Savory Chicken Shawarma with Creamy Garlic Sauce

$- 1 lb boneless, skinless chicken thighs - 3 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground turmeric - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper (adjust to taste) - 3 cloves garlic, minced - 1 tablespoon lemon juice - Salt and black pepper to taste - 4 pita breads - Fresh vegetables for serving (lettuce, tomatoes, cucumbers) - Fresh herbs (parsley, mint) for garnish I love using chicken thighs for shawarma. They stay juicy and tender. The spices bring so much flavor. Ground cumin and coriander are a must. Turmeric adds a lovely color. Smoked paprika gives it a warm, smoky taste. Cayenne pepper can kick up the heat. You can adjust it to your liking. I always add fresh garlic and a splash of lemon juice for zest. It really brightens the dish. When it comes to serving, pita bread is perfect. It holds all the goodness inside. I love adding fresh vegetables like lettuce, tomatoes, and cucumbers for crunch. They make every bite refreshing. A sprinkle of herbs like parsley or mint on top adds a burst of flavor. - 1/2 cup mayonnaise - 2 tablespoons plain yogurt - 3 cloves garlic, minced - 1 tablespoon lemon juice - Salt to taste Now, let’s talk about the garlic sauce. It’s creamy and full of flavor. I mix mayonnaise and yogurt to get the right texture. The garlic gives it a sharp bite. I always use fresh garlic for the best taste. Lemon juice adds a nice tang. Don’t forget to season with salt. This sauce brings everything together and makes each bite divine. Remember, the right ingredients make a big difference. Quality spices and fresh produce will elevate your shawarma. Enjoy the process and have fun with your cooking! {{ingredient_image_1}} To start, we need to make a tasty marinade. In a bowl, mix together: - 3 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground turmeric - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper (adjust to taste) - 3 cloves garlic, minced - 1 tablespoon lemon juice - Salt and black pepper to taste This blend brings out great flavor in the chicken. Now, take your 1 lb of boneless, skinless chicken thighs and add them to the bowl. Massage the marinade into the chicken. It helps the flavors soak in better. After that, cover the bowl and refrigerate. For the best taste, let it sit for at least 1 hour or overnight if you can wait. While the chicken marinates, let's whip up some garlic sauce. In a separate bowl, whisk together: - 1/2 cup mayonnaise - 2 tablespoons plain yogurt - 3 cloves garlic, minced - 1 tablespoon lemon juice - Salt to taste This sauce is creamy and full of flavor. Once mixed, set it aside in the fridge. Letting the sauce chill helps the flavors meld together. Trust me, your taste buds will thank you later! Now it's time to cook the chicken. Preheat a grill pan or skillet over medium-high heat. Add the marinated chicken thighs. Cook for about 5-7 minutes on each side. You want them to be nicely charred and fully cooked. To check doneness, use a meat thermometer. The internal temperature should reach 165°F (75°C). After cooking, remove the chicken from the heat and cover it with foil. Let it rest for about 5 minutes. This helps keep the juices inside. Next, warm up 4 pita breads on the grill or in a pan for a few seconds until soft. Now, fill each pita with sliced chicken, fresh vegetables like lettuce, tomatoes, and cucumbers, and a generous drizzle of that creamy garlic sauce. Don't forget to add some freshly chopped herbs like parsley or mint on top. Enjoy your chicken shawarma! Marinating chicken is key to great flavor. I suggest marinating the chicken thighs for at least one hour. For the best taste, let them soak overnight. This time allows the spices to seep deep into the meat. Fresh herbs and spices are very important. They add bright flavors that dried ones can't match. Always choose fresh garlic, parsley, and mint for the best results. To get those perfect grill marks, heat your pan well before adding the chicken. Cook the chicken for about 5 to 7 minutes on each side. If you do not have a grill, you can use your oven. Bake at 400°F (200°C) for about 25 minutes. Just make sure the chicken reaches an internal temperature of 165°F (75°C). Garnishing your shawarma makes it look even better! Sprinkle fresh herbs on top for color and taste. Serve your shawarma with a side of garlic sauce for dipping. For sides, consider a salad or some crispy fries. A refreshing drink like lemonade pairs well with this dish. Enjoy your meal with family and friends! Pro Tips Marinate Longer for Depth: Letting the chicken marinate overnight will enhance the flavors and make the meat more tender. Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer to check for an internal temperature of 165°F (75°C). Customize Your Heat: Adjust the cayenne pepper in the marinade to your preferred level of spiciness for a personalized touch. Fresh Ingredients Matter: Use fresh herbs and vegetables for garnish to elevate the dish's flavor and presentation. {{image_2}} If you want a vegetarian version of chicken shawarma, you can use mushrooms or tofu. Both options absorb flavors well. For mushrooms, I recommend portobello for a meaty texture. If using tofu, choose firm tofu. Press it to remove extra moisture. Adjust the spices and sauces to suit your new protein. For instance, keep using garlic and lemon to enhance flavor. You might add smoked paprika to boost taste. Enhancing the garlic sauce can create new tastes. You can mix in fresh herbs like dill or parsley. For a spicy kick, try adding a pinch of cayenne pepper. You can change toppings too. Consider adding pickled vegetables or a simple slaw. Fresh herbs like mint or cilantro can add brightness. Shawarma varies by region, and you can explore those flavors. In Lebanon, they often add tahini to the sauce. In Turkey, they serve shawarma with a yogurt sauce. Customize the dish based on your taste. If you love heat, add chili flakes or sriracha. Prefer a milder taste? Stick with classic garlic sauce. After enjoying your Chicken Shawarma, store leftovers safely. Place the chicken in an airtight container. Refrigerate it right away. It stays fresh for up to three days. If you want to keep it longer, freeze the chicken. Wrap it tightly in foil or freezer bags. It will last for about three months in the freezer. When reheating, thaw it in the fridge overnight. This keeps the meat juicy and tasty. Garlic sauce is best stored in the fridge. Keep it in a sealed jar or container. It can last for a week. If you have extra, you can freeze it too. Just make sure to use a freezer-safe container. To refresh flavors after storage, add a splash of lemon juice. This brightens the taste and makes it fresh again. When reheating chicken shawarma, the oven is a great choice. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 10-15 minutes. This keeps the chicken moist. For the garlic sauce, you can microwave it in short bursts. Stir in between to ensure even heating. This way, you enjoy the same great taste as when it was freshly made. Chicken Shawarma is a popular Middle Eastern dish. It features marinated chicken served in pita bread. The chicken is seasoned with spices like cumin and paprika. Shawarma has its roots in the Levant region. It became famous for its rich flavors and unique cooking style. The chicken cooks on a rotating spit, but you can grill it at home. It's typically served with fresh vegetables and garlic sauce. Yes, you can make Chicken Shawarma ahead of time. Marinate the chicken the night before for better flavor. You can also prepare the garlic sauce a day earlier. Just store them both in the fridge. When you're ready to eat, cook the chicken and assemble your shawarmas. This saves time during busy days and keeps meals stress-free. Chicken Shawarma can be healthy, depending on how you make it. It uses lean chicken thighs, which are rich in protein. You can add plenty of fresh vegetables, like lettuce and tomatoes. To make it healthier, use yogurt in the garlic sauce instead of mayonnaise. You can also skip the pita for a low-carb option. Balance is key, so enjoy it with a side of salad. You can serve Chicken Shawarma with a variety of sides. Fresh salads make a great match. Try a tabbouleh salad or a simple cucumber and tomato salad. You can also add roasted vegetables or fries for a heartier meal. If you love dips, serve it with hummus or baba ganoush. Don't forget extra garlic sauce for dipping! In this article, we explored the key ingredients for Chicken Shawarma, including tender chicken thighs and spices. I walked you through marinating, cooking, and creating a creamy garlic sauce. We covered tips for perfecting your dish and even suggested variations for different diets. Remember, making Chicken Shawarma at home is fun and rewarding. You can enjoy it fresh or save leftovers for later. Dive into this flavorful dish and get creative with your ingredients!$

Savory Chicken Shawarma with Creamy Garlic Sauce

A delicious and flavorful chicken shawarma served with a creamy garlic sauce and fresh vegetables.

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Prep Time 15

Cook Time 15

Total Time 1 30

Course Main Course

Cuisine Middle Eastern

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken thighs
3 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
3 cloves garlic, minced
1 tablespoon lemon juice
to taste Salt and black pepper
4 pieces pita breads
to serve Fresh vegetables (lettuce, tomatoes, cucumbers)
to garnish Fresh herbs (parsley, mint)
0.5 cup mayonnaise
2 tablespoons plain yogurt
3 cloves garlic, minced
1 tablespoon lemon juice
to taste Salt

Instructions

In a bowl, combine the olive oil, cumin, coriander, turmeric, smoked paprika, cayenne pepper, minced garlic, lemon juice, salt, and black pepper. Add the chicken thighs and massage the marinade into the meat. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
In a separate bowl, whisk together the mayonnaise, yogurt, minced garlic, lemon juice, and salt until smooth. Adjust seasoning to taste. Set aside in the refrigerator to allow the flavors to meld.
Preheat a grill pan or skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side until fully cooked and nicely charred. The internal temperature should reach 165°F (75°C).
Remove the chicken from the heat, cover with foil, and let it rest for about 5 minutes before slicing thinly.
Warm the pita bread on the grill or in a pan for a few seconds until soft. Fill each pita with sliced chicken, fresh vegetables, and a generous drizzle of garlic sauce.
Add freshly chopped herbs on top for added flavor and freshness. Serve with extra garlic sauce on the side.

Notes

Serve the shawarmas on a platter, with the garlic sauce in a small bowl surrounded by fresh vegetables for dipping.

Keyword chicken, garlic sauce, grilled, pita, shawarma