Chicken Shawarma with Creamy Garlic Sauce Recipe
Introduction
This Chicken Shawarma with Creamy Garlic Sauce features juicy, spiced grilled chicken paired with a rich, garlicky yogurt sauce. It’s an easy, flavorful dish perfect for busy weeknights or casual gatherings.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional: ¼ teaspoon cayenne pepper
- ½ cup Greek yogurt
- 2 tablespoons mayonnaise
- 3 garlic cloves, minced (for sauce)
- ¼ cup chopped fresh parsley, for garnish
- Warm pita bread or flatbread
- Optional: sliced cucumbers, diced tomatoes, pickled turnips
Instructions
- Step 1: In a bowl, combine olive oil, ground cumin, paprika, turmeric, cinnamon, 4 minced garlic cloves, lemon juice, salt, pepper, and cayenne pepper if using. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Step 2: Cook the marinated chicken by grilling, baking at 400°F (200°C) for 25 minutes, or pan-searing until cooked through and slightly charred. Let the chicken rest before slicing or shredding.
- Step 3: While the chicken rests, mix Greek yogurt, mayonnaise, 3 minced garlic cloves, lemon juice, salt, and pepper in a bowl until smooth and creamy to make the garlic sauce.
- Step 4: Assemble by layering sliced chicken onto warm pita or flatbread. Add optional cucumbers, tomatoes, or pickled turnips if desired. Drizzle generously with the creamy garlic sauce and sprinkle with chopped parsley before serving.
Tips & Variations
- Marinate the chicken overnight to deepen the flavors.
- Double the garlic sauce recipe for dipping fries or spooning over rice.
- For a dairy-free version, substitute yogurt and mayonnaise with your preferred plant-based alternatives.
Storage
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3–4 days. Reheat the chicken gently on the stovetop or in the oven to retain moisture. The garlic sauce is best served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs remain juicier and more flavorful after cooking.
Is it necessary to marinate the chicken overnight?
While marinating for at least 1 hour works, overnight marination gives the best flavor and tenderness.
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Chicken Shawarma with Creamy Garlic Sauce Recipe
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
This Chicken Shawarma with Creamy Garlic Sauce offers a delightful blend of warm Middle Eastern spices, juicy grilled chicken thighs, and a rich, tangy garlic yogurt sauce. Perfectly suited for quick weeknight dinners or casual entertaining, this recipe combines vibrant flavors with simple preparation for an irresistible meal.
Ingredients
For the Chicken Shawarma
- 2 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional: ¼ teaspoon cayenne pepper
For the Creamy Garlic Sauce
- ½ cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- Salt and pepper, to taste
For Garnish & Serving
- ¼ cup chopped fresh parsley
- Warm pita bread or flatbread
- Optional: sliced cucumbers, diced tomatoes, pickled turnips
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, ground cumin, paprika, turmeric, cinnamon, minced garlic, lemon juice, salt, and pepper. Add cayenne pepper if you prefer a spicy kick. Toss the boneless, skinless chicken thighs in the mixture until they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, ideally overnight, to allow the flavors to meld deeply into the chicken.
- Cook the Chicken: Remove the chicken from the marinade and cook it by one of three methods: grill over medium-high heat until cooked through and slightly charred, bake in a preheated oven at 400°F (200°C) for about 25 minutes, or pan-sear in a skillet over medium heat until golden and cooked through. Once cooked, let the chicken rest for a few minutes before slicing or shredding to retain juices.
- Make the Sauce: In a mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper until the sauce is smooth and creamy. Taste and adjust seasoning as needed.
- Assemble: Warm your pita bread or flatbread. Layer on sliced or shredded chicken, add any optional vegetables such as cucumbers, diced tomatoes, or pickled turnips for crunch and freshness. Drizzle generously with the creamy garlic sauce, sprinkle with fresh chopped parsley, and serve immediately for a delicious and satisfying meal.
Notes
- For the best flavor, marinate the chicken overnight.
- Double the creamy garlic sauce amount to use as a delicious dip or drizzle for other dishes.
- Leftovers can be stored in the refrigerator for 3 to 4 days and reheated before serving.
- For a dairy-free option, substitute Greek yogurt and mayonnaise with your preferred dairy-free alternatives.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main course
- Method: Grilling
- Cuisine: Middle Eastern
Keywords: Chicken Shawarma, Creamy Garlic Sauce, Middle Eastern Chicken, Grilled Chicken Thighs, Shawarma Recipe, Garlic Yogurt Sauce, Easy Shawarma
