Go Back
To make the best chicken shawarma, you need a few key ingredients: - 1 lb boneless, skinless chicken thighs - 4 cloves garlic, minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground paprika - 1 teaspoon ground turmeric - 1 teaspoon ground cinnamon - 1/4 teaspoon cayenne pepper (adjust for spice preference) - 3 tablespoons olive oil - 1 tablespoon apple cider vinegar - Salt and pepper to taste These ingredients create a rich flavor that makes the chicken tender and juicy. The spices mix well with the garlic and olive oil, giving the chicken a wonderful taste. The sauce is just as important as the chicken. For the creamy garlic sauce, you need: - 1/2 cup plain yogurt - 3 tablespoons mayonnaise - 2 cloves garlic, minced - 1 tablespoon lemon juice - Salt to taste This sauce adds a cool and tangy flavor that pairs perfectly with the warm, spiced chicken. The yogurt and mayonnaise make it creamy and delicious. To make your shawarma even better, consider these optional garnishes: - Fresh vegetables (tomatoes, cucumbers, lettuce) - Sliced red onions - Fresh parsley These fresh toppings add crunch and color. They also provide a nice contrast to the warm chicken and sauce, making every bite exciting. For the full recipe, you can follow the steps to create this delightful dish. To make the chicken tasty, start with the marinade. In a large bowl, mix: - 4 cloves garlic, minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground paprika - 1 teaspoon ground turmeric - 1 teaspoon ground cinnamon - 1/4 teaspoon cayenne pepper (adjust for spice preference) - 3 tablespoons olive oil - 1 tablespoon apple cider vinegar - Salt and pepper to taste This mix creates a flavorful base. Next, add 1 lb of boneless, skinless chicken thighs to the marinade. Coat each piece well. Cover the bowl and place it in the fridge for at least one hour. If you have time, marinate overnight for the best flavor. While the chicken soaks up the flavors, prepare the creamy garlic sauce. In a small bowl, combine: - 1/2 cup plain yogurt - 3 tablespoons mayonnaise - 2 cloves garlic, minced - 1 tablespoon lemon juice - Salt to taste Stir until it’s smooth. This sauce adds a rich flavor to your shawarma. Let it sit for a few minutes. This time allows the flavors to blend and become even tastier. Now it’s time to cook the chicken. Preheat your grill or stovetop skillet over medium-high heat. Once hot, place the marinated chicken thighs on the grill. Cook them for about 6-7 minutes on each side. The chicken is ready when its juices run clear. Use a meat thermometer to ensure it reaches 165°F. After grilling, let the chicken rest for a few minutes before shredding it into bite-sized pieces. To finish, warm 4 pita breads on the grill or in a pan for a few seconds. This step makes them soft and easy to wrap. Next, spread a generous amount of creamy garlic sauce on each pita. Add the shredded chicken on top. Don’t forget to layer your favorite fresh vegetables, like chopped tomatoes, cucumbers, and lettuce. Add sliced red onions for extra crunch. Finally, garnish with fresh parsley and drizzle more creamy garlic sauce on top if you want. Wrap the pita around the filling tightly and serve immediately. Enjoy your delicious Chicken Shawarma with Creamy Garlic Sauce! For the full recipe, check out the details above. To make flavorful chicken shawarma, a good marinade is key. I suggest marinating the chicken for longer. Let it sit for at least one hour, but overnight is best. This helps the spices soak in well. You can also adjust the spices based on your heat preference. If you like it spicy, add more cayenne pepper. If you prefer milder flavors, use less. Grilling the chicken is where the magic happens. For juicy chicken, make sure your grill is hot before you start. Place the chicken thighs on the grill and cook for 6-7 minutes each side. This gives a nice char while keeping the inside moist. To avoid overcooking, use a meat thermometer. The chicken should reach 165°F. If you don’t have a thermometer, check that the juices run clear. Pairing is important for a great meal. Serve your chicken shawarma with fresh sides. I love adding chopped tomatoes, cucumbers, and lettuce. These veggies add freshness and crunch. As for drinks, try serving it with a cool lemonade or yogurt drink. They balance the spices and make each bite delightful. For more ideas, check the Full Recipe. {{image_2}} You can use chicken breast instead of thighs for a lighter option. Chicken breast cooks faster, so watch it closely. If you want a fun twist, try vegetarian options. Roasted vegetables like zucchini and bell peppers work great. You can also use falafel for a tasty plant-based choice. If you like heat, spice up your garlic sauce. Add some chili paste or cayenne pepper for a kick. You can also explore other sauces. Tahini sauce or a zesty yogurt dressing pairs well with chicken shawarma. Each sauce brings its own flavor to the dish. Switching the bread can change the whole meal. Try using lavash instead of pita for a different taste. You can also serve the chicken as a salad. Lay the warm chicken and veggies over a bed of greens. This makes for a fresh, healthy option. For the full recipe, check out the Delicious Chicken Shawarma with Creamy Garlic Sauce section above. To keep your chicken shawarma fresh, store the chicken and sauce separately. This step helps maintain the chicken's moisture and the sauce's creaminess. Use airtight containers to prevent air from drying out the food. Glass containers work well, but plastic ones are fine too. When it’s time to heat up your chicken, the oven or stovetop works best. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet for about 10-15 minutes. On the stovetop, warm it in a pan over medium heat, stirring gently. For the sauce, heat it slowly on low. Stir often to keep the sauce smooth and creamy. You can freeze your shawarma, but it’s best to freeze components separately. The chicken freezes well for up to three months. The sauce can last about one month in the freezer. When you’re ready to eat, thaw everything in the fridge overnight. Then, reheat as mentioned above for a delicious meal. To check if the chicken is fully cooked, use a meat thermometer. The safe internal temperature is 165°F (75°C). If you don’t have a thermometer, you can look for visual cues. The chicken should no longer be pink inside. The juices should run clear when you cut into it. Yes, you can make Chicken Shawarma ahead of time. Marinate the chicken the night before. This will help the flavors blend well. You can grill it just before serving. For gatherings, cook the chicken earlier and store it. Keep it in the fridge. Reheat it quickly before serving for the best taste. Chicken Shawarma pairs well with many side dishes. You can serve it with rice or couscous. Fresh salads, like tabbouleh, are also great choices. For drinks, try serving it with yogurt-based drinks or mint tea. These options add to the meal's cultural feel. Personalizing your Chicken Shawarma is easy. You can adjust the spices in the marinade. Add more cayenne for heat or extra garlic for flavor. You can also change the toppings. Try adding feta cheese or olives for a twist. Adjust the portion sizes to fit your needs as well. You learned how to make Chicken Shawarma from scratch. We covered marinating the chicken, sauce preparation, and grilling techniques. Customizing your shawarma with different proteins and garnishes is easy. Remember to store leftovers properly for the best taste later. This dish is a fun way to impress your friends and family. Enjoy creating your own flavorful version!

Chicken Shawarma with Creamy Garlic Sauce

Savor the taste of homemade delicious chicken shawarma with creamy garlic sauce! This easy recipe combines marinated chicken thighs grilled to perfection and served in warm pita bread with fresh veggies and a rich, tangy sauce. Perfect for a quick weeknight dinner or a fun gathering, these flavorful wraps are sure to impress. Click to explore the full recipe and elevate your cooking game!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

4 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground paprika

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper (adjust for spice preference)

3 tablespoons olive oil

1 tablespoon apple cider vinegar

Salt and pepper to taste

4 pita breads

1 cup chopped fresh vegetables (tomatoes, cucumbers, lettuce)

Sliced red onions (for garnish)

Fresh parsley for garnish

For the Creamy Garlic Sauce:

1/2 cup plain yogurt

3 tablespoons mayonnaise

2 cloves garlic, minced

1 tablespoon lemon juice

Salt to taste

Instructions
 

In a mixing bowl, combine minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, olive oil, apple cider vinegar, salt, and pepper to create a marinade.

    Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour (or overnight for best results).

      While the chicken is marinating, prepare the creamy garlic sauce by mixing yogurt, mayonnaise, minced garlic, lemon juice, and salt in a small bowl. Set aside.

        Preheat your grill or stovetop skillet over medium-high heat. Grill the chicken thighs for about 6-7 minutes on each side or until fully cooked and the juices run clear.

          Remove the chicken from the grill and let it rest for a few minutes before shredding it into bite-sized pieces.

            To assemble, warm the pita bread slightly on the grill or in a pan.

              Spread a generous amount of creamy garlic sauce on the pita, add the shredded chicken, and top with fresh chopped vegetables and sliced red onions.

                Garnish with fresh parsley and drizzle a little more creamy garlic sauce on top if desired.

                  Wrap the pita around the filling and serve immediately.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4