Description
These Mini Chicken Shawarma sandwiches are a delightful combination of juicy marinated chicken, crisp vegetables, and creamy yogurt sauce wrapped in mini pita pockets. Easy to make and packed with bold flavors, they’re ideal for parties, family dinners, or as a quick snack.
Ingredients
Scale
- For the Chicken:
- ¼ cup olive oil
- Zest and juice of 1 lemon
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- ¾ teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon black pepper
- 4 boneless, skinless chicken thighs
- For the Sauce:
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 garlic clove (minced)
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Salt and black pepper (to taste)
- For Assembly:
- Mini pita breads
- ½ red onion (thinly sliced)
- 4 leaves romaine lettuce (shredded)
- ½ English cucumber (thinly sliced)
- Optional: Sliced tomatoes
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon zest, juice, garlic powder, cumin, coriander, smoked paprika, and black pepper. Marinate chicken for 30 minutes to overnight.
- Prepare the Yogurt Sauce: Combine Greek yogurt, lemon juice, minced garlic, parsley, and dill. Season with salt and pepper and refrigerate.
- Cook the Chicken: Heat a skillet over medium heat. Cook chicken for 4 minutes per side until fully cooked, then slice into strips.
- Assemble: Stuff mini pitas with lettuce, cucumber, red onion, chicken, and a drizzle of yogurt sauce. Add optional tomatoes if desired.
- Serve: Arrange sandwiches on a platter and serve with extra sauce on the side.
Notes
- Marinate chicken overnight for deeper flavor.
- Add pickles or hummus for extra layers of flavor.
- Toast the pita for a warm, soft texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers, Snacks, Dinner
- Method: Skillet
- Cuisine: Middle Eastern