Chicken Shawarma with Garlic Sauce
Marinated chicken thighs are grilled and sliced, then served with a creamy garlic sauce in pita bread for a 30-minute meal.
Ingredients
For the Shawarma
- 2 lbs boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Juice from 1 lemon
For the Garlic Sauce
- 1 cup mayonnaise (or Greek yogurt)
- 4 garlic cloves minced
- 2 tablespoons lemon juice
- 1 tablespoon water to thin as needed
- Salt to taste
- 1 teaspoon chopped fresh parsley for garnish
Instructions
For the Shawarma
Marinate Chicken:
In a large bowl, mix olive oil, cumin, coriander, smoked paprika, turmeric, garlic powder, onion powder, salt, pepper, and lemon juice. Add chicken thighs and toss to coat evenly. Let marinate at least 15 minutes, or refrigerate overnight for more intense flavor.Make Garlic Sauce:
In a medium bowl, combine mayonnaise, minced garlic, lemon juice, and water. Whisk until smooth. Add more water if a thinner consistency is desired. Season with salt and set aside.Grill Chicken:
Preheat a grill pan or skillet over medium-high heat. Place marinated chicken in the pan and cook 5-7 minutes per side, until golden brown and cooked through (internal temperature 165°F / 75°C).
For the Garlic Sauce
Rest and Slice:
Allow chicken to rest a few minutes before slicing into thin strips to preserve moisture.Assemble Wraps:
Warm pita or flatbreads. Arrange sliced chicken on bread, drizzle with garlic sauce, and add fresh toppings such as lettuce, tomatoes, and cucumbers.
Notes
Optional swaps: chicken can be replaced with beef or lamb. Mayonnaise can be substituted with tahini or vegan mayo. For a milder garlic flavor, use roasted garlic.