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Delicious Chicken Shawarma served with creamy garlic sauce.

Chicken Shawarma with Garlic Sauce

A cozy, flavor-packed dish with marinated chicken and creamy garlic sauce, perfect for serving in pita or over rice.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Mediterranean, Middle Eastern
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the Chicken Marinade

  • 2 lbs chicken thighs or breasts Thighs give more juiciness and flavor; breasts are leaner and cook quicker.
  • 3 cloves garlic, minced
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper Adjust to your spice comfort level.
  • to taste Salt and pepper
  • 3 tablespoons olive oil
  • ¼ cup plain yogurt Yogurt tenderizes and adds a tangy flavor.
  • 2 tablespoons lemon juice
  • to serve Pita bread or rice
  • to serve Fresh vegetables (like lettuce, tomato, cucumber)

For Garlic Sauce

  • 3 cloves minced garlic
  • ½ cup plain yogurt
  • 2–3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • to taste Salt
  • a pinch Sugar

Instructions
 

Make the Marinade

  • In a bowl, combine garlic, cumin, coriander, paprika, turmeric, cayenne, salt, pepper, olive oil, yogurt, and lemon juice. Whisk until fully blended.
  • Taste a tiny bit of the marinade (without raw chicken); adjust with more lemon or salt as needed before adding chicken.

Marinate the Chicken

  • Add chicken to the marinade, ensuring it's well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
  • If short on time, even 30 minutes will infuse flavor.

Preheat Your Cooking Surface

  • Preheat grill or skillet over medium-high heat, or oven at 425°F (220°C). Line a baking tray with foil or parchment.

Cook the Chicken

  • Grill or pan-sear chicken for 5–7 minutes per side, or roast in oven for 18–25 minutes, until cooked through and juices run clear.
  • Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Rest and Slice

  • Remove chicken from heat and let it rest for 5–10 minutes before slicing thinly against the grain.

Serve

  • Serve in warmed pita or over rice, topped with fresh vegetables and garlic sauce.

Notes

Marinate chicken up to 24 hours in advance for deeper flavor. Store leftovers in an airtight container for 3–4 days.

Nutrition

Serving: 4gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 2g
Keyword Chicken Shawarma, Comfort Food, Easy Dinner, Garlic Sauce, Marinated Chicken
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