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Shawarma is more than just a dish; it’s a culinary experience that transports you to the bustling streets of the Middle East, where vendors serve up perfectly spiced meats roasted on vertical spits. This iconic street food has become a staple in many cultures around the world, showcasing the rich tapestry of flavors that define Middle Eastern cuisine. Traditionally made with marinated meats such as lamb, beef, or chicken, Shawarma is often served in flatbreads, accompanied by an array of fresh vegetables and sauces that elevate its taste.

Mini Chicken Shawarma Flatbread Squares

Experience the vibrant flavors of the Middle East with our Mini Chicken Shawarma Flatbread Squares recipe! These bite-sized delights bring the classic taste of shawarma to your gatherings, making them perfect for sharing. Made with marinated chicken thighs, aromatic spices, and fresh veggies, they are simple to prepare and visually appealing. Top them with a creamy yogurt-tahini sauce for an unforgettable twist. Ideal for parties or a family meal, these flatbread squares are sure to impress!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 tbsp olive oil

2 tsp ground cumin

2 tsp ground coriander

1 tsp paprika

1 tsp turmeric

1 tsp garlic powder

1 tsp ground cinnamon

½ tsp cayenne pepper (optional, for heat)

Salt and pepper, to taste

4 large flatbreads (pita or naan)

1 cup plain yogurt

2 tbsp tahini

1 tbsp fresh lemon juice

1 garlic clove, minced

1 cup diced tomatoes

½ cucumber, diced

½ red onion, finely chopped

Fresh parsley or cilantro, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a large mixing bowl, whisk together the olive oil, ground cumin, ground coriander, paprika, turmeric, garlic powder, ground cinnamon, cayenne pepper (if using), and a generous pinch of salt and pepper. Add the chicken thighs to the marinade and toss until they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for more intense flavor.

    Cook the Chicken: Preheat your grill or a large skillet over medium-high heat. Remove the marinated chicken from the refrigerator and discard any excess marinade. Grill or pan-sear the chicken for approximately 5-7 minutes on each side, or until it is cooked through and has a golden-brown exterior. Ensure the internal temperature reaches 165°F (75°C). After cooking, remove the chicken from heat and let it rest for a few minutes before slicing it into bite-sized pieces.

      Prepare the Sauce: In a small bowl, combine the plain yogurt, tahini, fresh lemon juice, and minced garlic. Whisk the mixture until smooth and well blended. Season with salt and pepper to your preference. Set this delicious sauce aside for later use.

        Assemble the Flatbread Squares: Preheat your oven to 375°F (190°C). Use a sharp knife to cut the flatbreads into approximately 4x4 inch squares and arrange them evenly on a baking sheet. For each square, place a few pieces of the cooked chicken, followed by a topping of diced tomatoes, cucumber, and red onion. Finally, drizzle a generous amount of the yogurt-tahini sauce over the top of each square.

          Bake: Transfer the baking sheet to the preheated oven and bake for about 10 minutes or until the flatbreads are warmed through and lightly crispy.

            Serve and Garnish: Once baked, remove the sheet from the oven and sprinkle the tops with freshly chopped parsley or cilantro for a pop of color and freshness. Serve these delightful mini chicken shawarma flatbread squares warm, ideal as an appetizer or a playful main dish. Enjoy the explosion of flavors!

              Prep Time, Total Time, Servings: 15 minutes | 1 hour (including marination) | 4 servings