Chicken Shawarma with Creamy Garlic Sauce
A beloved Middle Eastern dish featuring marinated chicken served with a rich creamy garlic sauce, wrapped in warm pita or flatbread, perfect for dinner or gatherings.
Ingredients
For the chicken marinade
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon white vinegar
- 1 tablespoon plain yogurt
For the creamy garlic sauce
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1 tablespoon tahini (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For serving
- 4 pieces pita bread or flatbread
- 1 cup sliced tomatoes
- 1 cup sliced cucumber
- 1/4 cup fresh parsley (optional)
Instructions
Preparation
- Gather all your ingredients for a smooth and enjoyable cooking experience.
- Prepare the marinade by combining the olive oil, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, ground allspice, garlic powder, onion powder, black pepper, and salt in a large bowl.
- Add the fresh lemon juice, minced garlic, white vinegar, and yogurt to the spice mixture. Stir well to form a cohesive marinade.
- Coat the chicken thighs in the marinade, cover the bowl with plastic wrap, and refrigerate for at least one hour, or overnight for maximum flavor.
Making the Sauce
- Whisk together the plain Greek yogurt, minced garlic, lemon juice, olive oil, tahini (if using), salt, and black pepper in a separate small bowl until smooth.
- Set the garlic sauce aside.
Cooking
- Preheat a grill pan or skillet over medium-high heat.
- Cook the marinated chicken thighs for about 6 to 8 minutes on each side, until fully cooked and browned.
- Let the chicken rest for a few minutes before slicing it into thin strips.
Assembly
- Warm the pita or flatbread in the pan until soft and pliable.
- Assemble your chicken shawarma by placing sliced chicken on the warm bread, followed by fresh toppings like tomatoes, cucumbers, and parsley.
- Drizzle the creamy garlic sauce generously over the top and serve immediately.
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Notes
For best results, marinate overnight and ensure your cooking surface is sufficiently hot for searing the chicken. Adjust spice levels and toppings to suit personal preferences.