Ingredients

2 lbs boneless, skinless chicken thighs or breasts

3 tbsp plain yogurt

3 tbsp olive oil

1 tbsp lemon juice

4 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp cayenne pepper (optional for spice)

1 1/2 tsp salt

1/2 tsp black pepper

1/2 cup mayonnaise

1/4 cup Greek yogurt

3 cloves garlic, minced (for the sauce)

1 tbsp lemon juice (for the sauce)

1/2 tsp salt (for the sauce)

1 tbsp olive oil (for the sauce)

Warm pita bread (optional)

Sliced cucumbers, tomatoes, and onions (optional)

Fresh parsley or cilantro (optional)

Pickled turnips or pickles (optional)

Instructions

Step 1: In a large mixing bowl, combine the yogurt, olive oil, lemon juice, minced garlic, and all the spices: cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper (if using), salt, and black pepper. Add the chicken and coat it evenly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for the best flavor.

Step 2: Preheat your grill, stovetop pan, or oven to medium-high heat. Cook the chicken for about 6-8 minutes per side until golden brown and fully cooked, ensuring the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing thinly.

Step 3: In a small bowl, mix mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and olive oil until smooth. Adjust seasoning as needed to suit your taste.

Step 4: Warm the pita bread and spread a generous amount of the creamy garlic sauce inside. Add sliced chicken and your choice of toppings, such as cucumbers, tomatoes, and onions. Garnish with fresh parsley or cilantro and serve immediately.

Tips & Variations

For a spicier shawarma, increase the amount of cayenne pepper or add a dash of chili powder.

Use chicken breasts for leaner meat or thighs for juicier results.

If you don’t have Greek yogurt, regular plain yogurt works well for both the marinade and sauce.

Try serving this shawarma over rice or salad instead of pita for a low-carb option.

Make extra garlic sauce to use as a dip for vegetables or fries.

FAQs

Can I use boneless chicken breasts instead of thighs?

Yes, boneless chicken breasts can be used for a leaner option. Just be careful not to overcook them, as they can dry out more easily than thighs.

How long should I marinate the chicken?

Marinating for at least 1 hour helps the flavors develop, but overnight marination is ideal for the best taste and tenderness.

Dinner

Chicken Shawarma with Creamy Garlic Sauce Recipe

Introduction