The juicy shawarma filling is especially well suited for serving with pita. The tortilla will absorb some of the meat juice and will remain slightly crispy on the outside, but will be very tender inside.
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If you want to achieve a brighter taste, you should marinate the chicken in advance. Almost any sauce will suit such a pit, but in the case of the first sample, we advise you not to add it. According to our recipe, it is better to taste the marinated chicken without sauce. You can learn more about the different types of marinade here.
Ingredients:
Basic:
chicken thighs without skin and bones — 10 pcs.
pita — 8 pcs.
tomatoes — 2 pcs.
cucumbers — 2 pcs.
red onion (in the filling) — 1 pc.
onion (large) — 1 pc.
lettuce leaves — according to the number of tortillas
salt — to taste
pepper — to taste
For the marinade:
Greek yogurt — 100 g
lemon juice — 30 ml
garlic — 3 cloves
paprika — 0.5 tsp
cumin — pinch
oregano — a pinch
red pepper — a pinch
of salt — 2 pinches
Cooking method:
Prepare pita according to a recipe that is convenient for you.
Mix all the ingredients for the marinade. Brush the chicken thighs with it. Put it to marinate for 40 minutes.
Soak the wooden skewers in water for 30 minutes.
Turn on the oven at 200 °C.
Peel the onion and cut it into two halves. Place them on a baking sheet, pierce each part with a skewer soaked in water. The skewers will stand vertically.
Thread the chicken thighs on both skewers at once, with the onion at the base. It will turn out to be a turret. Fix the tops of the skewers with a grill rack, placing the grill above the baking tray with a turret. This way the structure will be stable.
Bake the chicken in a preheated oven for 40 minutes.
While the chicken thighs are baking, prepare the rest of the ingredients for the shawarma.
Rinse the vegetables and cut them: tomatoes — into slices, cucumbers — into strips, red onions — with feathers.
Rinse and dry the salad leaves.
Carefully transfer the chicken to the cutting board, keeping the vertical position of the structure with the meat. Use a sharp knife for slicing. Cut the chicken pieces along the edge of the turret.
Put a salad leaf on a warm pita, and juicy pieces of chicken and vegetables on top.
Add salt and pepper to taste. If desired, add your favorite sauce.
Pita with vegetables and feta cheese
Vegetarian pita with vegetables and feta cheese is an excellent choice for those who prefer light and healthy dishes.
A harmonious combination of eggplant, sweet pepper and cheese in a soft flatbread will delight with a bright taste and low calorie content.
