Middle Eastern shawarma is a culinary gem that has tantalized taste - buds for generations. Traditionally, it is prepared with thin slices of seasoned meat, stacked high and slowly grilled on a rotating spit. However, we're going to put our own unique spin on this classic dish. Instead of the typical meat cuts, we'll be using marinated skinless, boneless chicken thighs, and a medley of homemade toppers to create a mouth - watering meal that can be easily tucked into purchased pitas.
Let's start with the chicken. Skinless, boneless chicken thighs are an excellent choice for this recipe. They are not only more tender and flavorful compared to chicken breasts but also hold up well on the grill. To marinate the chicken, you'll need a combination of Middle Eastern spices. A simple yet effective marinade can be made with cumin, coriander, paprika, garlic powder, and a touch of cayenne for a bit of heat. Mix these spices with olive oil, lemon juice, and a splash of yogurt. The yogurt not only adds a creamy texture but also helps to tenderize the chicken.
Place the chicken thighs in a large ziplock bag and pour the marinade over them. Make sure the chicken is fully coated. Seal the bag and refrigerate it for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the chicken and gives it that authentic Middle Eastern taste.
While the chicken is marinating, it's time to prepare the homemade toppers. One of the key components of a great shawarma is the sauce. A popular choice is the garlic sauce, which is incredibly easy to make. All you need is some fresh garlic cloves, Greek yogurt, lemon juice, and a pinch of salt. Blend these ingredients together until smooth. The result is a creamy, tangy, and garlicky sauce that pairs perfectly with the grilled chicken.
Another essential topper is the pickled vegetables. You can use a variety of vegetables such as cucumbers, onions, and carrots. Slice them thinly and place them in a jar. Pour a mixture of vinegar, water, sugar, and a bit of salt over the vegetables. Let them sit at room temperature for a few hours until they start to pickle. The pickled vegetables add a refreshing crunch and a burst of acidity to the rich and savory chicken.
Now, it's time to fire up the grill. Preheat your grill to medium - high heat. Once the grill is hot, place the marinated chicken thighs on the grates. Grill them for about 6 - 8 minutes per side, or until they are cooked through and have nice grill marks. You can tell if the chicken is done by cutting into the thickest part; the juices should run clear.
Once the chicken is grilled, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute, making the chicken even more tender and juicy. While the chicken is resting, warm up the pitas on the grill for a few seconds on each side. This gives them a nice, toasty flavor.
To assemble the shawarma, take a warm pita and spread a generous amount of the garlic sauce on the inside. Slice the grilled chicken into thin strips and place them in the pita. Add a handful of pickled vegetables on top of the chicken. You can also add some fresh herbs like parsley or cilantro for an extra pop of flavor. Fold the pita over the chicken and toppers, and you have yourself a delicious Middle Eastern shawarma.
This grilled chicken shawarma is not only a delicious meal but also a great option for a gathering or a weeknight dinner. It's easy to make, customizable, and full of flavor. Whether you're a fan of Middle Eastern cuisine or just looking for a new and exciting grilled recipe, this shawarma is sure to become a favorite in your household.
So, the next time you're in the mood for a tasty and satisfying meal, give this grilled chicken shawarma a try. With its combination of marinated chicken, homemade toppers, and warm pitas, it's a culinary experience that you won't soon forget.