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Chicken Shawarma with Garlic Sauce

A flavorful chicken dish marinated with spices, grilled to perfection, and served with a creamy garlic sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken thighs or breasts, sliced Use boneless, skinless for best results.
  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • to taste Salt and pepper
For the Garlic Sauce
  • 4 cloves garlic, minced
  • 1/4 cup plain yogurt
  • 1/4 cup mayonnaise
  • 2 tbsp lemon juice
  • a pinch salt For taste.
For Serving
  • Pita bread Pita bread, for serving
  • to taste Fresh vegetables (lettuce, tomatoes, cucumbers) Add your favorite toppings.

Method
 

Marination
  1. In a bowl, combine the olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Add the chicken and toss to coat. Let it marinate for at least 15 minutes. For best results, marinate it for 1-2 hours in the fridge.
Garlic Sauce Preparation
  1. In a separate bowl, mix the minced garlic, yogurt, mayonnaise, lemon juice, and a pinch of salt. Stir until well combined, and set aside.
Cooking the Chicken
  1. Heat a grill pan or skillet over medium-high heat. Add the chicken in a single layer and cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Check that the internal temperature reaches 165°F (75°C).
Pita Warming
  1. In the last few minutes of cooking, warm the pita bread on the grill or in a dry skillet for about 1 minute on each side.
Assembly
  1. Place cooked chicken on the pita, drizzle with garlic sauce, and add fresh vegetables as desired. Wrap it up or serve it open-faced.
Serving
  1. Your delicious Chicken Shawarma with Garlic Sauce is ready to be enjoyed!

Notes

For substitutions, consider using boneless, skinless chicken thighs or alternate proteins like beef or lamb. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat slowly for best results.