Name: Chicken Shawarma with Garlic Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless chicken thighs or breasts, cut into strips; 2 tablespoons olive oil; 2 teaspoons ground cumin; 1 teaspoon ground paprika; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 2 cloves garlic, minced; 1 tablespoon lemon juice; Salt and black pepper to taste; Marinated mushrooms or tofu instead of chicken for a vegetarian option; Greek yogurt instead of olive oil for a creamier texture; 1 cup mayonnaise; 2 tablespoons minced garlic; 1 tablespoon lemon juice; Salt to taste

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Introduction

Chicken Shawarma with Garlic Sauce is a flavorful Middle Eastern dish that’s perfect for a quick weeknight dinner or a casual gathering. Tender, spiced chicken paired with a creamy garlic sauce creates a delicious and satisfying meal. This recipe is easy to prepare and customizable to suit your taste.

A close-up image of a wrap showing three main layers: at the bottom is a soft beige pita bread, folded around layers of grilled chicken pieces with a dark brown char and crispy texture, topped with small pieces of fresh bright green parsley. A creamy white sauce with visible black pepper specks is being poured generously over the grilled chicken from above by a woman’s hand, creating a thick stream that drapes over the meat. The wrap sits on a white marbled surface, with a blurred lemon wedge in the background adding a pop of yellow color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless chicken thighs or breasts, cut into strips
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cinnamon
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and black pepper to taste
1 cup mayonnaise
2 tablespoons minced garlic
1 tablespoon lemon juice
Salt to taste

Instructions

Step 1: In a large bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper. Mix well. Add the chicken strips and marinate for at least 30 minutes, or up to overnight for deeper flavor.
Step 2: Preheat your grill or non-stick pan over medium-high heat. Add a few drops of oil to prevent sticking and encourage browning.
Step 3: Place the marinated chicken on the grill or pan. Cook for 5-7 minutes on each side, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Step 4: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and a pinch of salt. Adjust garlic and seasoning to taste.
Step 5: Let the cooked chicken rest for a few minutes, then slice into bite-sized pieces. Serve in pita bread or on a plate, drizzled with garlic sauce. Add fresh vegetables, pickled turnips, or a simple salad as accompaniments.

Tips & Variations

For a vegetarian option, substitute chicken with marinated mushrooms or tofu.
Use Greek yogurt instead of olive oil in the marinade for a creamier texture.
Adjust the garlic amount in the sauce for milder or stronger flavor.
Serve with warm pita bread and a sprinkle of fresh parsley for added freshness.

Storage

Store leftover chicken and garlic sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave until warmed through. Garlic sauce is best served cold or at room temperature and should not be heated.

How to Serve

A pita wrap filled with three main layers is held by a woman's hand on the right. The bottom layer is made of grilled, browned chicken pieces with a slightly crispy texture. Above the chicken, there are fresh chopped vegetables including green cucumbers, red tomatoes, and leafy green herbs. The top layer is a drizzle of thick white sauce with visible herbs that partly spills over the edge of the pita. The pita bread is soft with a light beige color, slightly puffed and folded around the fillings. The wrap is placed on a wooden board against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, though it can be leaner and may cook faster. Keep an eye to avoid overcooking and drying out the meat.

Is it possible to make the garlic sauce dairy-free?

Absolutely. Use a dairy-free mayonnaise alternative to keep the sauce creamy without dairy.