Description
This Chicken Shawarma with Creamy Garlic Sauce is a flavorful Middle Eastern-inspired dish featuring marinated chicken thighs grilled to perfection and served with a tangy, smooth garlic yogurt sauce. Perfect for wraps or served over rice, it’s a delicious and easy-to-make main course that brings authentic shawarma flavors right to your kitchen.
Ingredients
Scale
For the Chicken Shawarma
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Garlic Sauce
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 cloves garlic, minced or grated
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 tablespoon water, to thin (optional)
Instructions
- Prepare the Marinade: In a large bowl, combine olive oil, lemon juice, minced garlic, ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Mix well to create a fragrant marinade that will infuse your chicken with authentic shawarma flavors.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade and toss thoroughly to ensure each piece is coated. Cover the bowl and refrigerate for at least 1 hour, though marinating overnight is recommended for best flavor penetration.
- Preheat the Cooking Surface: Heat a large skillet or grill pan over medium-high heat until hot enough to sear the chicken. This step helps achieve the desirable charred exterior typical of shawarma.
- Cook the Chicken: Place the marinated chicken thighs onto the hot skillet or grill pan. Cook for 5 to 6 minutes per side, or until the chicken is fully cooked through and charred on the outside. Proper internal temperature should reach 165°F (74°C).
- Rest and Slice: Remove the cooked chicken from the heat and let it rest for 5 minutes to allow juices to redistribute. Then slice the chicken into thin strips suitable for wraps or platters.
- Make the Creamy Garlic Sauce: While the chicken cooks, combine mayonnaise, plain Greek yogurt, minced or grated garlic, lemon juice, and salt in a small bowl. Whisk until smooth. If the sauce is too thick, add water a tablespoon at a time until the desired consistency is reached.
- Serve: Assemble the sliced chicken shawarma in warm pita bread or serve over rice. Add the creamy garlic sauce on top, along with fresh vegetables such as cucumbers, tomatoes, or pickled onions, and garnish with chopped parsley if desired.
Notes
- You can opt to bake the chicken at 425°F for 20–25 minutes, then broil briefly to achieve crispy edges instead of grilling or stovetop cooking.
- The garlic sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days, making meal prep easier.
- For a spicier kick, adjust cayenne pepper amount to your taste.
- Serve with warm pita bread or cauliflower rice for a low-carb option.
