Description
A delicious and flavorful Chicken Avocado Shawarma recipe that combines marinated chicken, fresh avocado salad, and a creamy garlic sauce, all wrapped in warm pita bread.
Ingredients
- 600 g boneless, skinless chicken thighs
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper, optional
- 2 ripe avocados, diced
- 150 g cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, finely sliced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- ¼ tsp salt
- Black pepper, to taste
- 150 g Greek yogurt
- 60 g mayonnaise
- 2 cloves garlic, finely grated
- 1 tbsp lemon juice
- 1 tbsp tahini
- ½ tsp salt
- 1–2 tbsp water, as needed
- 4 large pita breads or flatbreads
- 100 g shredded lettuce
- 1 tomato, thinly sliced
- ½ small red onion, thinly sliced
- 50 g pickled cucumbers or pickled turnips
- 40 g feta cheese, crumbled, optional
- Fresh parsley
- Extra lemon wedges
Instructions
- Marinate the Chicken: Place the chicken thighs in a large bowl. Add olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, allspice, salt, black pepper, and cayenne. Toss thoroughly to coat. Cover and refrigerate for 30 minutes to 4 hours.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness. Cook until browned and the internal temperature reaches 74°C. Transfer to a plate and rest for 5 minutes. Slice the chicken thinly. For extra shawarma-style flavour: After slicing, return the chicken to the hot pan for 1–2 minutes to get some crispy, caramelized edges.
- Make the Avocado Salad: Combine the avocado, tomatoes, cucumber, red onion, and parsley. Add lemon juice, olive oil, salt, and black pepper. Gently toss so the avocado doesn’t become mashed. Set aside.
- Make the Garlic Sauce: Whisk together Greek yogurt, mayonnaise, garlic, lemon juice, tahini, and salt. Add water a little at a time until you have a smooth, drizzleable sauce.
- Warm the Flatbreads: Heat each pita or flatbread in a dry skillet for 20–30 seconds per side until warm and flexible.
- Assemble the Shawarma: Place a warm flatbread on a clean surface.
Notes
- For best flavor, marinate the chicken for at least 2 hours.
- Adjust the cayenne pepper according to your spice preference.
- Feel free to add other vegetables to the salad, such as bell peppers or radishes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Pan-frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 shawarma
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 100 mg