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Chicken Shawarma with Garlic Sauce

Savory Chicken Shawarma with Garlic Sauce Made Easy

This Chicken Shawarma with Garlic Sauce is a delightful dish that captures the vibrant flavors of Middle Eastern street food.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 8 hours
Total Time 8 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 2 lbs boneless, skinless chicken thighs Switch to chicken breasts for a leaner option.
  • 3 tablespoons olive oil Can be substituted with any neutral oil.
  • 1 tablespoon ground cumin Essential for depth of flavor.
  • 1 tablespoon ground paprika Try smoked paprika for a kick.
  • 1 teaspoon ground turmeric Key for the characteristic look of shawarma.
  • 1/2 teaspoon ground cinnamon Cardamom can provide an intriguing twist.
  • 1 teaspoon ground black pepper Freshly ground enhances flavor.
  • 1 teaspoon salt Adjust to your taste preference.
  • 1 tablespoon ground coriander Imparts a citrusy undertone.
  • 4 cloves garlic, minced Substitute with garlic powder if needed.
  • 1 unit Juice of lemon Lime juice works as an alternative.
Garlic Sauce
  • 1 cup plain Greek yogurt Regular yogurt can be used for a lighter option.
  • 3 tablespoons mayonnaise Can swap with sour cream.
  • 4 cloves garlic, finely grated or minced Adjust according to garlic preference.
  • 1 tablespoon lemon juice Vinegar can also work.
  • 1/2 teaspoon salt Feel free to adjust based on taste.

Equipment

  • grill pan
  • mixing bowl

Method
 

Preparation Steps
  1. In a large bowl, whisk together olive oil, spices including cumin, paprika, salt, and minced garlic. Add lemon juice and combine thoroughly for about 2 minutes.
  2. Coat the chicken thighs thoroughly with the prepared marinade. Cover and refrigerate for 1 to 8 hours.
  3. Preheat your grill or oven to medium-high heat, aiming for 425°F if baking.
  4. Grill the marinated chicken for 5 to 6 minutes on each side or bake for 25 to 30 minutes, ensuring the internal temperature reaches 165°F.
  5. Let the Chicken Shawarma rest for about 5 minutes before slicing it into thin strips.
  6. In a bowl, combine Greek yogurt, mayonnaise, grated garlic, and lemon juice. Mix until smooth and let chill.
  7. Serve the Chicken Shawarma in warm pita bread, rice bowls, or atop salad with garlic sauce and fresh veggies.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 36gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 130mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken overnight for deeper flavor. Store leftovers in an airtight container for up to 4 days. Freeze for longer storage.

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