Why Make This Recipe
Chicken Shawarma with Garlic Sauce is not just a delicious meal; it’s an experience. This dish brings together Middle Eastern flavors that are loved by many. The juicy, marinated chicken is perfect for wrapping in flatbreads or serving on a plate. Plus, the creamy garlic sauce adds a delightful kick. Making this recipe at home allows you to adjust the flavors to your liking and enjoy a healthy, homemade meal.
How to Make Chicken Shawarma with Garlic Sauce
Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon ground coriander
- 4 cloves garlic (minced, for marinade)
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 cup plain Greek yogurt
- 3 tablespoons mayonnaise
- 4 cloves garlic (finely grated or minced, for sauce)
- 1 tablespoon fresh lemon juice (for sauce)
- 1/2 teaspoon salt (for sauce)
Directions:
- In a large mixing bowl, whisk together the olive oil, cumin, paprika, turmeric, cinnamon, black pepper, salt, coriander, minced garlic, and lemon juice for about 30 seconds until well combined. The marinade should have a deep golden-orange color.
- Add the chicken thighs to the bowl and coat each piece thoroughly with the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, ideally up to 8 hours.
- While the chicken marinates, make the garlic sauce. In a medium bowl, whisk together the Greek yogurt, mayonnaise, grated garlic, lemon juice, and salt until smooth and creamy. Cover and refrigerate until ready to serve.
- When ready to cook, preheat a grill pan or cast iron skillet over medium-high heat, or preheat your oven to 425°F. For stovetop, grill chicken for 5 to 6 minutes per side until internal temperature reaches 165°F. For oven, arrange on baking sheet and roast for 25 to 30 minutes, flipping once halfway through.
- Let the cooked chicken rest for 5 minutes before slicing into thin strips against the grain.
- Serve the sliced chicken warm with the chilled garlic sauce drizzled on top or on the side for dipping.
How to Serve Chicken Shawarma with Garlic Sauce
Chicken Shawarma is versatile and can be served in various ways. You can wrap the sliced chicken in pita bread or flatbreads along with fresh vegetables like lettuce, tomatoes, and cucumbers. It also goes well on a plate with rice or a salad. Drizzle the garlic sauce over the chicken or use it as a dip on the side.
How to Store Chicken Shawarma with Garlic Sauce
To store leftovers, place the sliced chicken and garlic sauce in separate airtight containers. Keep them in the refrigerator for up to 3 days. When you’re ready to eat, warm the chicken in the microwave or on a stovetop, and enjoy the flavors again!
Tips to Make Chicken Shawarma with Garlic Sauce
- Marinating the chicken for longer enhances the flavor. Aim for 4 to 8 hours if possible.
- Adjust the spices according to your taste. You can add more garlic or spice it up with cayenne pepper.
- Use a meat thermometer to ensure the chicken is cooked properly.
Variations
- Vegetarian Option: Try using marinated paneer or chickpeas instead of chicken for a delicious vegetarian shawarma.
- Spicy Shawarma: Add some chili powder or hot sauce to the marinade for an extra kick.
- Herb Variation: Add fresh herbs like parsley or cilantro to the garlic sauce for a refreshing change.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Just remember that thighs tend to be juicier.How do I know when the chicken is done?
Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).Can I freeze the marinated chicken?
Yes, you can freeze the marinated chicken before cooking. Just make sure to thaw it in the refrigerator before cooking it.
Chicken Shawarma with Garlic Sauce
Ingredients
For the Chicken Marinade
- 2 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon ground coriander
- 4 cloves garlic (minced, for marinade)
- 3 tablespoons fresh lemon juice (about 1 lemon)
For the Garlic Sauce
- 1 cup plain Greek yogurt
- 3 tablespoons mayonnaise
- 4 cloves garlic (finely grated or minced, for sauce)
- 1 tablespoon fresh lemon juice (for sauce)
- 1/2 teaspoon salt (for sauce)
Instructions
Marinate the Chicken
- In a large mixing bowl, whisk together the olive oil, cumin, paprika, turmeric, cinnamon, black pepper, salt, coriander, minced garlic, and lemon juice for about 30 seconds until well combined.
- Add the chicken thighs to the bowl and coat each piece thoroughly with the marinade.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, ideally up to 8 hours.
Prepare the Garlic Sauce
- While the chicken marinates, make the garlic sauce by whisking together the Greek yogurt, mayonnaise, grated garlic, lemon juice, and salt in a medium bowl until smooth and creamy.
- Cover and refrigerate until ready to serve.
Cook the Chicken
- When ready to cook, preheat a grill pan or cast iron skillet over medium-high heat, or preheat your oven to 425°F.
- For stovetop, grill chicken for 5 to 6 minutes per side until the internal temperature reaches 165°F.
- For oven, arrange on baking sheet and roast for 25 to 30 minutes, flipping once halfway through.
- Let the cooked chicken rest for 5 minutes before slicing into thin strips against the grain.
Serve
- Serve the sliced chicken warm with the chilled garlic sauce drizzled on top or on the side for dipping.