Chicken Shawarma With Creamy Garlic Sauce (Printer-friendly)
Spiced chicken thighs wrapped in warm pita with creamy garlic sauce and fresh vegetables for an authentic Middle Eastern experience.
# 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 - 1/2 tsp cayenne pepper
12 - 1.5 tsp kosher salt
13 - 1/2 tsp black pepper
14 - Juice of 1 large lemon
→ Creamy Garlic Sauce
15 - 4 large garlic cloves, finely minced or grated
16 - 1 cup mayonnaise
17 - 2 tbsp plain Greek yogurt or tahini for dairy-free
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp olive oil
20 - 1/2 tsp salt
21 - 1/4 tsp ground white pepper
→ Serving Components
22 - 4 large pita breads or flatbreads
23 - 1 cup shredded romaine lettuce
24 - 1 cup sliced cucumbers
25 - 1 cup sliced tomatoes
26 - 1/2 red onion, thinly sliced
27 - 1/4 cup chopped fresh parsley
# How to Prepare:
01 - In a large bowl, combine the yogurt, olive oil, garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne, salt, pepper, and lemon juice. Add the chicken thighs, tossing to coat completely. Cover and marinate in the refrigerator for at least 1 hour, or up to 12 hours for best flavor.
02 - In a small bowl, whisk together the mayonnaise, Greek yogurt or tahini, garlic, lemon juice, olive oil, salt, and white pepper until smooth. Refrigerate until ready to use.
03 - Preheat oven to 425°F or preheat a grill to medium-high. Arrange marinated chicken thighs on a parchment-lined baking sheet or grill grate. Roast or grill for 25-30 minutes, flipping once, until chicken is browned and cooked through. Let rest 5 minutes, then slice thinly.
04 - Warm the pita breads. Top each with lettuce, cucumbers, tomatoes, onions, and sliced chicken. Drizzle generously with creamy garlic sauce. Garnish with chopped parsley and serve immediately, wrapping the pita around the fillings.
# Expert Advice:
01 -
- The marinade transforms ordinary chicken into something that tastes like its been spinning on a rotisserie for hours
- That creamy garlic sauce is shockingly good and will make you want to put it on everything
- Assembly is fun and customizable like having your own shawarma shop at home
02 -
- Letting the chicken rest before slicing keeps all those juices inside instead of running onto your cutting board
- The sauce tastes better after sitting for an hour so make it first and let it hang out in the fridge
03 -
- Slice the chicken while its slightly warm but not piping hot so it stays tender and juicy
- Grate the garlic for the sauce instead of mincing it for a smoother more intense flavor that melts into the creamy base