- 1 pound of boneless, skinless chicken breast or thigh
- 2 tablespoons of Baba’s Shawarma Spice Blend
- 2 tablespoons of lemon juice
- 2 tablespoons of white vinegar
- 1 tablespoon of plain yogurt
- 1 tablespoon of olive oil
- 1 tablespoon of tomato paste
- Pita bread or flatbread
- In a large bowl, mix together the Shawarma Spice blend, lemon juice, white vinegar, plain yogurt, olive oil, and tomato paste.
- Place the chicken in a large resealable bag and pour the marinade over the top. Massage the marinade into the chicken until it is evenly coated. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 24 hours.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and grill it for 6-8 minutes per side, or until it is cooked through and reaches an internal temperature of 165°F.
- Alternatively, you can also cook the chicken in a skillet over medium-high heat for about 6-8 minutes per side, or until it is cooked through and reaches an internal temperature of 165°F.
- Once the chicken is cooked, slice it into thin strips.
- Heat the pita bread or flatbread on the grill or in a dry skillet over medium heat until they are warm and slightly charred.
- Assemble the shawarma by placing the sliced chicken and any other desired condiments inside a pita bread or flatbread. Roll it up and serve immediately. Pairs well with a side of Zaatar French Fries. Enjoy!
- Tahini Sauce
- Garlic Toum Sauce