A delicious Chicken Shawarma recipe served with a creamy garlic sauce, perfect for a flavorful meal.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling or Skillet Cooking
Cuisine:Middle Eastern
Diet:Gluten Free
Ingredients
Scale
2 lbs boneless, skinless chicken thighs
1/4 cup olive oil
3 tablespoons ground cumin
3 tablespoons ground coriander
2 tablespoons paprika
2 teaspoons ground turmeric
2 teaspoons ground cinnamon
1 teaspoon cayenne pepper
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
Juice of 2 lemons
1 cup plain Greek yogurt
1/4 cup mayonnaise
1 tablespoon lemon juice
Pita bread or flatbreads, for serving
Sliced cucumbers, tomatoes, and red onions, for garnish
Instructions
In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, minced garlic, salt, black pepper, and lemon juice. Mix well to create a marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or preferably overnight for better flavor.
Preheat your grill or a large skillet over medium-high heat.
Remove the chicken from the marinade and grill or cook in the skillet for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice char.
Once cooked, let the chicken rest for a few minutes, then slice it into thin strips.
For the creamy garlic sauce, mix together Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper in a bowl until smooth.
To serve, place sliced chicken in pita bread or flatbreads, drizzle with creamy garlic sauce, and top with sliced cucumbers, tomatoes, and red onions.
Notes
For a spicier kick, add more cayenne pepper or serve with hot sauce.
You can substitute chicken thighs with chicken breasts for a leaner option, but adjust cooking time as breasts may cook faster.