Instructions:
Prepare the Marinade:
In a large bowl, mix together the olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, minced garlic, lemon juice, salt, and pepper.
Add the chicken thighs to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight for best flavor.
Cook the Chicken:
Preheat a grill, grill pan, or skillet over medium-high heat.
Cook the marinated chicken thighs for 5-7 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C).
Remove from the heat and let the chicken rest for 5 minutes before slicing into strips.
Make the Creamy Garlic Sauce:
HomeChicken Shawarma with Creamy Garlic Sauce
Chicken Shawarma with Creamy Garlic Sauce
In a small bowl, mix together the Greek yogurt, mayonnaise, minced garlic, lemon juice, olive oil, and a pinch of salt. Adjust seasoning to taste.
Assemble the Shawarma:
Warm the pita bread or flatbreads in a skillet or oven.
Spread a generous amount of creamy garlic sauce on each bread, then layer with sliced chicken and fresh vegetables.
Add pickled turnips or radishes, if desired, for extra tang and crunch.
Serve:
Roll the shawarma tightly and serve warm. Enjoy with extra garlic sauce on the side for dipping!
Tips:
Oven Option: If you prefer, bake the marinated chicken at 400°F (200°C) for 25-30 minutes, flipping halfway through.
Vegetarian Alternative: Swap the chicken for marinated roasted chickpeas or grilled halloumi.
Make Ahead: Both the marinade and garlic sauce can be prepared a day in advance for easy assembly.
Enjoy your tender and flavorful Chicken Shawarma with Creamy Garlic Sauce—a restaurant-quality dish made at home! 🐔🌯🧄
