Savor the Flavor: Irresistible Chicken Shawarma with Creamy Garlic Sauce Recipe
This Chicken Shawarma recipe offers a flavorful Middle Eastern classic with tender marinated chicken thighs grilled to perfection and served with a creamy garlic sauce, fresh vegetables, and pickles wrapped in warm pita bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including marination time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
For the Chicken Marinade
- 1.5 pounds boneless chicken thighs
- 4 cloves garlic, minced
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon paprika
- 1 tablespoon turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
For the Creamy Garlic Sauce
- 1 cup plain Greek yogurt
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- Salt to taste
For Serving
- Pita bread or flatbreads
- Fresh vegetables (tomatoes, cucumbers, lettuce)
- Pickles
Instructions
- Marinate the Chicken: In a large bowl, combine minced garlic, ground cumin, ground coriander, paprika, turmeric, ground cinnamon, cayenne pepper (if using), olive oil, lemon juice, salt, and pepper. Add the boneless chicken thighs and coat them thoroughly with the marinade. Cover the bowl and refrigerate for at least 1 hour, preferably overnight to enhance the flavor.
- Prepare the Creamy Garlic Sauce: In a separate bowl, mix together the plain Greek yogurt, minced garlic, lemon juice, tahini, and salt until smooth and well blended. Cover and refrigerate until ready to serve, allowing the flavors to meld.
- Cook the Chicken: Preheat a grill or stovetop skillet to medium-high heat. Place the marinated chicken thighs on the grill or skillet and cook for 6 to 7 minutes on each side, or until the chicken is fully cooked through and has a nice char. The internal temperature should reach 165°F (75°C) to ensure safety.
- Rest and Slice the Chicken: Remove the cooked chicken from the heat and let it rest for 5 minutes to allow juices to redistribute. After resting, slice the chicken into thin strips suitable for wrapping.
- Assemble Your Shawarma: Lay out pita bread or flatbreads, place a generous amount of sliced chicken on each, add fresh vegetables such as tomatoes, cucumbers, and lettuce, along with pickles. Drizzle with the creamy garlic sauce and serve immediately for the best taste.
Notes
- For best flavor, marinate the chicken overnight.
- Adjust cayenne pepper to control the spiciness of the marinade.
- The grilling step can be substituted with a stovetop skillet if an outdoor grill is unavailable.
- Leftover shawarma chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with extra garlic sauce on the side for dipping.
Keywords: Chicken Shawarma, Middle Eastern Chicken, Grilled Chicken, Garlic Sauce, Shawarma Wrap
