Chicken Shawarma with Creamy Garlic Sauce (Printable)
Spiced chicken thighs roasted with aromatic spices, served in warm pita with tangy garlic sauce and crisp vegetables.
# What You Need:
→ 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 - 0.5 tsp cayenne pepper
12 - 1.5 tsp kosher salt
13 - 0.5 tsp black pepper
14 - Juice of 1 large lemon
→ Creamy Garlic Sauce
15 - 4 large garlic cloves, finely minced or grated
16 - 1 cup mayonnaise
17 - 2 tbsp plain Greek yogurt
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp olive oil
20 - 0.5 tsp salt
21 - 0.25 tsp ground white pepper
→ For Serving
22 - 4 large pita breads or flatbreads
23 - 1 cup shredded romaine lettuce
24 - 1 cup sliced cucumbers
25 - 1 cup sliced tomatoes
26 - 0.5 red onion, thinly sliced
27 - 0.25 cup chopped fresh parsley
# Directions:
01 - In a large bowl, combine the yogurt, olive oil, garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne, salt, pepper, and lemon juice. Add the chicken thighs, tossing to coat completely. Cover and marinate in the refrigerator for at least 1 hour, or up to 12 hours for best flavor.
02 - In a small bowl, whisk together the mayonnaise, Greek yogurt, garlic, lemon juice, olive oil, salt, and white pepper until smooth. Refrigerate until ready to use.
03 - Preheat oven to 425°F. Arrange marinated chicken thighs on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping once, until chicken is browned and cooked through. Let rest 5 minutes, then slice thinly.
04 - Warm the pita breads. Top each with lettuce, cucumbers, tomatoes, onions, and sliced chicken. Drizzle generously with creamy garlic sauce. Garnish with chopped parsley.
05 - Wrap the pita around the fillings and serve immediately.
# Expert Tips:
01 -
- The yogurt marinade makes chicken impossibly tender while infusing every fiber with warm Middle Eastern spices
- That creamy garlic sauce is dangerously addictive and will elevate everything you drizzle it on forever
02 -
- The longer you marinate the chicken the better, but even thirty minutes makes a noticeable difference in flavor and tenderness
- Letting the chicken rest before slicing keeps all those spiced juices inside instead of running onto your cutting board
03 -
- Finish the chicken under the broiler for two minutes to get those crispy edges that taste straight from a spit
- Grating the garlic for the sauce instead of mincing makes it smoother and more evenly distributed throughout