Mediterranean Chicken Shawarma Bowls

Ingredients

• 300 g boneless, skinless chicken thighs
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 3/4 cup plain Greek yogurt
• 2 cloves garlic
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground turmeric
• 1/8 tsp ground cinnamon(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 large cucumber
• 1 cup cherry tomatoes
• 1/4 small red onion(optional)
• 2 tbsp fresh parsley(optional)
• 2 medium pita bread
• 1 tbsp water(optional)

Instructions

1. 1

   Prep (15 minutes): Slice chicken into bite-size pieces. In a bowl, mix olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon (if using), salt, and pepper. Toss chicken with the spice mixture.

2. 2

   Cook (15 minutes): Heat a skillet over medium-high heat. Cook chicken, stirring occasionally, until browned and cooked through, about 10–12 minutes. If the pan looks dry, add 1 tbsp water. Rest off heat for 2–3 minutes.

3. 3

   Make salad and sauce (during the cook time): Dice cucumber and halve or quarter tomatoes. Finely chop red onion and parsley (if using). Toss cucumber, tomatoes, and onion with a pinch of salt and a squeeze of lemon. Stir yogurt with a pinch of salt and a little extra lemon juice to taste.

4. 4

   Assemble: Warm pita in the same skillet for 30–60 seconds per side (or in a dry pan). Fill each pita/bowl with chicken, cucumber-tomato salad, and lemony yogurt sauce. Serve immediately.