Chicken Shawarma With Garlic Sauce (Printable View)
Tender spiced chicken in warm pita with rich garlic sauce and fresh vegetables
# What You'll Need:
→ Chicken Marinade
01 - 1.5 lbs boneless skinless chicken thighs
02 - 3 tbsp plain Greek yogurt
03 - 3 tbsp olive oil
04 - 4 cloves garlic, minced
05 - 1.5 tsp ground cumin
06 - 1.5 tsp ground coriander
07 - 1.5 tsp ground paprika
08 - 1 tsp ground turmeric
09 - 1 tsp ground allspice
10 - 1 tsp ground cinnamon
11 - 0.5 tsp cayenne pepper
12 - 1.5 tsp kosher salt
13 - 0.5 tsp black pepper
14 - Juice of 1 large lemon
→ Creamy Garlic Sauce
15 - 4 large garlic cloves, finely minced
16 - 1 cup mayonnaise
17 - 2 tbsp plain Greek yogurt
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp olive oil
20 - 0.5 tsp salt
21 - 0.25 tsp ground white pepper
→ For Serving
22 - 4 large pita breads or flatbreads
23 - 1 cup shredded romaine lettuce
24 - 1 cup sliced cucumbers
25 - 1 cup sliced tomatoes
26 - 0.5 red onion, thinly sliced
27 - 0.25 cup chopped fresh parsley
# How-To Steps:
01 - Combine yogurt, olive oil, garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne, salt, pepper, and lemon juice in a large bowl. Add chicken thighs and toss to coat completely. Cover and refrigerate for at least 1 hour, up to 12 hours for optimal flavor.
02 - Whisk together mayonnaise, Greek yogurt, garlic, lemon juice, olive oil, salt, and white pepper in a small bowl until smooth. Refrigerate until ready to serve.
03 - Preheat oven to 425°F. Arrange marinated chicken thighs on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping once, until chicken is browned and reaches internal temperature of 165°F. Let rest for 5 minutes, then slice thinly.
04 - Warm pita breads. Top each with lettuce, cucumbers, tomatoes, onions, and sliced chicken. Drizzle generously with creamy garlic sauce and garnish with chopped parsley. Wrap and serve immediately.
# Expert Advice:
01 -
- The chicken stays incredibly juicy thanks to a yogurt marinade that works like magic
- You can prep everything ahead and assemble in minutes when hunger hits
02 -
- Marinating longer than 12 hours can make the texture weirdly soft, so find that sweet spot
- Letting the chicken rest before slicing is the difference between juicy and dry meat
03 -
- Finish the chicken under the broiler for 2 minutes if you want those restaurant-quality charred edges
- Grating the garlic for the sauce instead of mincing makes it smoother and more potent