This Easy Chicken Shawarma is packed with flavor! Tender chicken marinated with spices and grilled to perfection, served with a creamy garlic sauce that’s a game-changer.
I love how easy it is to whip this up for dinner! Pair it with some warm pita and crunchy veggies, and you have a meal everyone will be raving about!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are ideal due to their juiciness. If you prefer, chicken breasts can be used but may be a bit drier. For a vegetarian option, try using marinated tofu or chickpeas, which also absorb flavors well.
Spices: Ground cumin and paprika are must-haves for an authentic shawarma flavor. You can substitute smoked paprika if you want a deeper flavor. If you don’t have turmeric, it can be skipped or replaced with a dash of curry powder for some warmth.
Garlic: Fresh garlic is best for both the chicken marinade and sauce. If fresh isn’t available, garlic powder can work in a pinch. However, the flavor won’t be quite as strong.
Tahini: This ingredient adds creaminess to the sauce. If you don’t have tahini, you can skip it or use peanut butter for a twist, though it will change the flavor slightly.
How Do I Get the Chicken Perfectly Cooked?
Cooking the chicken correctly is key to achieving great texture and flavor. Here’s how:
- Make sure your skillet or grill pan is hot before adding the chicken, ensuring a proper sear.
- Cook in batches if needed to avoid overcrowding the pan; this allows for even cooking and browning.
- Look for a golden-brown color on the outside; use a meat thermometer if unsure – the chicken should reach 165°F (75°C).
Don’t rush the cooking! Letting the chicken rest for a few minutes after cooking before slicing helps them stay juicy.
Easy Chicken Shawarma With Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1 ½ pounds boneless, skinless chicken thighs or breasts, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
For the Creamy Garlic Sauce:
- ½ cup plain Greek yogurt or mayonnaise
- 2 cloves garlic, minced
- 2 tablespoons tahini (optional, for depth)
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 1-2 teaspoons olive oil (optional, to smooth the sauce)
To Serve:
- Warm pita bread or flatbreads
- Sliced cucumbers, tomatoes, and red onions
- Fresh parsley or cilantro for garnish
- Pickles (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes for prep and marinating, plus an additional 15-20 minutes for cooking. So, you’re looking at around 1 hour total. Give the chicken some extra time if you can to absorb those tasty spices!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, combine the minced garlic, olive oil, cumin, paprika, turmeric, coriander, cinnamon, cayenne (if using), salt, black pepper, and lemon juice to create a flavorful marinade. Stir well to mix everything together.
2. Coat and Chill:
Take your sliced chicken and add it to the marinade. Toss to ensure every piece is coated nicely. Cover the bowl and let it marinate for at least 30 minutes. For even more flavor, refrigerate it for 1-2 hours if time allows!
3. Prepare the Creamy Sauce:
While the chicken is marinating, you can make the creamy garlic sauce. In another bowl, mix together the Greek yogurt (or mayonnaise), minced garlic, tahini (if you’re using it), lemon juice, salt, and pepper. If you’d like the sauce a little smoother, drizzle in olive oil while stirring.
4. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken in a single layer (you might need to do this in batches). Cook for about 4-5 minutes on each side, or until the chicken is browned and fully cooked through (internal temp should reach 165°F or 75°C).
5. Warm the Pita:
While the chicken cooks, warm your pita or flatbreads in a dry skillet or oven. This step just takes a couple of minutes.
6. Assemble Your Dish:
To put it all together, take a warm pita and slather it generously with the creamy garlic sauce. Next, pile on the delicious cooked chicken. Add fresh slices of cucumber, tomatoes, red onions, and sprinkle with herbs like parsley or cilantro. If you like, throw on some pickles for extra crunch!
7. Roll and Enjoy:
Wrap or fold your pita and serve it up immediately. Enjoy the explosion of flavors from your homemade chicken shawarma!
This recipe brings together a delightful mix of spices that transforms an ordinary weeknight meal into something special. Happy cooking!
FAQ
Can I Use Alternative Proteins for This Recipe?
Absolutely! If you prefer, you can use boneless skinless turkey or even chickpeas for a vegetarian option. Just adjust the cooking time accordingly—the chickpeas only need to be warmed through.
How Can I Store Leftovers?
Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The creamy garlic sauce can also be stored separately and added fresh when ready to eat.
Can I Make the Marinade Ahead of Time?
Yes! You can prepare the marinade up to 24 hours in advance. Just keep it in the fridge, then add the chicken right before you’re ready to cook for maximum flavor.
What Are Some Serving Suggestions?
Besides pita, you can serve the chicken over salad greens for a lighter option or with rice or quinoa for a filling meal. Topping with fresh veggies and the creamy garlic sauce adds freshness and crunch!
