Homemade Chicken Shawarma with Creamy Garlic Sauce
Experience the vibrant, aromatic flavors of homemade chicken shawarma, made ridiculously easy for a perfect weeknight meal. Served with a creamy, tangy garlic sauce, this dish is bursting with spices and guaranteed to become a new family favorite.
Equipment
- Large bowl
- Whisk
- Grill Pan
- Baking sheet
- Meat thermometer
Ingredients
For the Chicken Marinade
- 2 lbs boneless, skinless chicken thighs chicken breast works too if you prefer a leaner cut
- 3 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 1 tsp ground black pepper freshly ground is always best!
- 1 tsp salt
- 1 tbsp ground coriander
- 4 cloves garlic minced
- 1 lemon juice of
For the Garlic Sauce
- 1 cup plain Greek yogurt
- 3 tbsp mayonnaise
- 4 cloves garlic finely grated or minced
- 1 tbsp lemon juice
- 0.5 tsp salt
Instructions
- Step 1: Whip Up That Marvelous Marinade: In a large bowl, whisk together the olive oil, ground cumin, ground paprika, ground turmeric, ground cinnamon, ground black pepper, salt, ground coriander, minced garlic, and the fresh juice of one lemon until beautifully blended.
- Step 2: Marinate the Chicken to Perfection: Add the boneless, skinless chicken thighs to the bowl. Toss to ensure every piece is thoroughly coated in the marinade. Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
- Step 3: Cook Your Chicken: Preheat your grill pan to medium-high heat, or your oven to 425°F (220°C). If grilling, cook chicken for 5-6 minutes per side until charred and cooked through. If baking, spread chicken on a baking sheet and bake for 25-30 minutes, flipping once halfway. Ensure chicken reaches an internal temperature of 165°F (74°C).
- Step 4: Rest and Slice: Once cooked, let the chicken rest for about 5 minutes to allow juices to redistribute. Then, slice it into thin strips.
- Step 5: Whip Up the Creamy Garlic Sauce: While the chicken cooks, in a separate bowl, mix together the plain Greek yogurt, mayonnaise, finely grated or minced garlic, lemon juice, and salt until perfectly smooth. Refrigerate until ready to serve.
- Step 6: Assemble and Enjoy!: Serve your sliced chicken shawarma in warm pita wraps, rice bowls, or salads. Drizzle generously with the garlic sauce. Garnish with fresh diced tomatoes, crisp cucumbers, pickled onions, fresh parsley, or hot sauce, if desired.
Notes
Substitutions & Additions: Chicken breast can be used; adjust cooking time to prevent drying. For a vegetarian option, marinate firm tofu, chickpeas, or sliced mushrooms with the same spices. Add cayenne pepper or red pepper flakes to the marinade for extra heat. Sour cream or tahini can substitute Greek yogurt in the sauce, and fresh dill or cilantro can be added for an herbal kick.
Tips for Success: Do not skimp on marinade time—at least one hour is crucial for flavor and tenderness. Slice cooked chicken into even strips for consistent texture. Always rest cooked meat for 5 minutes before slicing to keep it moist. Consider doubling the garlic sauce recipe, as it's versatile and addictive. This recipe is excellent for meal prep; cook a large batch of chicken and sauce for quick lunches or dinners.
Storage & Reheating: Store cooked chicken in an airtight container in the refrigerator for 3-4 days; it can be frozen for 2-3 months. Garlic sauce lasts 3-5 days in a separate airtight container in the fridge (do not freeze, as texture may change). Reheat chicken gently in a skillet or microwave to avoid drying it out.