Description
Juicy, spice-marinated chicken cooked to perfection and topped with a tangy, creamy garlic sauce—this Chicken Shawarma is a must-try. Packed with bold Middle Eastern flavors and easy to make at home, it’s perfect for wraps, rice bowls, or salads. Ideal for weeknight dinners or meal prepping ahead.
Ingredients
Scale
For the Chicken Marinade:
- 2 lbs boneless, skinless chicken thighs or breasts
- 3 tbsp plain Greek yogurt
- 3 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 1/2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 4 garlic cloves, minced
- Juice of 1 lemon
- 1 tsp salt
- 1/2 tsp black pepper
For the Creamy Garlic Sauce:
- 1 cup plain Greek yogurt
- 3–4 garlic cloves, grated
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tbsp tahini (optional)
- Salt to taste
- 1 tbsp chopped parsley or dill
Instructions
- In a mixing bowl, whisk together yogurt, olive oil, garlic, lemon juice, and all spices.
- Add chicken and coat thoroughly. Cover and refrigerate for at least 6 hours or overnight.
- In another bowl, mix yogurt, garlic, lemon juice, olive oil, tahini (if using), and salt. Stir in herbs and refrigerate.
- Heat a cast iron skillet or grill pan over medium-high heat. Add oil if needed.
- Cook chicken in batches for 4–5 minutes per side until charred and fully cooked.
- Let chicken rest for 5 minutes, then slice.
- Serve in pita, over rice, or in a salad. Drizzle with garlic sauce and garnish.