Creamy Garlic Chicken Shawarma Recipe
This Creamy Garlic Chicken Shawarma recipe offers a flavorful twist on the traditional dish, featuring juicy, marinated chicken thighs cooked to perfection and topped with a smooth, tangy garlic sauce. Wrapped in warm pita bread with fresh veggies, it’s an easy yet elegant meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 1 hour 22 minutes (including marination time)
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Scale
Main Ingredients:
- 1.5 lbs boneless, skinless chicken thighs or breasts, thinly sliced
- 4 cloves garlic, minced
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder (optional, for heat)
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
Creamy Garlic Sauce:
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
To Serve:
- Warm pita bread or flatbreads
- Sliced cucumbers, tomatoes, and red onions
- Pickles or pickled turnips (optional)
Instructions
- Make the Marinade: In a bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, chili powder (if using), salt, and black pepper. Mix thoroughly to create a flavorful marinade.
- Marinate the Chicken: Add the thinly sliced chicken to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, ideally overnight, to maximize flavor and juiciness.
- Prepare the Creamy Garlic Sauce: In a small bowl, combine mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper. Stir well to mix and refrigerate until serving.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken slices and cook for 5-7 minutes, stirring occasionally, until fully cooked and nicely browned.
- Warm the Pita: While the chicken cooks, warm the pita bread or flatbreads in a dry pan or microwave until soft and pliable.
- Assemble Your Shawarma: Spread a generous amount of the creamy garlic sauce on the warm pita. Add cooked chicken, then top with sliced cucumbers, tomatoes, red onions, and optional pickles or pickled turnips. Garnish with fresh parsley or cilantro.
- Enjoy: Roll or fold the pita and serve immediately for a flavorful, satisfying meal.
Notes
- For leaner chicken options, substitute thighs with boneless, skinless chicken breasts, watching cooking times closely to avoid drying out.
- For a vegetarian alternative, use chickpeas or tofu marinated in the same spice mixture.
- If fresh garlic is unavailable, substitute each clove with 1/4 teaspoon garlic powder.
- Greek yogurt can be replaced with sour cream, plain yogurt, or a dairy-free coconut yogurt (note the change in flavor with coconut yogurt).
- Marinate the chicken overnight when possible for the best flavor development.
- Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Reheat chicken gently on the stove or microwave; avoid overheating the sauce to prevent separation.
Keywords: Creamy Garlic Chicken Shawarma, Chicken Shawarma Recipe, Middle Eastern Chicken, Garlic Sauce, Greek Yogurt Chicken, Spiced Chicken Recipe, Easy Shawarma
