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Shawarma has become a beloved dish far beyond its Middle Eastern origins, captivating taste buds around the globe with its rich flavors and enticing aroma. This popular street food is characterized by marinated meat that is slow-cooked on a vertical rotisserie, resulting in tender, juicy slices that are often served in wraps, sandwiches, or plates alongside fresh vegetables and sauces. As culinary enthusiasts continue to explore diverse global cuisines, shawarma stands out as a versatile and delicious option that can be enjoyed in various forms.

Mini Chicken Shawarma Flatbread Squares

Discover the deliciousness of Mini Chicken Shawarma Flatbread Squares, a perfect twist on the beloved Middle Eastern dish. These bite-sized treats are ideal for gatherings, bringing flavorful marinated chicken, fresh veggies, and creamy sauces together in a vibrant presentation. With simple ingredients and easy preparation, you can impress your guests at any event. Enjoy a nutritious and satisfying meal that’s perfect for sharing with loved ones!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 tablespoon olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground paprika

1 teaspoon ground turmeric

1 teaspoon garlic powder

½ teaspoon cayenne pepper (adjust for spice level)

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon fresh lemon juice

4 large flatbreads or pita breads

1 cup Greek yogurt

½ cup tahini

1 cucumber, diced

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, garlic powder, cayenne pepper, salt, black pepper, and lemon juice. Add the chicken thighs, tossing to coat well. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 4 hours for maximum flavor).

    Cook the Chicken: Preheat a grill pan or grill over medium-high heat. Remove the chicken from the marinade, and cook for about 5-6 minutes on each side, until fully cooked and the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for 5 minutes.

      Prepare the Flatbreads: While the chicken is resting, warm the flatbreads in a dry skillet over low heat for 1-2 minutes on each side until soft and pliable.

        Slice the Chicken: Once rested, slice the chicken into thin strips.

          Assemble the Flatbread Squares: Lay each warmed flatbread on a cutting board. Spread a layer of Greek yogurt on each. Drizzle tahini over the yogurt, then arrange the sliced chicken evenly on top. Add diced cucumber, halved cherry tomatoes, and thinly sliced red onions.

            Cut and Serve: Using a sharp knife or pizza cutter, slice each flatbread into square pieces (about 2x2 inches). Arrange the squares on a serving platter, garnish with fresh parsley, and serve with lemon wedges on the side.

              Enjoy Your Dish: Serve these delicious mini shawarma squares warm or at room temperature as an appetizer or light meal.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4-6 servings