Name: Lebanese Chicken Shawarma Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 teaspoons ground cumin; 2 teaspoons ground paprika; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon garlic powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; Salt and pepper, to taste; 4 pita breads; Shredded lettuce, for serving; Sliced tomatoes, for serving; Sliced cucumbers, for serving; Sliced red onions, for serving; garlic sauce ingredients:; 1/2 cup Greek yogurt; 2 tablespoons tahini; 2 tablespoons lemon juice; 2 cloves garlic, minced; Salt, to taste

How To Make Lebanese Chicken Shawarma

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Salt and pepper, to taste
4 pita breads
Shredded lettuce, for serving
Sliced tomatoes, for serving
Sliced cucumbers, for serving
Sliced red onions, for serving
garlic sauce ingredients:
1/2 cup Greek yogurt
2 tablespoons tahini
2 tablespoons lemon juice
2 cloves garlic, minced
Salt, to taste

Instructions

In a bowl, combine the olive oil, lemon juice, cumin, paprika, coriander, turmeric, garlic powder, cinnamon, cardamom, salt, and pepper. Mix well to form a marinade.
Place the chicken breasts in a zip-top bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 4 hours or overnight.
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred. Remove from the grill and let it rest for a few minutes before slicing.
While the chicken is resting, prepare the garlic sauce. In a bowl, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, and salt until well combined.
To serve, warm the pita breads on the grill or stovetop. Spread a generous amount of garlic sauce on each pita bread. Top with sliced chicken, shredded lettuce, tomatoes, cucumbers, and red onions. Roll up tightly and serve.