Chicken Shawarma with Garlic Sauce Recipe

Introduction

Chicken Shawarma with Garlic Sauce is a flavorful Middle Eastern classic that’s easy to make at home. Juicy, spiced chicken thighs wrapped in warm pita with fresh veggies and a creamy garlic sauce make for a satisfying meal any day of the week.

Ingredients

• 600g boneless skinless chicken thighs
• 3 tablespoons plain yogurt
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 pita breads
• 2 cups shredded lettuce
• 1 large tomato, sliced

For Garlic Sauce:

• 1/2 cup mayonnaise
• 3 cloves garlic, finely grated
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt

Instructions

1. Step 1: In a large bowl, combine yogurt, olive oil, cumin, coriander, paprika, turmeric, cinnamon, minced garlic, salt, and pepper. Add chicken thighs and coat well. Marinate for at least 20 minutes.
2. Step 2: While the chicken marinates, prepare the garlic sauce by mixing mayonnaise, finely grated garlic, lemon juice, olive oil, and salt in a small bowl until smooth. Refrigerate until ready to use.
3. Step 3: Preheat a grill pan or skillet over medium-high heat. Cook marinated chicken thighs for about 4-5 minutes per side, until cooked through and slightly charred. Let rest, then slice thinly.
4. Step 4: Warm pita breads, then fill each with sliced chicken, shredded lettuce, and tomato slices. Drizzle generously with garlic sauce.
5. Step 5: Wrap the pita around the fillings and serve immediately.

Tips & Variations

• For extra smoky flavor, grill the chicken outdoors or under a broiler instead of using a skillet.
• Swap chicken thighs for breast meat if you prefer leaner protein, though thighs stay juicier.
• Add pickled vegetables or sliced onions for an extra layer of tangy crunch.
• Make the garlic sauce ahead of time to let flavors meld, but add lemon juice just before serving to keep it fresh.

Storage

Store leftover chicken and garlic sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave until warm. Avoid reheating pita to keep it from becoming tough; warm fresh pita when ready to serve.

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 they tend to be leaner and can dry out faster. Marinate well and watch the cooking time closely to keep them juicy.

Is there a substitute for mayonnaise in the garlic sauce?

You can use Greek yogurt or a combination of yogurt and tahini for a lighter, tangier garlic sauce, adjusting lemon and seasoning to taste.

Chicken Shawarma with Garlic Sauce Recipe

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★★★★★

4.8 from 503 reviews

This Chicken Shawarma with Garlic Sauce recipe offers a flavorful Middle Eastern-inspired dish featuring tender, marinated chicken thighs grilled to perfection and wrapped in warm pita bread with fresh lettuce, tomato, and a creamy garlic sauce. It’s a perfect weeknight meal that’s both easy to prepare and packed with vibrant spices and savory flavors.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Chicken Shawarma

• 600g boneless skinless chicken thighs
• 3 tablespoons plain yogurt
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 pita breads
• 2 cups shredded lettuce
• 1 large tomato, sliced

Garlic Sauce

• 1/2 cup mayonnaise
• 3 cloves garlic, finely grated
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt

Instructions

1. Marinate the chicken: In a large bowl, combine yogurt, olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, minced garlic, salt, and black pepper, stirring well to mix. Add the boneless skinless chicken thighs and coat them thoroughly in the marinade. Cover and let it marinate for at least 20 minutes to develop flavors.
2. Prepare the garlic sauce: While the chicken marinates, mix together mayonnaise, finely grated garlic, lemon juice, olive oil, and salt in a small bowl until smooth. Refrigerate the sauce until ready to serve to allow the flavors to meld.
3. Cook the chicken: Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for about 4-5 minutes on each side until fully cooked through and slightly charred to add a smoky flavor. Remove from heat and let the chicken rest for a few minutes before slicing thinly.
4. Assemble the shawarma wraps: Warm the pita breads briefly. Then, fill each pita with sliced chicken, shredded lettuce, and tomato slices. Drizzle generously with the prepared garlic sauce to add a creamy, tangy finish.
5. Serve immediately: Wrap the pita around the fillings securely and serve the chicken shawarma hot for the best taste and texture.

Notes

• Marinating the chicken longer, even overnight, enhances the flavor significantly.
• You can substitute mayonnaise in the garlic sauce with Greek yogurt for a lighter option.
• To make this gluten-free, use gluten-free pita or lettuce wraps instead.
• Adjust the amount of garlic in the sauce based on your preference for intensity.
• Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently before serving.

Keywords: chicken shawarma, garlic sauce, Middle Eastern recipe, grilled chicken, pita wrap, easy dinner, weeknight meals, comfort food, family favorites