Chicken Shawarma With Creamy Garlic Sauce (Printable)
Tender spiced chicken wrapped in warm pita with creamy garlic sauce and fresh vegetables
# Ingredient List:
→ For the 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 - 1/2 tsp cayenne pepper
12 - 1.5 tsp kosher salt
13 - 1/2 tsp black pepper
14 - Juice of 1 large lemon
→ For the Creamy Garlic Sauce
15 - 4 large garlic cloves, finely minced or grated
16 - 1 cup mayonnaise
17 - 2 tbsp plain Greek yogurt or tahini for dairy-free
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp olive oil
20 - 1/2 tsp salt
21 - 1/4 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 - 1/2 red onion, thinly sliced
27 - 1/4 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 or tahini, 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 and wrap the pita around the fillings.
# Expert Tips:
01 -
- The marinade creates tender, juicy chicken that tastes like it spent hours rotating on a spit
- That creamy garlic sauce is dangerously good on everything from sandwiches to roasted vegetables
02 -
- The chicken needs at least one hour to marinate but longer is always better for deeper flavor penetration
- Letting the chicken rest before slicing keeps all those juices inside instead of on your cutting board
03 -
- Grate the garlic on a microplane for the sauce instead of mincing it so it practically disappears into the creamy base
- Finish the chicken under the broiler for the last 2 minutes to get those coveted crispy charred edges