Description
This Chicken Shawarma with Creamy Garlic Sauce is a flavorful journey to the Middle East. Perfectly spiced, tender chicken wrapped in soft pita bread and topped with a tangy garlic yogurt sauce—easy to prepare and ideal for any occasion.
Ingredients
For the Chicken Shawarma:
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2 lbs boneless, skinless chicken thighs
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3 tablespoons olive oil
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2 teaspoons ground cumin
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2 teaspoons ground paprika
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1 teaspoon ground turmeric
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1 teaspoon ground cinnamon
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4 garlic cloves, minced
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1 tablespoon lemon juice
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Salt and black pepper, to taste
For the Creamy Garlic Sauce:
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1/2 cup Greek yogurt
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2 tablespoons mayonnaise
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1 tablespoon lemon juice
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3 garlic cloves, minced
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Salt and black pepper, to taste
Instructions
1. Marinate the Chicken:
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In a large bowl, whisk together olive oil, cumin, paprika, turmeric, cinnamon, garlic, lemon juice, salt, and pepper.
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Add chicken thighs and toss to coat evenly.
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Cover and refrigerate for at least 1 hour or overnight.
2. Cook the Chicken:
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Grill: Preheat grill to medium-high. Grill chicken for 4–5 minutes per side, or until fully cooked and lightly charred.
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Skillet: Heat a pan over medium-high heat. Cook chicken for 5–6 minutes per side until golden and cooked through.
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Oven: Bake at 400°F (200°C) for 25–30 minutes, flipping once halfway through.
3. Make the Creamy Garlic Sauce:
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In a small bowl, mix Greek yogurt, mayonnaise, lemon juice, and garlic.
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Season with salt and pepper to taste. Stir until smooth.
4. Assemble:
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Warm pita or flatbread.
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Layer with sliced chicken and drizzle with garlic sauce.
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Add optional toppings like lettuce, tomato, cucumber, or pickled vegetables. Fold and serve.
Notes
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Marinate the chicken overnight for deeper, more complex flavor.
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Add pickled turnips, sliced red onions, or a drizzle of hot sauce for extra zest.
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Chicken thighs are preferred for their juiciness, but chicken breast can be used with careful cooking.
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For a lower-fat sauce, substitute more Greek yogurt in place of the mayonnaise