Description
Juicy, spiced chicken shawarma served with a rich and creamy garlic sauce, perfect for wraps, bowls, or platters with fresh toppings.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1/4 cup plain Greek yogurt
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 cloves garlic, finely grated
- 1 tablespoon lemon juice (for sauce)
- 2 tablespoons water (as needed)
Instructions
- In a bowl, combine olive oil, yogurt, garlic, lemon juice, cumin, paprika, coriander, turmeric, cinnamon, salt, and pepper.
- Add chicken thighs and coat well. Marinate for at least 1 hour or overnight for best flavor.
- Preheat a grill pan or skillet over medium-high heat.
- Cook the chicken for 5–6 minutes per side until well browned and fully cooked.
- Remove chicken from heat and let rest for 5 minutes, then slice thinly.
- To make the garlic sauce, whisk together mayonnaise, sour cream or yogurt, grated garlic, lemon juice, and water until smooth.
- Adjust sauce consistency and seasoning as needed.
- Serve chicken shawarma with creamy garlic sauce in wraps, bowls, or on a platter.
Notes
- Serve with pita bread, lettuce, tomatoes, and pickles.
- Chicken can also be baked at 425°F (220°C) for 25–30 minutes.
- The garlic sauce can be made ahead and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling / Pan-Frying
- Cuisine: Middle Eastern