Step away from the burger buns! The hottest barbecues this summer will be loaded up with these smoky, juicy shawarma chicken thighs. Shredded and stuffed into warm, grilled pittas with creamy houmous, garlicky yogurt and fresh salad leaves, they’re perfect for passing around.
Smoky chicken shawarma pittas
Ingredients
4
servings
-
- 1 kg
- 1 tsp
- 2 tsp
- 2 tsp
- 0,5 tsp
- 0,5 tsp
- 0,5 tsp
- 2 tbsp
-
For the pittas
- 125 g
- 1
- 8
- 200 g
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Preparation
1. For the chicken, put the thighs in a large bowl. Mix together all the remaining shawarma chicken ingredients, then add this to the bowl for punch. Stir well to coat the chicken and leave to marinade for a minimum of 2 hours, ideally overnight.
2. Heat a barbecue to hot then barbecue the chicken thighs for 16-18 minutes, turning occasionally, until the meat is cooked through. Alternatively, you can cook them in a hot griddle pan on the hob. Remove to a board to rest for 5 minutes.
3. Whisk together the yogurt, garlic and lemon juice for zing. Season with black pepper for warmth. Warm the pittas on the barbecue, or in the toaster, and split open. Spread with creamy houmous; add a handful of crunchy salad leaves.
4. Use two forks to shred the chicken into chunky strips, then pile this into the pittas and drizzle with the yogurt sauce. Finish with chilli sauce, if you like a bit of kick.
