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In the realm of flavorful and enticing dishes, Mini Chicken Shawarma Flatbread Squares stand out as a delightful option for both appetizers and light meals. This recipe encapsulates the rich, aromatic flavors of Middle Eastern cuisine, offering a convenient way to enjoy chicken shawarma in a bite-sized format. Perfectly seasoned chicken thighs are paired with fresh vegetables and a creamy yogurt-tahini sauce, all served on warm flatbreads. The result is a harmonious blend of textures and flavors that is sure to satisfy your culinary cravings.

Mini Chicken Shawarma Flatbread Squares

Discover the mouthwatering delight of Mini Chicken Shawarma Flatbread Squares! This easy-to-follow recipe brings the rich flavors of Middle Eastern cuisine straight to your table. Tender marinated chicken thighs, fresh veggies, and a creamy yogurt-tahini sauce all come together on warm flatbreads for a delicious bite-sized treat. Perfect for gatherings or a quick meal, these squares allow for customization and creativity in your kitchen. Get ready to impress your friends and family with this flavorful dish!
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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 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 bowl, combine olive oil, cumin, coriander, paprika, turmeric, garlic powder, cinnamon, cayenne pepper (if using), salt, and pepper. Add the chicken thighs and mix until they are well coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.

    Cook the Chicken: Preheat the grill or a large skillet over medium-high heat. Remove the chicken from the marinade and grill or pan-sear for about 5-7 minutes per side, or until cooked through and golden brown. The internal temperature should reach 165°F (75°C). Remove from heat and let rest for a few minutes before slicing into bite-sized pieces.

      Prepare the Sauce: In a small bowl, whisk together the yogurt, tahini, lemon juice, and minced garlic. Season with salt and pepper to taste. Set aside.

        Assemble the Flatbread Squares: Preheat the oven to 375°F (190°C). Cut the flatbreads into small squares (about 4x4 inches). Arrange them on a baking sheet. Place a few pieces of the cooked chicken on each square, then top with diced tomatoes, cucumber, red onion, and a drizzle of the yogurt-tahini sauce.

          Bake: Place the baking sheet in the oven and bake for about 10 minutes, or until the flatbreads are warm and slightly crispy.

            Serve and Garnish: Remove from the oven, and sprinkle with chopped parsley or cilantro. Serve warm as an appetizer or a fun main dish. Enjoy your delicious mini chicken shawarma flatbread squares!

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