This chicken shawarma is a quick and tasty dish, full of savory spices and juicy flavors. The creamy garlic sauce adds a delicious twist that you’ll love!
Making this shawarma is a breeze! I love wrapping it in pita with fresh veggies. It’s the perfect meal for busy days—easy to whip up and even easier to enjoy! 😋
Key Ingredients & Substitutions
Chicken: I like using thighs for their juiciness, but chicken breasts work just as well. If you’re looking for a lighter option, go for skinless chicken. If you’re vegetarian, try marinated mushrooms or tofu instead!
Spices: The spice blend gives shawarma its unique flavor. You can substitute cumin and paprika with taco seasoning for a twist. If you don’t have ground turmeric, leave it out; it won’t ruin the dish.
Yogurt: I prefer Greek yogurt for its thick texture. If you’re dairy-free, try coconut yogurt or a plant-based mayo. This works well in the creamy garlic sauce too!
Garlic: Fresh garlic is key for that aromatic taste in the sauce. If you’re in a rush, garlic powder can substitute in the marinade, but fresh is always better.
How Do I Get the Chicken Perfectly Cooked?
Cooking the chicken right is essential for great flavor and texture. Here’s how to do it:
- Always let the chicken marinate for at least 30 minutes; this enhances flavor!
- Preheat your pan until it’s hot before adding the chicken. This helps with that delicious caramelized edge.
- Avoid crowding the pan—this can steam the chicken instead of searing it; cook in batches if needed.
- Use a meat thermometer if you’re unsure! Chicken should reach 165°F (75°C). Let it rest after cooking for juiciness.
Easy Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper (optional, for heat)
- 2 tbsp plain yogurt or olive oil (for marinade)
- Salt and black pepper, to taste
- 2 tbsp olive oil (for cooking)
For the Creamy Garlic Sauce:
- 1/2 cup plain Greek yogurt or mayonnaise
- 2 cloves garlic, finely minced or grated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe requires about 30 minutes of prep time, followed by at least 30 minutes to marinate the chicken (ideally 1-2 hours). Cooking the chicken will take about 10-15 minutes. In total, set aside around 1-2 hours for the full experience, depending on how long you let the chicken marinate!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, combine the minced garlic, ground cumin, paprika, turmeric, coriander, cinnamon, cayenne (if using), yogurt (or olive oil), salt, and black pepper. Mix everything together well to create a fragrant marinade for the chicken.
2. Marinate the Chicken:
Add the sliced chicken to the marinade. Use your hands or a spatula to make sure all the pieces are well-coated with the marinade. Cover the bowl with plastic wrap or a lid, then place it in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
3. Prepare the Creamy Garlic Sauce:
While the chicken is marinating, whip up the creamy garlic sauce! In a small bowl, mix together the Greek yogurt (or mayonnaise), minced garlic, lemon juice, olive oil, salt, and black pepper. Stir well until smooth. Taste and adjust the seasoning if needed, then refrigerate the sauce until it’s time to serve.
4. Cook the Chicken:
When you’re ready to cook, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken slices in a single layer, cooking in batches if necessary. Cook for about 4-5 minutes on each side until the chicken is cooked through and has a lovely char on the edges.
5. Rest the Chicken:
Once cooked, remove the chicken from the heat and let it rest for a couple of minutes. This helps the juices redistribute, keeping the chicken tender and juicy.
6. Serve It Up:
Time to enjoy! Serve the flavorful chicken shawarma wrapped in warm pita bread or atop flatbreads. Don’t forget to add fresh veggies like chopped tomatoes, cucumbers, and onions. Top it all off with a generous dollop of your creamy garlic sauce.
7. Garnish (Optional):
For an extra pop of flavor, garnish your shawarma with fresh parsley, pickles, or a sprinkle of sumac. Enjoy your delicious homemade chicken shawarma!
Bon appétit!
FAQ for Easy Chicken Shawarma with Creamy Garlic Sauce
Can I Use Chicken Breasts Instead of Thighs?
Definitely! Chicken breasts are a great alternative if you prefer leaner meat. Just remember to avoid overcooking them, as they can dry out more easily than thighs.
Can I Marinate the Chicken Overnight?
Yes, marinating the chicken overnight will enhance the flavor and tenderness. Just cover it well and keep it in the refrigerator for optimal results!
What Can I Substitute for Greek Yogurt in the Sauce?
If you don’t have Greek yogurt, mayonnaise works wonderfully too! For a dairy-free option, opt for coconut yogurt or a vegan mayo alternative.
How Should I Store Leftovers?
Store any leftover chicken shawarma and sauce in separate airtight containers in the fridge for up to 3 days. Reheat the chicken gently on the stove or in the microwave before serving again.
