Thinly sliced chicken thighs marinated in warm Middle Eastern spices, pan-crisped and rolled into pita with Lebanese garlic sauce and pickles.
Ingredients
1.5 lbs boneless skinless chicken thighs
3 tbsp olive oil & juice of 1 lemon
1 tsp cumin, coriander, cardamom, and smoked paprika
4 warm pita breads
1/2 cup authentic Lebanese toum garlic spread
Wild cucumber pickles & thinly sliced red onion
Instructions
Toss chicken thighs with lemon juice, olive oil, and shawarma spices; marinate 1 hour.
Sear chicken in a smoking-hot cast iron skillet until charred and cooked through; slice thinly.
Spread generous garlic toum across warm pita bread.
Layer sliced shawarma chicken, tangy pickles, and onions.
Roll tightly into a wrap and toast briefly on a dry griddle.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Toss chicken thighs with lemon juice, olive oil, and shawarma spices; marinate 1 hour.
Sear chicken in a smoking-hot cast iron skillet until charred and cooked through; slice thinly.
Spread generous garlic toum across warm pita bread.
Layer sliced shawarma chicken, tangy pickles, and onions.
Roll tightly into a wrap and toast briefly on a dry griddle.
