Description
This Chicken Shawarma with Creamy Garlic Sauce is bursting with bold Middle Eastern flavor. Juicy marinated chicken, warm spices, and a rich, tangy garlic sauce come together in a homemade dish that tastes just like your favorite takeout—perfect in wraps, over rice, or on a fresh salad.
Ingredients
For the Chicken Shawarma:
- Boneless, skinless chicken thighs or breasts
- Olive oil
- Lemon juice
- Garlic (minced)
- Ground cumin
- Ground coriander
- Smoked paprika
- Ground turmeric
- Ground cinnamon
- Salt and black pepper
For the Creamy Garlic Sauce:
- Mayonnaise
- Greek yogurt or sour cream
- Garlic (finely minced or grated)
- Lemon juice
- Salt
For Serving (optional):
- Flatbread or pita
- Lettuce or shredded cabbage
- Tomatoes (sliced)
- Cucumbers (sliced)
- Onions (thinly sliced)
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, garlic, and spices. Add chicken and coat well. Cover and marinate for at least 1 hour or overnight.
- Cook the Chicken: Heat a skillet or grill over medium-high heat. Cook chicken until golden and cooked through. Let rest, then slice thinly.
- Make the Garlic Sauce: In a bowl, whisk together mayonnaise, Greek yogurt, garlic, lemon juice, and salt until smooth.
- Assemble: Place chicken and desired toppings on warm flatbread. Drizzle with garlic sauce. Roll it up or serve open-style.
Notes
- Chicken thighs yield the juiciest shawarma, but breasts work too.
- Swap out Greek yogurt for dairy-free yogurt for a lactose-free option.
- Add pickled turnips, hot sauce, or chili paste for more tang or heat.
- Bake chicken at 400°F for 25–30 minutes if preferred over grilling.
