Description
This Chicken Shawarma with Garlic Sauce recipe features spiced chicken strips cooked until golden and juicy, then finished with a creamy garlic sauce. It is flavorful, fast, and easy to serve in pita, over rice, or alongside fresh vegetables.
Ingredients
Scale
For the chicken shawarma
- 1.5 pounds boneless chicken thighs or breasts, sliced into strips
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
Optional swaps
- Use marinated mushrooms or tofu for a vegetarian version.
- Replace the olive oil with Greek yogurt for a creamier marinade.
For the garlic sauce
- 1 cup mayonnaise
- 2 tablespoons minced garlic
- 1 tablespoon lemon juice
- Salt, to taste
Optional swaps
- Replace the mayonnaise with Greek yogurt or silken tofu for a lighter sauce.
Instructions
- Combine the marinade ingredients.
In a large bowl, whisk together the olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and black pepper. Stir until the mixture becomes smooth and aromatic. - Add the chicken.
Place the chicken strips into the bowl and toss them thoroughly so every piece gets coated in the spice mixture. Cover the bowl and let the chicken marinate for at least 30 minutes. For deeper flavor, refrigerate it overnight. - Heat your cooking surface.
Warm a grill or non-stick skillet over medium-high heat. Add a small amount of oil if needed to help the chicken brown and release cleanly from the pan. - Cook the chicken.
Arrange the marinated chicken in a single layer on the hot surface. Cook for about 5 to 7 minutes on each side, or until the chicken is cooked through and nicely browned. Check that the internal temperature reaches 165°F (75°C). - Make the garlic sauce.
In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and salt. Taste the sauce and adjust it if needed. Add a little more garlic for a stronger bite or a little more lemon for extra brightness. - Rest and slice.
Remove the chicken from the heat and let it rest for a few minutes. Then cut it into smaller pieces if desired so it is easier to serve. - Serve and assemble.
Put the chicken into pita bread, or plate it with vegetables or a salad. Spoon the garlic sauce over the top and serve right away.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over low heat. You can also prepare the sauce ahead of time so the flavors have time to blend.