Chicken Shawarma with Creamy Garlic Sauce

Total Time: 1 hour 35 minutes (plus marinating)
Difficulty: Intermediate
Calories: Approximately 400 per serving

Introduction & Overview

This chicken shawarma is a feast for the senses. A marinade of yogurt, lemon, and warm spices like cumin, coriander, and smoked paprika tenderizes the chicken and gives it a deeply flavorful, caramelized crust. Wrapped in a soft pita with crisp, fresh vegetables and smothered in a rich, garlicky sauce, every bite is a perfect balance of smoky, tangy, and cool.

The magic of this recipe lies in its components:

• The Marinade: Yogurt and lemon juice tenderize the chicken, while a blend of spices creates an authentic, aromatic flavor.
• The Sauce: A simple, powerful combination of mayonnaise, garlic, and lemon that ties the whole dish together.
• The Assembly: Fresh vegetables and warm pita bread complete the experience, making it a vibrant and satisfying meal.

---

Key Ingredients & Their Roles

• Chicken Thighs: Juicier and more flavorful than breasts, they stay moist during cooking.
• Yogurt & Lemon Juice: The acidic components that tenderize the chicken and add tang.
• Spice Blend (Cumin, Coriander, Paprika, etc.): The soul of the dish, providing warmth, earthiness, and a hint of smoke.
• Pita Bread: The perfect soft and pliable vessel for holding all the fillings.
• Fresh Vegetables (Cucumber, Tomato, Onion): Add a crucial, refreshing crunch and brightness.
• Mayonnaise: The rich, creamy base for the signature garlic sauce.

---

Step-by-Step Instructions

For the Chicken Shawarma:

1. Make the Marinade: In a large bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, allspice, turmeric, salt, and pepper until smooth.
2. Marinate the Chicken: Add the chicken thighs to the bowl, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight for the best flavor.
3. Cook the Chicken:
   • Grill Method: Preheat your grill to medium-high heat. Grill the chicken for 5-7 minutes per side, until cooked through (internal temperature of 165°F) and nicely charred.
   • Oven Method: Preheat your oven to 400°F (200°C). Arrange the chicken on a lined baking sheet and bake for 20-25 minutes, flipping halfway, until cooked through.
4. Rest and Slice: Let the chicken rest for 5 minutes before slicing it thinly against the grain.

For the Creamy Garlic Sauce:

1. While the chicken cooks, combine the mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl.
2. Whisk until smooth. Cover and refrigerate until ready to use.

To Assemble:

1. Briefly warm the pita bread on the grill, in the oven, or in a toaster.
2. Layer the warm pita with sliced chicken, cucumber, tomato, and red onion.
3. Drizzle generously with the creamy garlic sauce and garnish with chopped fresh parsley. Roll or fold and serve immediately.

---

Serving Suggestions

• The Classic Wrap: Serve as directed for a handheld meal.
• Shawarma Platter: Create a DIY spread with bowls of sliced chicken, sauces, veggies, and warm pita for everyone to build their own.
• Shawarma Salad: Serve the sliced chicken over a bed of greens with the vegetables and use the garlic sauce as a dressing.
• With Sides: Pair with tabbouleh, hummus, or a simple rice pilaf.

---

Storage & Reheating

• Storage: Store the sliced chicken, sauce, and vegetables in separate airtight containers in the refrigerator for up to 3 days.
• Freezing: Freeze the marinated, uncooked chicken in a sealed bag for up to 3 months. Thaw in the refrigerator before cooking.
• Reheating: Reheat chicken slices gently in a microwave with a damp paper towel over them, or in a 300°F oven until warm.

---

Chef’s Notes & Tips

• Marinating is Key: For the most flavorful and tender chicken, don’t skip the marinating time. Overnight is best.
• Healthier Sauce: Substitute the mayonnaise with Greek yogurt for a lighter, tangier sauce.
• Chicken Breast Option: You can use chicken breasts, but reduce the cooking time to prevent drying out.
• Spice Level: Add a pinch of cayenne pepper to the marinade if you prefer a spicy kick.

---

Printable Recipe Card

Chicken Shawarma with Creamy Garlic Sauce

Ingredients:

• For the Chicken:
  • 2 lbs boneless, skinless chicken thighs
  • 1/4 cup plain yogurt
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground allspice
  • 1/2 tsp turmeric
  • Salt and pepper, to taste
• For Serving:
  • Pita bread or flatbread
  • Sliced cucumbers, tomatoes, and red onion
  • Chopped fresh parsley
• For the Creamy Garlic Sauce:
  • 1 cup mayonnaise
  • 2 tbsp lemon juice
  • 4 cloves garlic, minced
  • Salt and pepper, to taste

Instructions:

1. Marinate: In a large bowl, mix all marinade ingredients. Add chicken and coat thoroughly. Cover and refrigerate for 1+ hours (overnight preferred).
2. Cook: Grill (5-7 mins/side) or bake at 400°F (20-25 mins) until internal temp reaches 165°F. Let rest, then slice.
3. Make Sauce: Whisk all sauce ingredients together until smooth. Chill.
4. Assemble: Fill warm pita with sliced chicken, vegetables, a generous drizzle of sauce, and a sprinkle of parsley. Serve immediately.