🔞 ADULT: Id/xeverlee - Full Gallery 2025

My homemade Chicken Shawarma recipe:
EQUIPMENT
1 mixing bowl
1 grill pan or skillet
1 cutting board
1 meat thermometer (optional)
1 serving plates
INGREDIENTS

1 ½ pounds boneless, skinless chicken thighs
3 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper Adjust to taste.
Salt and pepper to taste
2 tablespoons lemon juice
4 pieces pita bread or flatbreads
Sliced as needed cucumbers, tomatoes, and lettuce for serving
for drizzling Tahini sauce or garlic sauce
INSTRUCTIONS

In a mixing bowl, combine olive oil, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, pepper, and lemon juice. Whisk until well blended to create the marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
Preheat oven and bake at 425f for 25 minutes, flipping chicken over halfway through.
Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing it into thin strips. Then put sliced shawarma back into pan with juice and let it broil for 3-5 minutes. Take out. Keep shawarma in the juice.
Warm the pita bread in the same pan or in a microwave for about 10-15 seconds.
Assemble your Chicken Shawarma by placing sliced chicken on the pita, topping it with cucumbers, tomatoes, and lettuce. Drizzle with tahini sauce or garlic sauce as desired.
Serve immediately with your choice of sides.