Savor the Flavor: Irresistible Chicken Shawarma with Creamy Garlic Sauce Recipe
This homemade Chicken Shawarma recipe offers tender, flavorful marinated chicken thighs grilled to perfection and served with a creamy garlic sauce. Wrapped in warm pita bread with fresh vegetables and pickles, it’s a delicious and satisfying Middle Eastern-inspired dish perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
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
To Serve
- 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, cinnamon, optional cayenne pepper, olive oil, lemon juice, salt, and pepper. Add the chicken thighs and toss thoroughly to coat each piece. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight to deepen the flavors.
- Prepare the Creamy Garlic Sauce: In a separate bowl, mix the Greek yogurt, minced garlic, lemon juice, tahini, and salt. Stir the mixture until it becomes smooth and homogenous. Chill in the refrigerator until ready to serve, allowing the flavors to meld.
- Cook the Chicken: Preheat your grill or stovetop skillet over medium-high heat. Place the marinated chicken thighs on the hot surface and grill or cook for 6 to 7 minutes on each side. Ensure the chicken is fully cooked with a nice char and that the internal temperature reaches 165°F (75°C).
- Rest and Slice the Chicken: Remove the cooked chicken from the heat source and allow it to rest for 5 minutes. This resting period helps the juices redistribute inside the meat. After resting, slice the chicken into thin strips suitable for shawarma.
- Assemble Your Shawarma: Lay the sliced chicken on pita bread or flatbreads. Top with fresh vegetables like tomatoes, cucumbers, and lettuce, along with pickles. Finally, drizzle generously with the prepared creamy garlic sauce. Serve immediately to enjoy warm and flavorful shawarma wraps.
Notes
- For best flavor, marinate the chicken overnight instead of just 1 hour.
- The cayenne pepper is optional and can be adjusted based on your preferred spice level.
- You can cook the chicken on an outdoor grill or a stovetop skillet depending on your available equipment.
- Make sure not to overcook the chicken; use a meat thermometer to check for doneness to avoid dryness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Keywords: Chicken Shawarma, Middle Eastern Chicken, Grilled Chicken, Shawarma Wrap, Garlic Sauce, Pita Sandwich
