Chicken Shawarma Pitas

 

INGREDIENTS

PRODUCE

  • 2 red onions

  • 4 garlic cloves

  • 1 lemon

DAIRY

  • 3/4 cup plain whole-milk yogurt

MEAT

  • 2 lbs boneless skinless chicken thighs

PANTRY

  • 1 cup white vinegar 

  • 1 1/2 cups water

  • 1/2 cup sugar

  • 1 tbsp & 2 1/2 tsp salt

  • 1 tbsp vegetable oil

  • 1 tbsp paprika

  • 1 tbsp ground cumin

  • 3/4 tsp ground cinnamon

  • 1/2 tsp cayenne pepper

  • 4 pitas

 
 

DIRECTIONS

Pickle the red onions

  • Slice 2 red onions into thin rings.

  • In a saucepan, heat vinegar, water, sugar & 1 tbsp salt over medium heat until dissolved. Once the mixture comes to a simmer, remove from the heat and add in the onions. 

  • You can make these several days in advance or serve them as soon as cooled.

Marinate the chicken

  • Finely grate garlic cloves into a bowl, then stir in  yogurt, the juice of the lemon, vegetable oil, 2 1/2 teaspoons salt, paprika, cumin, cinnamon, & cayenne pepper. Whisk to combine.

  • Add the chicken to the marinade & turn to coat. You can let these marinate for up to six hours or let sit for 20-30 minutes before cooking.

Grill the chicken

  • Cook the chicken on either a well-oiled, piping hot pan or a grill. Remove any excess marinade from the chicken before cooking the chicken, 4-7 minutes per side.

  • Once cooled, slice chicken.

Plate up your pitas

  • Warm up your pitas in the oven or on the grill before plating up a shawarma wrap to your liking.

Submitted by the Kentucky Ave Community

 
 
 
RecipeRedemption Hill Church