Chicken shawarma in pita with yogurt sauce
Baked chicken thigh with spices, served in pita with vegetable salad and a sauce based on yogurt and tahini.
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 497
- Protein
- 42 g
- Fat
- 25 g
Ingredients
for 4 servings- boneless skinless chicken thigh680 g
- pita4 pcs
- olive oil60 ml
- natural yogurt240 ml
- tahini20 g
- lemon juice60 ml
- chopped vegetables (cucumber, lettuce, cherry tomatoes, onion)450 g
- minced garlic1 pcs
- chopped herbs (dill, mint)30 g
- spice blend (cumin, coriander, paprika, cayenne pepper, cinnamon)1.25 tsp
- lemon zest0.25 tsp
- saltto taste
- black pepperto taste
Method
5 stepsPreheat the oven to 220°C. In a large bowl, mix the spices, 2 tbsp of oil, and a portion of the salt and pepper. Add the chicken thighs and toss to coat the meat evenly with the spices.
Place the chicken on a baking sheet and bake for 12–15 minutes until cooked through. 5 minutes before the end of baking, wrap the pitas in foil and place them in the oven to warm up.
For the sauce, mix the yogurt, tahini, minced garlic, lemon zest, 2 tbsp of lemon juice, salt, pepper, and half of the chopped herbs.
In a separate bowl, mix the chopped vegetables, the remaining lemon juice, 2 tbsp of oil, salt, and pepper.
Slice the cooked chicken. Place the chicken and vegetable salad into the warm pitas, drizzle with the sauce, and sprinkle with the remaining herbs.