This might be one of my favorite meals! The seasoning on this chicken is soooo delicious. We all practically inhale the chicken as soon as it comes off the grill. The addition of the greek yogurt sauce and veggies in a pita, make this a perfect, balanced meal. My mouth is watering just thinking about it!
This recipe calls for 2lbs of chicken thighs. You could halve it if you'd like but I promise you will have no trouble eating any leftover chicken. It really is that good!
When I first found this recipe, I was a little apprehensive about trying it because it called for so many spices that I didn't have. I decided to bite the bullet and go out and buy all of the needed spices. I'm sure glad I did. Not only are they used each time I make this recipe, I find myself using almost all of them in other recipes as well.
For this recipe, you do need to plan ahead as there is a marinade involved. I like to make the marinade the night before and let the chicken sit in it until dinner the next evening. When I begin grilling the chicken, I make the yogurt sauce and cut up all of the veggies. By the time the chicken is cooked through, everything else is ready to serve too.
Substitutions/Additions made by Cooking After Class for Chicken Shawarma:
- None...I follow this recipe as written!
Tips from Cooking After Class for making Chicken Shawarma:
- Stick with thighs for this meal. I tend to substitute for chicken breast but this meal is best with boneless, skinless thighs.
Effort: Moderate but SOOOO worth it!
Time: prep: 10 minutes the night before
cook: 15 minutes
Kids Comments: Delicious!
Make it Again: Yes, yes, yes! So good...I've already made it numerous times!
The Day Before...
all ingredients for the marinade ready to go
making the marinade
adding in chicken thighs
all mixed together and ready to refrigerate overnight
ingredients for yogurt sauce and veggies for pita pockets
making yogurt sauce
thighs are on the "indoor grill"
smells so yummy
ready to make our pita pockets
ready to eat