Chicken Shawarma with Creamy Garlic Sauce
A flavorful Middle Eastern dish featuring marinated, spiced chicken served with a rich and tangy garlic sauce, perfect for wraps or bowls.
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs (or breast, sliced thinly)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp cayenne pepper (adjust for spice)
- 1 tsp salt
- ½ tsp black pepper
Creamy Garlic Sauce (Toum) Ingredients
- ½ cup Greek yogurt (or plain yogurt)
- ¼ cup mayonnaise
- 3 garlic cloves, minced (or 1 tbsp garlic paste)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley (optional)
For Serving
- 4 pita breads or flatbreads (warmed)
- Sliced cucumbers, tomatoes, and red onions
- Pickles or olives (optional)
- Fresh parsley or mint
Instructions
- Marinate Longer: For deeper flavor, marinate chicken overnight (up to 24 hours).Grill or Pan-Sear: Grill for smoky char or use a cast-iron skillet for crisp edges.Rest Before Slicing: Let cooked chicken rest 5 minutes to retain juices.Sauce Consistency: Thin the garlic sauce with water or lemon juice if too thick.
Notes
- Chicken: Thighs stay juicier, but breast works if sliced thinly.
- Yogurt Substitute: Use dairy-free yogurt for a vegan version.
- Spice Adjustments: Reduce cayenne for milder heat.