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chicken-shawarma-with-garlic-sauce-recipe--easy---delicious----k-popkitchen_feature

Easy Chicken Shawarma Recipe with Creamy Garlic Sauce

Bring the vibrant flavors of Middle Eastern street food to your dinner table with this easy chicken shawarma recipe featuring tender marinated chicken and a creamy yogurt garlic sauce. Perfect for busy weeknights, meal prep, or entertaining guests, this restaurant-worthy dish comes together in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless, skinless chicken thighs
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tbsp white vinegar
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup Greek yogurt
  • 3 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp fresh dill, chopped
  • Salt and pepper to taste

Method
 

Instructions
  1. Prepare the Marinade: In a medium bowl, whisk together olive oil, minced garlic, lemon juice, vinegar, and all the spices until well combined.
  2. Marinate the Chicken: Place chicken thighs in a large ziplock bag or bowl. Pour the marinade over the chicken, making sure each piece is thoroughly coated. Seal and refrigerate for at least 2 hours, or overnight for best results.
  3. Cook the Shawarma: Heat a large skillet or grill pan over medium-high heat. Remove chicken from marinade (letting excess drip off) and cook for 6-8 minutes per side, until golden brown and cooked through.
  4. Make the Garlic Sauce: While the chicken cooks, combine Greek yogurt, minced garlic, lemon juice, olive oil, and fresh dill in a small bowl. Mix well and season with salt and pepper. Refrigerate until ready to serve.
  5. Assemble and Serve: Slice the cooked chicken into thin strips. Serve warm in pita wraps with garlic sauce, chopped tomatoes, cucumbers, red onion, and fresh parsley.

Notes

For the most tender chicken strips, always slice against the grain after cooking. Don't overcrowd the pan - cook chicken in batches if necessary to ensure proper browning. Both the marinade and garlic sauce can be prepared up to 2 days in advance.