Chicken Shawarma with Creamy Garlic Sauce
A delightful Middle Eastern dish featuring marinated chicken thighs grilled to perfection and served with a rich, creamy garlic sauce in warm pita bread or flatbreads.
Servings: 4 servings
Calories: 500kcal
Ingredients
For the Chicken Marinade
- 1.5 pounds boneless chicken thighs Juicy and tender, perfect cut for shawarma.
- 4 cloves garlic, minced Adds a robust depth to the marinated chicken.
- 2 tablespoons ground cumin Forms the spice base.
- 2 tablespoons ground coriander Adds vibrancy.
- 1 tablespoon paprika For a mild sweetness and vibrant color.
- 1 tablespoon turmeric Rich in color and flavor.
- 1 teaspoon ground cinnamon Warm notes that elevate the dish.
- 1/2 teaspoon cayenne pepper Optional, for those who like a bit of heat.
- 1/4 cup olive oil Rich and fruity, perfect for marinating.
- to taste salt and pepper Essential for seasoning.
For the Creamy Garlic Sauce
- 1 cup plain Greek yogurt Forms the base of the sauce.
- 3 cloves garlic, minced For an extra punch.
- 2 tablespoons lemon juice Adds zing to the sauce.
- 2 tablespoons tahini Adds depth and a nutty flavor.
- to taste salt Essential for the creamy sauce.
For Serving
- to taste pita bread or flatbreads Perfect for wrapping.
- to taste fresh vegetables (tomatoes, cucumbers, lettuce) Adds crunch and freshness.
- to taste pickles A tangy contrast.
Instructions
Marinate the Chicken
- In a large bowl, mix minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper (if using), olive oil, lemon juice, along with salt and pepper.
- Add the boneless chicken thighs and ensure each piece is well-coated. Cover and let it marinate in the refrigerator for at least 1 hour, preferably overnight.
Prepare the Creamy Garlic Sauce
- In a separate bowl, combine Greek yogurt, minced garlic, lemon juice, tahini, and salt. Stir until smooth and creamy. Refrigerate until ready to serve.
Cook the Chicken
- Preheat your grill or a stovetop skillet over medium-high heat.
- Add the marinated chicken thighs and cook for about 6–7 minutes on each side until they reach an internal temperature of 165°F (75°C).
- Remove from heat and let the chicken rest for about 5 minutes.
Assemble and Serve
- Slice the rested chicken into thin strips.
- Lay out pita or flatbread, place sliced chicken on top, and add vegetables and pickles.
- Drizzle with creamy garlic sauce and serve immediately.
Notes
Marinate chicken overnight for better flavor and tenderness. Use a grill for smoky flavor or a stovetop skillet if needed. Adjust sauce thickness as desired.