl.
- Add chicken thighs and toss to coat. Cover and marinate for at least 1 hour, up to 12 hours.
- Preheat oven to 425°F (220°C). Grease a baking sheet and spread out marinated chicken.
- Roast chicken for 25-30 minutes until cooked through and edges are slightly charred.
- Let chicken rest for a few minutes, then slice into strips.
- Warm pita breads. Fill each pita with chicken strips, tomato, cucumber, red onion, red cabbage, and a dollop of tzatziki.
- Wrap tightly and serve immediately.
Notes
Marinating the chicken overnight enhances the flavor and tenderness. Use chicken thighs for juicier meat. Optionally, add hot sauce or extra garlic sauce for more heat and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Middle Eastern
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg