Mini Chicken Shawarma
Chicken, we love you, but sometimes you fall into a rut. These mini chicken shawarma sandwiches are the perfect way to invigorate our relationship. Typically cooked on a rotisserie and shaved off in thin slices, our take on this classic Middle Eastern dish is much simpler to make at home. Thanks to a quick marinade and a creamy herb sauce, these two-bite pita pockets are delightfully zesty and flavorful. And the best part? They’re small, so you can eat as many as you like.
1 pound chicken tenders
¼ cup extra-virgin 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 freshly ground black pepper
1¼ cups Greek yogurt
1 tablespoon lemon juice
1 garlic clove, grated
¼ cup chopped fresh parsley
2 tablespoons chopped fresh dill
Kosher salt and freshly ground black pepper
½ red onion, thinly sliced
4 leaves romaine lettuce, shredded
½ English cucumber, thinly sliced
2 tomatoes, chopped
16 mini pita breads
1. Make the Chicken: Place the chicken in a large resealable plastic bag. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic powder, cumin, coriander, paprika and pepper to combine. Pour the marinade into the bag, seal and toss the chicken well to coat. Let the chicken marinate for 30 minutes to 1 hour.
2. Make the Sauce: While the chicken marinates, stir together the Greek yogurt, lemon juice and garlic in a medium bowl. Stir in the parsley and dill; season with salt and pepper. Cover and refrigerate.
3. Heat a large skillet over medium heat. Remove the chicken from the marinade, letting the excess drip off, and cook until it’s well browned on both sides and fully cooked, about 4 minutes per side. Chop it into bite-size strips.
4. To assemble, divide the chicken, onion, lettuce, cucumber and tomato evenly among the pitas.