Description
This Homemade Chicken Shawarma with Creamy Garlic Sauce recipe brings authentic Middle Eastern flavors to your kitchen with juicy, tender chicken marinated in warm spices and yogurt, served with a luscious, tangy garlic sauce. Perfect for quick weeknight dinners or impressing guests, this versatile dish is great as wraps, bowls, or salads.
Ingredients
Scale
For the Chicken Shawarma Marinade
- 4 chicken thighs, boneless and skinless
- 1 cup plain yogurt
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Creamy Garlic Sauce
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Pinch of salt
- Fresh parsley or cilantro, chopped (for sauce and garnish)
To Serve
- Pita bread or flatbreads
- Optional fresh veggies (lettuce, tomatoes, cucumbers)
- Optional pickled vegetables (pickled turnips or cucumbers)
Instructions
- Prepare the Marinade: In a bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, coriander, black pepper, and salt until smooth. This marinade tenderizes the chicken and infuses it with signature shawarma flavor.
- Marinate the Chicken: Place the chicken thighs in the marinade and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight, to ensure maximum flavor and tenderness.
- Make the Creamy Garlic Sauce: While the chicken marinates, combine mayonnaise, Greek yogurt, minced garlic, lemon juice, and a pinch of salt in a small bowl. Mix until you achieve a creamy, tangy sauce. Stir in chopped fresh parsley or cilantro if desired.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Remove chicken from the marinade, letting excess drip off, and cook for 5–7 minutes per side until golden brown with slightly crisp edges and cooked through.
- Slice and Serve: Let the cooked chicken rest for a few minutes to lock in juices, then slice thinly. Serve wrapped in warm pita or flatbreads with fresh veggies and drizzles of creamy garlic sauce for an authentic shawarma experience.
Notes
- Use chicken thighs for juicier, more flavorful meat.
- Marinate overnight for best results.
- Cook in batches to avoid overcrowding the pan and ensure even browning.
- Use fresh, finely minced garlic in the sauce for bold flavor.
- Let the sliced chicken rest before serving to redistribute juices.
- Substitute mayonnaise with avocado or tahini for a dairy-free garlic sauce.
- Add cayenne pepper or chili flakes for a spicy kick.
- Try beef, lamb, or vegetarian alternatives like cauliflower or mushrooms with the same marinade.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 85 mg