Chicken Shawarma with Creamy Garlic Sauce
Spiced Chicken Shawarma Wraps with Luscious Garlic Yogurt Sauce
Ingredients:
For the Chicken Marinade:
2 lbs boneless, skinless chicken thighs
3 tablespoons plain Greek yogurt
1/4 cup olive oil
Juice of 1 lemon
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
For the Creamy Garlic Sauce:
1/2 cup mayonnaise
1/2 cup Greek yogurt
4 cloves garlic, finely grated
1 tablespoon lemon juice
Salt, to taste
To Serve:
Warm pita bread or flatbreads
Sliced cucumbers
Chopped tomatoes
Shredded lettuce or cabbage
Pickled onions or turnips (optional)
Directions:
In a large bowl, whisk together all marinade ingredients. Add chicken thighs and toss to coat. Cover and marinate for at least 2 hours, preferably overnight in the fridge.
While the chicken marinates, whisk together all garlic sauce ingredients in a small bowl. Refrigerate until ready to serve.
Preheat oven to 425°F (220°C) or heat a grill pan over medium-high heat.
Arrange chicken thighs on a baking sheet lined with foil or grill directly until cooked through and slightly charred, about 20–25 minutes. Let rest for 5 minutes, then slice thinly.
Warm pita bread and fill with sliced shawarma chicken, veggies, and a generous drizzle of creamy garlic sauce.
Serve immediately with lemon wedges and extra sauce on the side.
Prep Time: 15 minutes | Marinate Time: 2 hours | Cooking Time: 25 minutes | Total Time: 2 hours 40 minutes
Kcal: 480 kcal | Servings: 6 servings