Authentic Chicken Shawarma Recipe with Creamy Garlic Sauce – Easy Middle Eastern Dinner
Authentic Chicken Shawarma Recipe with Creamy Garlic Sauce
Bring the vibrant flavors of Middle Eastern street food right into your kitchen with this easy chicken shawarma recipe! Perfect for busy weeknights or meal prep, this grilled chicken wrapped in warm pita with creamy garlic sauce will transport your taste buds to the bustling markets of the Mediterranean. The secret lies in the aromatic marinade that infuses the chicken with authentic spices, combined with a tangy yogurt-based garlic sauce that’s simply addictive.
Ingredients
For the Chicken Shawarma Marinade:
- 1.5 lbs chicken breast or thighs, sliced thinly
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Yogurt Garlic Sauce:
- 1 cup plain Greek yogurt
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
For Serving:
- 6 pita breads or wraps
- Lettuce or cabbage
- Sliced tomatoes
- Sliced cucumbers
- Red onion, thinly sliced
Step-by-Step Instructions
Step 1: Prepare the Chicken Marinade
In a medium bowl, combine all the marinade ingredients – olive oil, minced garlic, lemon juice, and spices. Mix well until you have a smooth paste. Add the thinly sliced chicken pieces and toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 2: Make the Garlic Sauce
While the chicken marinates, prepare the yogurt garlic sauce. Combine Greek yogurt, minced garlic, lemon juice, olive oil, and chopped parsley in a small bowl. Whisk until smooth and creamy. Season with salt and pepper to taste. Refrigerate until ready to use.
Step 3: Cook the Chicken
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken slices in batches, about 3-4 minutes per side, until golden brown and cooked through. Alternatively, you can bake in a 400°F oven for 15-20 minutes.
Step 4: Assemble the Shawarma Wraps
Warm the pita breads briefly. Spread a generous amount of garlic sauce on each pita. Add lettuce or cabbage, sliced tomatoes, cucumbers, and red onion. Top with the cooked chicken shawarma slices. Roll tightly and serve immediately.
Expert Tips for Perfect Shawarma
Slice Chicken Thinly: Thin slices ensure even cooking and maximum marinade absorption.
Marinate Overnight: For the most flavorful chicken, marinate overnight in the refrigerator.
Don’t Overcrowd the Pan: Cook chicken in batches to get that perfect golden sear.
Warm Your Pita: Warm pita bread is more pliable and enhances the overall experience.
Meal Prep Friendly: Double the recipe and store cooked chicken separately for easy lunches throughout the week.
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are actually more traditional for shawarma as they stay juicier during cooking.
How long does the garlic sauce last?
The yogurt garlic sauce will keep for 3-4 days in the refrigerator when stored in an airtight container.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free wraps or serve the shawarma over rice or salad instead.
Is this recipe spicy?
The cayenne pepper adds mild heat – you can adjust the amount or omit it completely for a milder version.
Authentic Chicken Shawarma Recipe with Creamy Garlic Sauce
Ingredients
Method
- Prepare the Chicken Marinade: In a medium bowl, combine all the marinade ingredients – olive oil, minced garlic, lemon juice, and spices. Mix well until you have a smooth paste. Add the thinly sliced chicken pieces and toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Make the Garlic Sauce: While the chicken marinates, prepare the yogurt garlic sauce. Combine Greek yogurt, minced garlic, lemon juice, olive oil, and chopped parsley in a small bowl. Whisk until smooth and creamy. Season with salt and pepper to taste. Refrigerate until ready to use.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken slices in batches, about 3-4 minutes per side, until golden brown and cooked through. Alternatively, you can bake in a 400°F oven for 15-20 minutes.
- Assemble the Shawarma Wraps: Warm the pita breads briefly. Spread a generous amount of garlic sauce on each pita. Add lettuce or cabbage, sliced tomatoes, cucumbers, and red onion. Top with the cooked chicken shawarma slices. Roll tightly and serve immediately.
