Chicken Shawarma with Garlic Sauce Recipe

Introduction

Enjoy the vibrant flavors of the Middle East with this easy Chicken Shawarma with Garlic Sauce recipe. Ready in just one hour, it blends aromatic spices with tender chicken and a creamy, garlicky sauce that’s perfect for wraps or plates. Ideal for a quick weeknight dinner or a flavorful meal any day.

Ingredients

• 1.5 lbs of boneless chicken thighs or breasts, cut into strips
• 2 tablespoons of olive oil
• 2 teaspoons of ground cumin
• 1 teaspoon of ground paprika
• 1 teaspoon of ground turmeric
• 1 teaspoon of ground coriander
• 1 teaspoon of ground cinnamon
• 2 cloves of garlic, minced
• 1 tablespoon of lemon juice
• Salt and black pepper to taste
• For the Garlic Sauce:
• 1 cup of mayonnaise
• 2 tablespoons of minced garlic
• 1 tablespoon of lemon juice
• Salt to taste

Instructions

1. Step 1: In a large bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and black pepper. Mix well, then add the chicken strips. Marinate for at least 30 minutes, or up to overnight for deeper flavor.
2. Step 2: Preheat your grill or a non-stick pan over medium-high heat. Add a few drops of oil to prevent sticking and help with browning.
3. Step 3: Cook the marinated chicken for 5-7 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
4. Step 4: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and a pinch of salt. Adjust garlic and seasoning to taste.
5. Step 5: Let the cooked chicken rest for a few minutes, then slice it into bite-sized pieces. Serve in pita bread or on a plate with garlic sauce drizzled over. Add fresh vegetables, pickled turnips, or a simple salad on the side.

Tips & Variations

• For a vegetarian option, swap chicken with marinated mushrooms or tofu for a similar texture and flavor.
• Use Greek yogurt instead of olive oil in the marinade for a creamier texture and tanginess.
• For a lighter garlic sauce, substitute mayonnaise with Greek yogurt or silken tofu.
• Marinate the chicken overnight to enhance the depth of the shawarma spices.

Storage

Store leftover chicken and garlic sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a pan or microwave until warmed through. The garlic sauce is best served cold and should not be heated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts work well in this recipe. Thighs are juicier and more forgiving, but breasts will still yield flavorful results.

How do I know when the chicken is fully cooked?

Cook the chicken until it reaches an internal temperature of 165°F (75°C). The meat should be opaque and juices should run clear when cut.

Chicken Shawarma with Garlic Sauce Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

Enjoy a flavorful and aromatic Chicken Shawarma with Garlic Sauce, a classic Middle Eastern dish featuring tender, spiced chicken thighs grilled to perfection and complemented by a creamy, garlicky sauce. This recipe combines a blend of warm spices with a quick marination process and simple pan or grill cooking, making it a delicious meal ready in just an hour.

• Author: Cleo
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

For the Chicken Shawarma:

• 1.5 lbs boneless chicken thighs or breasts, cut into strips
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and black pepper to taste

For the Garlic Sauce:

• 1 cup mayonnaise
• 2 tablespoons minced garlic
• 1 tablespoon lemon juice
• Salt to taste

Instructions

1. Marinate the Chicken: In a large bowl, combine olive oil, ground cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and black pepper. Mix well to form a flavorful marinade. Add the chicken strips, ensuring they are well coated, and let them marinate for at least 30 minutes. For best flavor, marinate up to overnight.
2. Preheat Your Grill or Pan: Heat your grill or a non-stick pan over medium-high heat. Add a few drops of olive oil to prevent sticking and to promote even browning of the chicken.
3. Cook the Chicken: Place the marinated chicken strips on the preheated grill or pan. Cook for about 5-7 minutes per side until the chicken is golden brown and fully cooked through. Ensure the internal temperature reaches 165°F (75°C) for safety.
4. Prepare the Garlic Sauce: While the chicken cooks, whisk together mayonnaise, minced garlic, lemon juice, and a pinch of salt in a small bowl. Adjust the garlic or seasoning to taste for a richer flavor.
5. Assemble and Serve: Let the cooked chicken rest briefly before slicing into bite-sized pieces. Serve the chicken in warm pita bread or on a plate, drizzled generously with the garlic sauce. Enhance the dish with fresh vegetables, pickled turnips, or a simple salad on the side.

Notes

• For a vegetarian alternative, substitute chicken with marinated mushrooms or tofu.
• Greek yogurt can replace olive oil in the marinade for a creamier texture.
• For a lighter garlic sauce, swap mayonnaise for Greek yogurt or silken tofu.
• Marinating the chicken longer enhances the flavor deeply.
• Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for food safety.

Keywords: Chicken Shawarma, Garlic Sauce, Middle Eastern Recipe, Grilled Chicken, Shawarma Marinade, Garlic Sauce Recipe