Chicken shawarma sandwich
Tender chicken thighs marinated in warm spices and yogurt, pan-fried with fresh garlic and red onion, and served in warm pita with a creamy garlic-chive spread and fresh greens.
What you need
How Maurice does it
- 1
In a glass bowl, combine the diced chicken thighs with ground coriander, cumin, turmeric, paprika, garlic powder, cinnamon, black pepper, sea salt, chili flakes, karumba spices, Greek yogurt, and minced garlic. Mix well to coat the chicken evenly.
- 2
Add the sliced red onion and chopped parsley to the marinade and mix again. Cover and refrigerate for at least 30 minutes (or up to overnight) to let the flavors develop.
- 3
Heat a large pan over medium-high heat. Add olive oil and butter. Once the butter melts, add the marinated chicken mixture (including the onions and any marinade) to the pan.
- 4
Spread the chicken in an even layer and cook, stirring occasionally with a spatula, until the chicken is cooked through and slightly browned, about 8–10 minutes. If desired, add extra sliced red onion and minced garlic at the end for a fresh crunch.
- 5
While the chicken cooks, prepare the garlic sauce: In a bowl, mix cream cheese, minced garlic, chopped chives, black pepper, and olive oil until smooth and creamy.
- 6
Warm the pita breads in an oven or toaster until soft and pliable.
- 7
To assemble, open each warm pita and layer with lettuce, a generous spoonful of the garlic sauce, the cooked chicken mixture, and top with fresh arugula.
- 8
Serve immediately and enjoy!
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