Name: Top 5 Tips for Perfect Chicken Shawarma with Garlic Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: PT-491239H48M11S
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 3 tablespoons olive oil; 1 tablespoon ground cumin; 1 tablespoon ground paprika; 1 teaspoon ground turmeric; ½ teaspoon ground cinnamon; 1 teaspoon ground black pepper; 1 teaspoon salt; 1 tablespoon ground coriander; 4 garlic cloves, minced; Juice of 1 lemon; 1 cup plain Greek yogurt; 3 tablespoons mayonnaise; 4 garlic cloves, finely grated or minced; 1 tablespoon lemon juice; ½ teaspoon salt

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Introduction

Chicken shawarma is a flavorful Middle Eastern dish known for its tender, spiced meat and creamy garlic sauce. This recipe breaks down the process to help you achieve perfectly juicy chicken with rich, aromatic flavors at home.

The image shows a stack of grilled chicken pieces on a white plate with a light gray speckled texture. The chicken has a golden-brown color with dark grill marks that create a striped pattern on each piece. The pieces are piled high in a slightly uneven, layered arrangement. On top of the chicken is a creamy white sauce with green herbs mixed in, flowing down the sides of the pieces. Fresh green parsley leaves are sprinkled over the chicken and sauce, adding a pop of color. The white marbled surface underneath the plate adds a clean, bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken thighs
3 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground paprika
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon ground coriander
4 garlic cloves, minced
Juice of 1 lemon

1 cup plain Greek yogurt
3 tablespoons mayonnaise
4 garlic cloves, finely grated or minced
1 tablespoon lemon juice
½ teaspoon salt

Instructions

Step 1: In a large bowl, whisk together olive oil, cumin, paprika, turmeric, cinnamon, black pepper, salt, coriander, minced garlic, and lemon juice to create the marinade.
Step 2: Add the chicken thighs to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
Step 3: Preheat a grill pan over medium-high heat or prepare your oven to 425°F (220°C).
Step 4: Grill the chicken thighs for 5–6 minutes on each side until cooked through and nicely charred, or roast in the oven for 25–30 minutes, turning once halfway through.
Step 5: Remove the chicken from heat and let it rest for 5 minutes to retain juices, then slice into thin strips.
Step 6: Meanwhile, make the garlic sauce by mixing Greek yogurt, mayonnaise, grated or minced garlic, lemon juice, and salt until smooth and creamy.
Step 7: Serve the sliced chicken shawarma warm with the garlic sauce, pita bread, and your favorite fresh vegetables or pickles.

Tips & Variations

For extra depth, marinate the chicken overnight in the refrigerator.
Use chicken breasts if you prefer leaner meat, but thighs remain juicier and more flavorful.
Add a pinch of cayenne pepper to the marinade for a spicier kick.
Try making the garlic sauce ahead and refrigerate for an hour to let flavors meld.
Serve with warm pita, fresh cucumbers, tomatoes, and pickled turnips for an authentic shawarma experience.

Storage

Store cooked chicken and garlic sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in the oven or microwave to avoid drying it out. Garlic sauce is best served chilled and should be stirred before serving after storage.

How to Serve

A stack of about two layers of grilled tofu sticks with a golden-brown charred surface arranged on a round white plate, covered generously with a creamy white sauce flecked with green herbs that drips down the sides. Fresh chopped green cilantro leaves are sprinkled on top and between the tofu pieces, adding vibrant green color contrast. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to be leaner and can dry out more easily. Marinate well and watch cooking time closely to keep them juicy.

How long can I marinate the chicken?

Marinating for at least 1 hour is recommended, but for best results, marinate up to 8 hours or overnight. Avoid marinating longer than 24 hours to prevent the texture from becoming mushy.