Homemade Chicken Shawarma (with Pita Bread)

Ingredients

• boneless, skinless chicken breasts, thinly sliced 500 g
• plain yogurt 0.5 cup
• fresh lemon juice 2 tbsp
• white vinegar 2 tbsp
• olive oil 3 tbsp
• garlic, finely minced 4 clove
• chicken shawarma spice blend 1 tbsp
• salt and black pepper 1 tsp
• fresh Arabic pita bread 4 piece
• pickled cucumbers, thinly sliced 1 cup
• prepared Toum (garlic sauce) 0.5 cup

Instructions

1. 1

   In a deep bowl, whisk together the yogurt, lemon juice, vinegar, olive oil, minced garlic, shawarma spices, salt, and black pepper until completely smooth and combined.

2. 2

   Add the sliced chicken to the marinade and toss well to coat thoroughly. Cover and refrigerate for at least 2 hours, or preferably overnight for the best flavor.

3. 3

   Heat a grill pan or a large non-stick skillet over high heat and add a tablespoon of cooking oil.

4. 4

   Add the marinated chicken to the hot skillet in batches so it doesn't release too much moisture. Let it sear undisturbed for a couple of minutes until nicely browned.

5. 5

   Stir and cook the chicken until fully cooked through and golden brown on all sides. Remove from heat.

6. 6

   Open a pita pocket or lay out a flatbread, and spread a generous tablespoon of garlic sauce (Toum) across the center.

7. 7

   Layer a generous portion of hot chicken shawarma over the garlic sauce, then top with sliced pickled cucumbers.

8. 8

   Roll the sandwich tightly and toast it on the hot skillet or grill press until crisp and golden brown on the outside. Serve warm.