Chicken Shawarma with Creamy Garlic Sauce
Savor the rich, aromatic flavors of Chicken Shawarma with Creamy Garlic Sauce, a satisfying and customizable dish perfect for any occasion.
Ingredients
For the Chicken Marinade
- 2 pounds boneless, skinless chicken thighs Chicken thighs ensure juicy, tender meat.
- 3 tablespoons olive oil
- 3 tablespoons lemon juice Freshly squeezed is best.
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper Adjust for more heat if desired.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey or maple syrup For sweetness.
For the Creamy Garlic Sauce
- 1 cup plain Greek yogurt
- 3 tablespoons tahini
- 2 cloves garlic, finely minced
- 2 tablespoons lemon juice Freshly squeezed is best.
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped
- 1–2 tablespoons cold water To adjust sauce consistency.
For Assembly
- 4–6 pieces pita breads, warmed
- 1 cup chopped lettuce or mixed greens
- optional pickles
- to taste fresh herbs for garnish
Instructions
Marinate the Chicken
- In a large bowl, combine olive oil, lemon juice, minced garlic, and all spices. Whisk until well combined.
- Add chicken thighs and toss until coated. Cover and refrigerate for at least 2 hours or overnight.
Cook the Chicken
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange chicken in a single layer and bake for 25–30 minutes.
- Broil the last 2–3 minutes for charred edges. Let chicken rest for 5–10 minutes, then slice thinly.
Make the Garlic Sauce
- Mix Greek yogurt, tahini, garlic, lemon juice, and salt. Whisk until smooth.
- Add water to adjust consistency, then stir in parsley.
Assemble the Shawarma
- Warm pita breads and spread garlic sauce down the center.
- Top with sliced chicken, cucumber, tomatoes, onion, lettuce, and pickles.
- Drizzle more garlic sauce and garnish with herbs.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Marinate chicken overnight for best flavor. Adjust spices as desired.