Chicken Shawarma Pita Wraps with Dill Yogurt Sauce Recipe

Chicken Shawarma Pita Wraps with Dill Yogurt Sauce Recipe

How To Make Chicken Shawarma Pita Wraps with Dill Yogurt Sauce

Skip the long waiting times at the restaurant and make your own chicken shawarma instead. The whole dish is made on a sheet pan & flavored with red onions.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes

Serves:

Ingredients

For Chicken and Onions:

  • 2lemons,juiced
  • 2tbspolive oil
  • 4clovesgarlic,minced
  • 1tspkosher salt
  • ½tspblack pepper
  • 2tspground cumin
  • 2tsppaprika
  • ½tspturmeric
  • tspcinnamon
  • ¼tspred pepper flakes
  • 2lbschicken thighs,boneless, skinless
  • 1large red onion,peeled and cut into wedges
  • 1tbspolive oil

For Assembly:

  • 4pitas
  • 2Roma tomatoes
  • 1cucumber,chopped

For Yogurt Sauce:

  • 1cupGreek yogurt
  • 2tbspfresh dill,chopped
  • 3clovesgarlic,minced

Instructions

  1. Preheat oven to 450 degrees F.

  2. To make the chicken, add the lemon juice, 2 tablespoons of olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, red pepper flakes, and chicken to a large bowl, then use tongs to combine and mix.

  3. Carefully mix the onion wedges with the last tablespoon of olive oil.

  4. On a sheet pan, spread out the onion wedges and chicken thighs.

  5. Put the sheet pan in the oven for 20 to 25 minutes, or until browned and cooked through.

  6. On top of each pita, add ¼ of the tomatoes, chicken, onions, cucumbers, and yogurt sauce.

Nutrition

  • Calories: 833.56kcal
  • Fat: 53.52g
  • Saturated Fat: 14.34g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 23.48g
  • Polyunsaturated Fat: 9.64g
  • Carbohydrates: 41.81g
  • Fiber: 6.46g
  • Sugar: 7.37g
  • Protein: 49.50g
  • Cholesterol: 231.84mg
  • Sodium: 901.06mg
  • Calcium: 128.04mg
  • Potassium: 901.89mg
  • Iron: 4.86mg
  • Vitamin A: 100.05µg
  • Vitamin C: 26.49mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments

    Leave a comment

    Replying to