Juicy Chicken Shawarma with Garlic Sauce
This recipe delivers incredibly juicy, flavor-packed chicken shawarma with a creamy, tangy garlic sauce. A yogurt-based marinade tenderizes the chicken, while a warm blend of spices creates that signature Middle Eastern flavor, all achievable in your own kitchen for a weeknight dinner that beats takeout.
Equipment
- Large bowl
- Whisk
- Small bowl
- Measuring spoons
- Chef's knife
- Cutting board
- Large cast-iron skillet or grill pan
- Tongs
- instant-read thermometer
- Serving platter
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup plain full-fat yogurt
- 3 tbsp lemon juice, fresh
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp cayenne pepper optional
- Salt and black pepper to taste
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 3 cloves garlic, minced for sauce
- 1 tbsp lemon juice for sauce
- Warm pita bread, for serving
- Sliced cucumbers, for serving
- Sliced tomatoes, for serving
- Sliced red onion, for serving
- Fresh parsley, for serving
Instructions
- In a large bowl, whisk together the yogurt, lemon juice, minced garlic, cumin, coriander, turmeric, smoked paprika, cayenne (if using), salt, and pepper.
- Add the chicken thighs and toss until every piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- While the chicken marinates, make the garlic sauce: In a small bowl, combine the mayonnaise, Greek yogurt, minced garlic, lemon juice, and a pinch of salt. Whisk until smooth. Cover and refrigerate until serving.
- Heat a large cast-iron skillet or grill pan over medium-high heat and add a drizzle of oil.
- Shake off excess marinade from the chicken and place it in the hot pan. Cook for 5-6 minutes per side, until deeply golden and charred in spots. The internal temperature should reach 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing against the grain into thin strips.
- Warm the pita bread directly on the stovetop flame or in a dry skillet.
- Spread a generous layer of garlic sauce on the pita, pile on the chicken, and top with cucumbers, tomatoes, red onion, and parsley. Serve immediately.
Notes
For maximum flavor, marinate the chicken overnight. Do not overcrowd the pan; cook in batches if necessary to ensure a good sear. The garlic sauce can be made up to 3 days in advance. Leftover chicken and sauce can be stored separately in the refrigerator for up to 4 days. For a lighter sauce, substitute the mayonnaise with silken tofu.