Chicken Shawarma with Garlic Sauce

A simple, tasty home recipe for chicken shawarma with creamy garlic sauce.

introduction

This recipe shows how to make tasty chicken shawarma with a smooth garlic sauce. The steps are easy and use common spices. If you like bold garlic flavors, also see garlic Parmesan chicken meatloaves for another easy garlic chicken idea.

why make this recipe

Make this recipe because it is simple, fast, and full of flavor. The spices give warm taste and the garlic sauce adds cream and zing. It works for family dinners, meal prep, or a quick weeknight meal.

how to make Chicken Shawarma with Garlic Sauce

Marinate the chicken so it soaks up the spices. Cook the chicken until it is slightly charred and cooked through. Let it rest, then slice thinly. Mix the yogurt and lemon for the garlic sauce and drizzle it on the sliced chicken in pita or flatbread.

Ingredients :

• 2 lbs boneless chicken thighs
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 3 tablespoons olive oil
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• Pita bread or flatbreads, for serving
• Fresh vegetables (lettuce, tomatoes, cucumbers) for serving

Directions :

1. In a large bowl, mix the garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, and olive oil.
2. Add the chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
3. Preheat your grill or stovetop skillet over medium-high heat.
4. Cook the marinated chicken for about 5-7 minutes on each side or until fully cooked and slightly charred.
5. In a separate bowl, mix the yogurt and lemon juice to create the garlic sauce.
6. Once the chicken is done, let it rest for a few minutes before slicing it thinly.
7. Serve the sliced chicken in pita bread or flatbreads with fresh vegetables and drizzle with the garlic sauce.

how to serve Chicken Shawarma with Garlic Sauce

Place sliced chicken in warm pita or flatbread. Add lettuce, tomato, and cucumber. Drizzle garlic sauce on top. Serve with extra sauce on the side. You can add pickles or hot sauce if you like.

how to store Chicken Shawarma with Garlic Sauce

Cool the cooked chicken to room temperature. Put in an airtight container and keep in the fridge for up to 3-4 days. Store the garlic sauce in a separate container for up to 3 days. Reheat chicken in a skillet or oven until hot.

tips to make Chicken Shawarma with Garlic Sauce

• Marinate longer (overnight) for better flavor.
• Use boneless thighs for juicier meat.
• Pat chicken dry before cooking to get a nicer char.
• Slice against the grain for tender bites.
• Keep sauce and chicken separate for best texture when storing.

variation (if any)

• Use chicken breasts if you prefer lean meat; cook a bit less time.
• Add a pinch of cayenne for heat.
• Make a tahini garlic sauce instead of yogurt sauce for a different flavor.
• Grill on skewers for a kebab style.

FAQs

Q: Can I use chicken breast instead of thighs?
A: Yes. Chicken breast works. Watch the cooking time so it does not dry out.

Q: How long can I marinate the chicken?
A: You can marinate for 1 hour to overnight. Overnight gives best flavor.

Q: Can I make the garlic sauce ahead?
A: Yes. Make the garlic sauce and store it in the fridge for up to 3 days in a sealed container.

Q: Is yogurt needed in the sauce?
A: Yogurt gives a creamy tang. You can use mayo or tahini if you prefer.

Q: Can I cook this in the oven?
A: Yes. Roast at 400°F (200°C) for about 20-25 minutes, turning once, until done.

Chicken Shawarma with Garlic Sauce

• Author: arianarecipes
• Prep Time: 60 minutes
• Cook Time: 15 minutes
• Total Time: 75 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern
• Diet: Contains Poultry

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Description

A simple and flavorful chicken shawarma recipe served with a creamy garlic sauce.

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Ingredients

Scale 1x2x3x

• 2 lbs boneless chicken thighs
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 3 tablespoons olive oil
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• Pita bread or flatbreads, for serving
• Fresh vegetables (lettuce, tomatoes, cucumbers) for serving

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Instructions

1. In a large bowl, mix the garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, and olive oil.
2. Add the chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 60 minutes, preferably overnight.
3. Preheat your grill or stovetop skillet over medium-high heat.
4. Cook the marinated chicken for about 5-7 minutes on each side or until fully cooked and slightly charred.
5. In a separate bowl, mix the yogurt and lemon juice to create the garlic sauce.
6. Once the chicken is done, let it rest for a few minutes before slicing it thinly.
7. Serve the sliced chicken in pita bread or flatbreads with fresh vegetables and drizzle with the garlic sauce.

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Notes

Marinate longer (overnight) for better flavor. Use boneless thighs for juicier meat.

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Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 110mg