Chicken shawarma and Greek salad with homemade pita

CHICKEN SHAWARMA WITH GREEK SALAD AND HOMEMADE PITA
Equipment
- 1 Blender or grater
Ingredients
- 1 onion peeled and halved
- 2 lbs boneless skinless chicken thighs
Marinade
- 1/4 cup olive oil
- 1/2 cup Greek yogurt
- 1 lemon, zest and juice
- 4 cloves garlic minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp coriander
- 2 tsp salt
- 1 tsp black pepper
Tzatziki
- 1 cup Greek yogurt
- 1/3 cucumber grated
- 1 clove garlic minced
- 2 TBSP lemon juice
- 1 tsp dill
- 1/2 tsp salt
Salad
- 1/4 cup olive oil
- 1 TBSP lemon juice
- 1 cup tomatoes diced
- 1 cup cucumbers diced
- 1/2 cup green pepper diced
- 2 TBSP pitted kalamata olives sliced
- 1/3 cup red onion diced
- 2 TBSP parsley
- 1/3 cup crumbled feta
- 1 clove garlic minced
- 1 TBSP sumac
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional serving suggestions
- pita bread optional
- lettuce leaves optional
- rice optional
Pita bread
- 1 ¼ cup water
- 1 TBSP olive oil
- 3 cups flour of your choice gluten-free or regular or my flour mix
- 1 tsp maple syrup
- 1 tsp dried yeast rapid-rise
- 1 tsp salt
Instructions
Marinate the chicken
- Combine all the ingredients and mix well. Spread evenly over chicken on both sides, cover with plastic wrap and refrigerate for at least an hour or overnight.
Cook the shawarma
- Trim the ends of the onion or potato, ensuring the thick middle section is stable on the baking sheet. Insert two long skewers into the onion and layer the marinated chicken down the skewers. Place the skewers in the oven and roast the chicken at 375°F for approximately 25-30 minutes or until the internal temperature reaches 165°F as measured by a thermometer. After cooking, remove the chicken from the oven and allow it to rest for 5-10 minutes. This crucial resting time will help the chicken retain its juices, resulting in a more succulent and flavorful meal.
Pita bread
- Combine flour, yeast, salt, water, maple syrup and olive oil. Mix to form uniformed dough and let sit for 15 minutes to rise. Divide the dough into six or ten equal pieces, depending whether you want large or small pita breads. Shape each piece into a ball, cover with oiled plastic wrap and leave to rest for about 10 minutes. Preheat the oven to 450 F and heat three baking sheets in the oven. Flatten each ball slightly, roll into a round shape of about 1/4 inches thickness and leave to rest for 10 minutes. Place pitas on the heated baking sheets and bake for about 5 minutes, until puffed and slightly golden. Transfer to wire racks to cool.
Tzatziki sauce
- Blend together Greek yogurt, cucumber, garlic, lemon juice, dill and salt.
Make the Greek salad
- Combine diced cucumbers and tomatoes, thinly sliced red onion, crumbled feta cheese, green pepper, chopped parsley, grated garlic and Kalamata olives. Whisk together olive oil, lemon juice, dried oregano, sumac, salt and pepper. Drizzle the dressing over the salad and toss gently to ensure that the flavors are evenly distributed. Set aside for 10 minutes for the flavors to combine.
Putting it all together
- Slice the chicken off the pit. Spread a generous spoonful of tzatziki sauce over the warm pita. Add some sliced chicken, Greek salad, and a little more tzatziki sauce on top. Roll it up and enjoy!
- If you prefer to skip the pita bread, you can still enjoy this meal by serving the chicken shawarma with a side of rice or wrapping it in crisp lettuce leaves for a low-carb option. Get creative, and enjoy this flavorful dish in a way that works best for you!