Description
A delicious and flavor-packed Chicken Shawarma with a creamy garlic sauce, perfect for a weeknight dinner that brings street food vibes right to your kitchen.
Ingredients
Marinade Ingredients
- 1 lb chicken thighs (Juicy and forgiving, perfect for high-heat cooking.)
- 3 tbsp olive oil (Helps carry flavor and encourages caramelization.)
- 2 tbsp lemon juice (Brightens and tenderizes; do not overdo it.)
- 4 cloves garlic (Fresh and generous for that signature kick.)
- 1 tsp salt (Essential for balance.)
- 1 tsp black pepper (Essential for balance.)
- 1 tbsp cumin (Warm aromatic spice.)
- 1 tbsp coriander (Warm aromatic spice.)
- 1 tbsp paprika (Adds color and sweetness.)
- 1/2 tsp turmeric (Adds warmth.)
- 1/4 tsp cinnamon (For depth.)
- 1 tbsp plain yogurt (Optional for extra tenderness.)
Garlic Sauce Ingredients
- 1 cup Greek yogurt (Creamy base for the garlic sauce.)
- 2 cloves finely grated garlic (For the garlic flavor.)
- 1 tbsp lemon juice (Adds acidity.)
- 1 tbsp olive oil (To enrich the sauce.)
- 1/2 tsp salt (Enhances flavor.)
- 1 pinch sugar (Optional, if lemon is extra tart.)
Topping Ingredients
- 4 pieces pita or flatbread (Choose sturdy ones that can bend without cracking.)
- 1 cup pickled cucumbers (For crunch.)
- 1 cup shaved onions (Tossed with sumac for flavor.)
- 1 cup juicy tomatoes (Freshness.)
- 1/2 cup fresh herbs (Like parsley or dill.)
- 1 cup fries (Optional for weekend vibes.)
Instructions
Marinating the Chicken
- Pat the chicken dry before marinating to help the oil and spices stick.
- In a bowl, mix together olive oil, lemon juice, garlic, spices, salt, and pepper.
- Massage the marinade into the chicken thighs evenly.
- Let the chicken marinate for at least 30 minutes or up to overnight in the fridge.
Making the Garlic Sauce
- For yogurt garlic dip, mix together Greek yogurt, grated garlic, lemon juice, olive oil, salt, and optional sugar.
- For toum, blend garlic and salt to a paste, and slowly drizzle in oil while blending until emulsified.
Cooking the Chicken
- Preheat the skillet, oven, or air fryer according to your method choice.
- For pan-searing, cook the chicken for 4 to 6 minutes per side until browned and cooked through.
- For oven roasting, spread on a sheet pan and roast at 425°F for 18 to 24 minutes, flipping once.
- For air fryer, cook at 390°F for 10 to 14 minutes, flipping halfway through.
- Let the chicken rest for 5 minutes before slicing.
Assembling the Shawarma
- Warm the pita or flatbread to ensure flexibility.
- Spread a generous layer of garlic sauce on the bread.
- Add slices of shawarma, followed by toppings: cucumbers, onions, tomatoes, and herbs.
- Optional: add fries inside the wrap.
Notes
Store leftovers in shallow containers and refrigerate for up to 4 days. For meal prep, reheat in a skillet with water or in the oven to maintain juiciness.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dinner, Main Course
- Cuisine: Mediterranean, Middle Eastern