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Chicken Shawarma with Garlic Sauce

Irresistible Chicken Shawarma with Garlic Sauce You’ll Love

Discover the delightful Chicken Shawarma with Garlic Sauce—a blend of spices and creamy garlic sauce that everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 4 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 pounds Chicken Thighs Substitution Note: Chicken breasts can be used but tend to be drier if overcooked.
  • ¼ cup Olive Oil Helps to moisture and emulsify spices in the marinade.
  • 2 teaspoons Ground Cumin Adds a warm, earthy flavor.
  • 1 teaspoon Ground Paprika Contributes sweetness and color.
  • 1 teaspoon Ground Turmeric Delivers a subtle bitterness and vibrant color.
  • 1 teaspoon Ground Cinnamon Introduces warmth and depth.
  • 1 teaspoon Ground Black Pepper Provides heat and enhances flavor.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 teaspoon Ground Coriander Offers a citrusy flavor that brightens the dish.
  • 4 cloves Garlic Infuse the marinade with robust, aromatic flavor.
  • 1 tablespoon Lemon Juice Adds tanginess and brightens the overall flavor of the chicken.
For the Garlic Sauce
  • 1 cup Plain Greek Yogurt Forms the base of the garlic sauce, providing creaminess. Note: Can replace with sour cream for a different flavor.
  • ¼ cup Mayonnaise Adds extra creaminess to the garlic sauce.
  • 3 cloves Minced Garlic Delivers sharp flavor in the sauce. Note: Adjust amount for desired intensity.
  • ½ tablespoon Lemon Juice
  • 1 pinch Salt

Equipment

  • mixing bowl
  • Grill or Oven
  • Resealable plastic bag or Shallow dish

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together olive oil, ground cumin, ground paprika, ground turmeric, ground cinnamon, ground black pepper, salt, ground coriander, minced garlic, and lemon juice until well combined.
  2. Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is well coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour or up to 8 hours.
  3. Preheat your grill to medium-high heat, or set your oven to 425°F (220°C) about 15 minutes before cooking.
  4. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for approximately 5–6 minutes per side or until it reaches an internal temperature of 165°F (75°C). If baking, place on a lined baking sheet and roast for 25–30 minutes.
  5. While the chicken cooks, prepare the garlic sauce by mixing Greek yogurt, mayonnaise, minced garlic, lemon juice, and salt until smooth. Refrigerate for at least 15 minutes.
  6. Once the chicken is cooked, allow it to rest for a few minutes before slicing into strips. Serve in warm pita bread or over rice, drizzling generously with the garlic sauce and garnishing with lettuce, tomatoes, and cucumber.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Best when marinated for at least 1 hour, but 8 hours is ideal for maximum taste. Store leftovers in an airtight container in the fridge for up to 4 days.

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