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chicken-shawarma-with-garlic-sauce-recipe--easy---delicious----k-popkitchen_feature

Chicken Shawarma Recipe with Garlic Sauce: Authentic Street Food at Home

Bring the vibrant flavors of Middle Eastern street food to your kitchen with this easy chicken shawarma recipe featuring perfectly spiced chicken and creamy yogurt garlic sauce. This versatile dish works beautifully in pita wraps, over rice, or as part of a Mediterranean-style bowl for a healthy and satisfying weeknight dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless, skinless chicken thighs
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup Greek yogurt
  • 3 cloves garlic, minced
  • 2 tbsp lemon juice
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • Pita bread or wraps
  • Sliced tomatoes
  • Sliced cucumbers
  • Thinly sliced red onion
  • Fresh parsley leaves

Method
 

Instructions
  1. Prepare the marinade by whisking together olive oil, minced garlic, lemon juice, and all spices (cumin, paprika, coriander, turmeric, cayenne, salt, and pepper) in a large bowl until well combined.
  2. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
  3. Heat a grill or grill pan over medium-high heat. Cook the chicken for 6-8 minutes per side, until golden brown and cooked through. Alternatively, bake at 400°F (200°C) for 20-25 minutes.
  4. While the chicken cooks, make the garlic sauce by combining Greek yogurt, minced garlic, lemon juice, parsley, salt, and olive oil in a small bowl. Whisk until smooth and creamy. Refrigerate until ready to serve.
  5. Slice the cooked chicken into thin strips. Warm pita bread slightly, then fill with chicken, tomatoes, cucumbers, red onion, and a generous drizzle of garlic sauce. Garnish with fresh parsley.

Notes

Marinate chicken overnight for maximum flavor. Use cast iron skillet for best crust if pan-searing. Sauce keeps for 5 days refrigerated. Chicken can be frozen in marinade for up to 3 months.