Irresistible Chicken Shawarma with Creamy Garlic Sauce Recipe
This Irresistible Chicken Shawarma recipe features succulent marinated chicken thighs grilled to perfection and served with a creamy garlic sauce. Packed with aromatic spices and fresh vegetables, it’s an easy-to-make Middle Eastern-inspired dish perfect for wraps or pita sandwiches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including marinating)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
For the Chicken Marinade
- 1.5 pounds of boneless chicken thighs
- 4 cloves of garlic, minced
- 2 tablespoons of ground cumin
- 2 tablespoons of ground coriander
- 1 tablespoon of paprika
- 1 tablespoon of turmeric
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of cayenne pepper (optional)
- 1/4 cup of olive oil
- Salt and pepper to taste
- Juice of 1 lemon
For the Creamy Garlic Sauce
- 1 cup of plain Greek yogurt
- 3 cloves of garlic, minced
- 2 tablespoons of lemon juice
- 2 tablespoons of 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 the 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, coating them thoroughly with the marinade. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight to maximize flavor infusion.
- Prepare the Creamy Garlic Sauce: In a separate bowl, mix the plain Greek yogurt, minced garlic, lemon juice, tahini, and salt until the sauce is smooth and well combined. Cover and refrigerate until ready to serve, allowing the flavors to meld.
- Cook the Chicken: Preheat a grill or a stovetop skillet over medium-high heat. Place the marinated chicken thighs on the hot surface and cook for 6 to 7 minutes on each side. Ensure the chicken is fully cooked through with a nicely charred exterior, and verify that the internal temperature reaches 165°F (75°C) for safety.
- Rest and Slice the Chicken: Remove the cooked chicken from the heat and let it rest for about 5 minutes. This resting period helps retain juices. Then, slice the chicken thighs into thin strips suitable for wrapping or layering.
- Assemble Your Shawarma: Lay sliced chicken onto pita bread or flatbreads. Add fresh vegetables such as tomatoes, cucumbers, and lettuce, along with pickles for tanginess. Drizzle generously with the creamy garlic sauce. Serve immediately for best taste and texture.
Notes
- For the best flavor, marinate the chicken overnight.
- You can adjust the cayenne pepper to make the chicken more or less spicy.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (75°C).
- Fresh vegetables can be customized to your liking.
- The creamy garlic sauce can be made ahead and stored in the fridge up to 2 days.
Keywords: chicken shawarma, shawarma recipe, grilled chicken, Middle Eastern chicken, creamy garlic sauce, pita bread wraps
