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Safe Plated
Egyptian Chicken Shawarma recipe by Safe Plated

Egyptian Chicken Shawarma

Tender marinated chicken, slow-cooked, then shaved and served in pita bread with tahini, salad, and pickles, offering a delightful taste of Egypt. Be sure to verify tahini is nut-free to be school safe.

30m prep + 120m cook4 servings
Contains dairyContains wheatContains sesameSHELLFISH-free
650 cal|50g protein|50g carbs|30g fat|5g fiber

Ingredients

  • 2 lbs Chicken Thighs
  • 1/2 cup Plain Yogurt
  • 1/4 cup Lemon Juice
  • 2 tablespoons Olive Oil
  • 4 cloves Garlic
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 teaspoon Paprika
  • 1/2 teaspoon Turmeric
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 4 Pita Bread
  • 1/2 cup Tahini Sauce
  • 1 cup Chopped Salad

Instructions

  1. 1In a bowl, combine yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, salt, and pepper. Mix well to make the marinade.
  2. 2Add chicken thighs to the marinade and coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight.
  3. 3Preheat oven to 325°F (160°C).
  4. 4Place marinated chicken in a baking dish and cover with foil.
  5. 5Bake for 1.5-2 hours, or until chicken is very tender and easily shredded.
  6. 6Shred the chicken with two forks.
  7. 7Heat a skillet over medium heat. Add shredded chicken and cook for a few minutes, until slightly crispy.
  8. 8Warm pita bread.
  9. 9Assemble shawarma by filling pita bread with chicken, tahini sauce, and chopped salad.
  10. 10Serve immediately.

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