Chicken Shawarma With Creamy Garlic Sauce (Print Version)
Tender spiced chicken wrapped in warm pita with rich garlic sauce and fresh vegetables for authentic Middle Eastern flavors.
# Recipe Ingredients:
→ Chicken Marinade
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 3 tbsp plain Greek yogurt
03 - 3 tbsp olive oil
04 - 4 cloves garlic, minced
05 - 1.5 tsp ground cumin
06 - 1.5 tsp ground coriander
07 - 1.5 tsp ground paprika
08 - 1 tsp ground turmeric
09 - 1 tsp ground allspice
10 - 1 tsp ground cinnamon
11 - 1/2 tsp cayenne pepper
12 - 1.5 tsp kosher salt
13 - 1/2 tsp black pepper
14 - Juice of 1 large lemon
→ Creamy Garlic Sauce
15 - 4 large garlic cloves, finely minced
16 - 1 cup mayonnaise
17 - 2 tbsp plain Greek yogurt
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp olive oil
20 - 1/2 tsp salt
21 - 1/4 tsp ground white pepper
→ Serving Components
22 - 4 large pita breads
23 - 1 cup shredded romaine lettuce
24 - 1 cup sliced cucumbers
25 - 1 cup sliced tomatoes
26 - 1/2 red onion, thinly sliced
27 - 1/4 cup chopped fresh parsley
# Directions:
01 - Combine yogurt, olive oil, garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne, salt, pepper, and lemon juice in a large bowl. Add chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, up to 12 hours for optimal flavor development.
02 - Whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, olive oil, salt, and white pepper in a small bowl until completely smooth. Refrigerate until assembly.
03 - Preheat oven to 425°F. Arrange marinated chicken on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping once halfway through, until chicken is browned and reaches internal temperature of 165°F. Let rest for 5 minutes before slicing thinly against the grain.
04 - Warm pita breads. Layer each with lettuce, cucumbers, tomatoes, onions, and sliced chicken. Drizzle generously with garlic sauce and sprinkle with fresh parsley. Fold and serve immediately.
# Expert Advice:
01 -
- The homemade garlic sauce alone will become your new favorite condiment for everything from sandwiches to roasted vegetables
- Marinating the chicken thighs overnight transforms them into impossibly tender, flavor-packed meat that puts takeout to shame
02 -
- The chicken needs to rest after cooking or all those juices will run onto your cutting board instead of staying inside the meat where they belong
- Garlic sauce tastes infinitely better after at least thirty minutes in the refrigerator, so make it first and let it hang out while you cook
03 -
- Grate the garlic for the sauce instead of mincing it for the smoothest texture and most intense flavor
- Finish the chicken under the broiler for two minutes if you want those crispy, caramelized edges