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1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic pressed
1-2 tablespoons Shawarma blend
4 boneless skinless chicken thighs
Pita & Toppings
1 small red onion cut into wedges
4 pita bread loaves
4-5 leaves romaine shredded
1 cucumber chopped
1 large tomato chopped
2/3 cup plain Greek yogurt
1 teaspoon lemon juice
1 clove garlic pressed
salt to taste
1 teaspoon Shawarma blend
Pepper to taste
In a small bowl, combine marinade ingredients. Place chicken in a plastic bag and pour marinade over the top. Shake to coat and allow to marinate for at least 30 minutes, up to 2 hours.
Make Yogurt Sauce
In a small bowl , combine ingredients and stir until well incorporated.
Preheat your oven to 150°C
Heat a large skillet over medium-high heat, add chicken thighs (dispose of the marinade) and cook for 2-4 minutes until first side is seared and darkly golden. Flip and cook for an additional 2-4 minutes, until an instant-read thermometer inserted into the center of the thighs reads 71°C Flip chicken again if necessary and turn down the heat if the chicken seems to be burning.
Transfer chicken to a plate and place a piece of foil over the thighs to keep them warm. Set aside.
Over medium high-heat,Add onions to your pan, cook till just tender about 4 minutes, remove from heat.
Place your pita bread into the warm oven to heat while your onions cook.
Slice thighs into strips and serve over warmed pita bread. Top with cooked onions, romaine, tomatoes, cucumbers, and yogurt sauce.