Mini Chicken Shawarma Pockets

Mini Chicken Shawarma Pockets

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Step-by-Step Directions

Marinating the Chicken

  1. Prepare the Marinade: In a large mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, salt, and pepper. Mix well to form a marinade.
  2. Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.

Making the Garlic Sauce

  1. Combine Ingredients: In a small bowl, combine Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper.
  2. Mix Well: Whisk until smooth and creamy. Adjust seasoning to taste. Cover and refrigerate until ready to use.

Cooking the Chicken

  1. Preheat the Grill Pan: Heat a grill pan or skillet over medium-high heat.
  2. Cook the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Cook the chicken in the grill pan for about 6-8 minutes, turning occasionally, until fully cooked and nicely charred.
  3. Rest the Chicken: Transfer the cooked chicken to a plate and let it rest for a few minutes before assembling the pockets.

Assembling the Mini Chicken Shawarma Pockets

  1. Prepare the Pita: Cut the small pita breads in half to form pockets.
  2. Fill the Pockets: Spread a spoonful of garlic sauce inside each pita pocket. Add a few pieces of cooked chicken, followed by shredded lettuce, diced tomatoes, sliced red onions, and chopped cucumbers.
  3. Garnish and Serve: Garnish with fresh parsley or cilantro. Serve immediately with extra garlic sauce on the side.

Tips and Tricks

  • Marinate Longer: For maximum flavor, marinate the chicken overnight.
  • Grill Marks: Use a grill pan to achieve those beautiful grill marks on the chicken.
  • Meal Prep: Cook the chicken and prepare the garlic sauce ahead of time for quick assembly during the week.

Recipe Variations

  • Vegetarian Version: Substitute the chicken with grilled halloumi or falafel for a vegetarian option.
  • Spicy Shawarma: Add a pinch of cayenne pepper or a dash of hot sauce to the marinade for a spicy kick.
  • Different Breads: Try using naan or flatbread instead of pita for a different twist.

Storing and Reheating Leftovers

If you have any leftovers, here’s how to store them:

  • Chicken: Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
  • Garlic Sauce: Store the garlic sauce in an airtight container in the refrigerator for up to 5 days.
  • Pita Bread: Keep pita bread in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage.

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