Chicken Shawarma

Shawarma is our favorite staple street food of the Middle East. We're pairing shawarma spices with chicken thighs, for an easy cook version with tons of flavor. 


2 lb boneless skinless chicken thighs, cubed
3 tbsp extra virgin olive oil
Juice of 1 lemon
2 cups romaine, chopped
1 tomato, cubed
1 cucumber, sliced
1/2 red onion, sliced thin
4-8 fresh pitas

Shawarma Sauce
3/4 cups greek yogurt
4 cloves garlic crushed
2 tbsp tahini
Juice of one lemon
Salt and freshly ground pepper to taste

1. Combine shawarma spices, olive oil and lemon juice in a bowl with chicken thighs. Season with salt and pepper and marinate in fridge for at least 2 hours or overnight.
2. While chicken is marinating, make sauce by combining yogurt, garlic, tahini, and lemon juice. Taste and season with salt and pepper. Cover and refrigerate until ready to use.
3. Heat a cast iron over medium-high and cook the chicken, 3-4 minutes per side until cooked through.
4. Slice the chicken into bite sized pieces and serve with sauce, pita, lettuce, tomatoes, cucumbers and onions.