Baked chicken shawarma pita

Name: Baked chicken shawarma pita
Prep time: 13 min
Total time: 13 min
Yield: 4 people
Cuisine: Middle Eastern
Ingredients: 800 g Chicken thighs; 2 tbsp Olive oil; 2 tsp Ground cumin; 2 tsp Paprika; 1 tsp Garlic powder; 1 tsp Turmeric; 1/2 tsp Ground cinnamon; 1 tsp Black pepper; 8 Pita breads; for serving Tomatoes and shredded lettuce; to taste Tzatziki or tahini sauce

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This oven version is handy when you want shawarma flavour without standing over the stove. The chicken roasts until deeply seasoned and juicy, then slips easily into warm pita with salad and sauce for an uncomplicated but satisfying meal.

Serves: 4 people

Preparation time: 13 min

Ingredients

Chicken thighs – 800 g
Olive oil – 2 tbsp
Ground cumin – 2 tsp
Paprika – 2 tsp
Garlic powder – 1 tsp
Turmeric – 1 tsp
Ground cinnamon – 1/2 tsp
Black pepper – 1 tsp
Pita breads – 8
Tomatoes and shredded lettuce – for serving
Tzatziki or tahini sauce – to taste

Method

1. Coat the chicken with olive oil, cumin, paprika, garlic powder, turmeric, cinnamon, pepper and salt. Rub the seasoning in well so every piece is evenly covered.
2. Arrange the chicken on a baking tray and roast until cooked through. Finish briefly under the grill if you want darker edges and more classic shawarma colour.
3. Let the chicken rest for a few minutes, then slice or chop it into bite-size pieces.
4. Warm the pita breads and prepare the salad while the chicken rests.
5. Fill the pitas with lettuce, tomato and the hot chicken, then add tzatziki or tahini sauce.