This Shawarma-Style Chicken Recipe Was Made for the Grill—and Summer

This Shawarma-Style Chicken Recipe Was Made for the Grill—and Summer

from bhg.com
Entree
240 min
8 servings
406 kcal / serving

Middle Eastern shawarma is usually prepared with thin cuts of seasoned meat that is stacked and grilled on a spit. Our spin uses marinated skinless, boneless chicken thighs and a few homemade toppers—all tucked into purchased pitas.

Ingredients

  • 1 tbsp.packed brown sugar
  • 2 tsp.ground cumin
  • 2 tsp.ground coriander
  • 2 tsp.smoked paprika
  • 1 tsp.garlic powder
  • 1 tsp.ground cinnamon
  • 2 tbsp.fresh lemon juice
  • 2 lb.skinless, boneless chicken thighs
  • 8pita bread rounds
  • 1lemon, cut into wedges

Directions

  1. 1

    Make Marinade For marinade, in a small bowl whisk together brown sugar, cumin, coriander, paprika, garlic powder, cinnamon, lemon juice, and 2 tsp. kosher salt. While whisking, slowly pour in 3 Tbsp. olive oil in a steady stream. Continue whisking until mixture forms a smooth paste.

  2. 2

    Marinate Place chicken thighs in a resealable zip-top bag set in a shallow dish. Add marinade. Seal bag; turn to coat chicken. Marinate in the refrigerator at least 3 hours or up to 12 hours.

  3. 3

    Grill Prepare grill for indirect heat using a drip pan. Drain chicken; discard marinade. Place chicken on rack over drip pan. Grill, covered, over indirect medium heat , turning once, until done (170°F), about 25 minutes.

  4. 4

    Let Stand and Assemble Remove from grill; let chicken stand 10 minutes. Slice chicken across the grain into thin slices. Serve chicken in pita rounds with Tahini Sauce, Cucumber Salad, and lemon wedges. Makes 8 pitas.