Description
A mouthwatering Chicken Shawarma recipe featuring a decadent creamy garlic sauce, perfect for a flavorful and satisfying meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 1/4 cup plain yogurt
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1/4 cup mayonnaise
- 2 tbsp chopped fresh parsley
- Pita bread or flatbreads, for serving
- Optional toppings: lettuce, tomatoes, onions, pickles
Instructions
- In a bowl, combine chicken pieces with olive oil, cumin, paprika, turmeric, coriander, cayenne pepper (if using), salt, and black pepper. Toss to coat evenly.
- Marinate the chicken for at least 30 minutes, or preferably for a few hours in the refrigerator.
- Preheat your grill or a skillet over medium-high heat.
- Cook the chicken until it’s golden brown and cooked through, about 6-8 minutes per side depending on the heat.
- While the chicken is cooking, prepare the creamy garlic sauce. In a separate bowl, whisk together yogurt, lemon juice, minced garlic, mayonnaise, and chopped parsley. Season with salt and pepper to taste.
- Warm the pita bread or flatbreads.
- Assemble the shawarma by filling the warm pita bread with the cooked chicken, creamy garlic sauce, and your desired toppings.
- Serve immediately.
Notes
- For a deeper flavor, marinate the chicken overnight.
- If you don’t have chicken thighs, chicken breast can be used, but be careful not to overcook it.
- Adjust the amount of cayenne pepper to your spice preference.
- The creamy garlic sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling/Pan-Frying
- Cuisine: Middle Eastern