Chicken Shawarma Garlic Sauce (Print-Friendly Version)
Succulent, spiced chicken pairs with tangy garlic sauce, fresh vegetables, and warm pita for vibrant flavor.
# What You’ll Need to Make This:
→ Chicken Marinade
01 -
900 g boneless, skinless chicken thighs
02 -
45 ml olive oil
03 -
10 g ground cumin
04 -
10 g ground paprika
05 -
5 g ground turmeric
06 -
2 g ground cinnamon
07 -
4 garlic cloves, finely minced
08 -
15 ml freshly squeezed lemon juice
09 -
Salt and black pepper, to taste
→ Creamy Garlic Sauce
10 -
120 g Greek yogurt
11 -
30 g mayonnaise
12 -
15 ml freshly squeezed lemon juice
13 -
3 garlic cloves, finely minced
14 -
Salt and black pepper, to taste
→ Serving Accompaniments (Optional)
15 -
Pita bread or flatbread, warmed
16 -
Tomatoes, sliced
17 -
Cucumbers, sliced
18 -
Red onion, thinly sliced
19 -
Fresh lettuce or mixed greens
20 -
Pickles
21 -
Fresh herbs such as mint, parsley, or cilantro
# How to Prepare:
01 -
Combine olive oil, cumin, paprika, turmeric, cinnamon, minced garlic, lemon juice, salt, and black pepper in a bowl, mixing to form a homogeneous marinade.
02 -
Place chicken thighs in a large bowl or resealable bag, add the marinade, and massage thoroughly to coat all pieces. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
03 -
Remove chicken from refrigerator. For grilling, preheat grill to medium-high and cook thighs 6–8 minutes per side until fully cooked and lightly charred. For baking, preheat oven to 220°C and bake on a sheet for 25–30 minutes. For pan-searing, heat skillet over medium-high and cook 6–7 minutes per side until golden and cooked through.
04 -
In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and black pepper. Mix until creamy and smooth, then refrigerate until serving.
05 -
Transfer cooked chicken to a board and allow to rest for 5 minutes. Slice into thin strips against the grain for ideal tenderness.
06 -
Warm pita bread. Fill with sliced chicken, desired accompaniments, and drizzle with creamy garlic sauce before folding and serving.
# Extra Tips:
01 -
For maximum flavor infusion, marinate chicken overnight.
02 -
Slice chicken thinly against the grain to achieve traditional shawarma texture.
03 -
Adjust the sauce consistency with a splash of water or extra lemon juice as needed.
04 -
Serve as a wrap, over rice, or in a Mediterranean-style bowl.
05 -
Marinated chicken can be held refrigerated for up to 24 hours before cooking.
06 -
Cooked chicken and garlic sauce may be refrigerated separately for up to 3 days.