Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, paprika, cumin, turmeric, cayenne pepper (if using), salt, and pepper. Add the chicken pieces and toss to coat evenly. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2 tbsp olive oil, 1 tbsp lemon juice, 2 cloves garlic, 1 tsp paprika, 1 tsp cumin, 1/2 tsp turmeric, 1/4 tsp cayenne pepper, Salt and black pepper, 1.5 lbs boneless, skinless chicken thighs
Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches). Cook for about 6-8 minutes per side, or until the chicken is cooked through and slightly browned. If you want it a little more charred, you can broil it in the oven right after cooking it in a pan, make sure to keep an eye on it!.
Prepare the Garlic Sauce: While the chicken is cooking, make the garlic sauce. In a medium bowl, whisk together the mayonnaise, minced garlic, lemon juice, water, and salt until smooth. Add more water, one teaspoon at a time, until the desired consistency is reached.
1 cup mayonnaise, 4 cloves garlic, 2 tbsp lemon juice, 1 tbsp water, 1/4 tsp salt
Assemble the Shawarma: Warm the pita bread. Spread a generous amount of garlic sauce (Chicken Shawarma Garlic Sauce Recipe) on the pita. Add shredded lettuce, diced tomatoes, cooked chicken shawarma, and pickled turnips or cucumbers (if using).
pita bread, shredded lettuce, diced tomatoes, Pickled turnips or cucumbers
Serve and Enjoy: Fold the pita in half or roll it up, and serve immediately. Enjoy every irresistible bite!
