Chicken Shawarma with tender, spiced chicken and creamy garlic sauce, perfect for wraps or plated meals.
Ingredients
1 ½ pounds boneless, skinless chicken thighs
4 cloves garlic, minced
2 tablespoons plain yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
1 teaspoon salt
For the garlic sauce:
4 cloves garlic
½ cup mayonnaise or Greek yogurt
2 tablespoons lemon juice
2 tablespoons olive oil
¼ teaspoon salt
Optional garnishes:
Chopped fresh parsley
Sliced pickles
Thinly sliced onions
Pita bread or flatbreads
Instructions
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Combine garlic, yogurt, olive oil, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, black pepper, and salt to make the marinade. Coat chicken and refrigerate 1–4 hours.
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Blend garlic, mayonnaise or yogurt, lemon juice, olive oil, and salt until smooth for the sauce.
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Preheat oven to 425°F (220°C) or heat a skillet.
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Bake chicken 25–30 minutes or cook on skillet 6–8 minutes per side until internal temperature reaches 165°F (74°C).
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Rest chicken 5 minutes, then slice. Warm bread.
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Spread garlic sauce on bread, add chicken and optional garnishes, then fold or roll.
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Serve immediately while warm.