Chicken Shawarma With Creamy Garlic Sauce (Printable)
Tender spiced chicken wrapped in warm pita with tangy garlic sauce and fresh vegetables
# What You'll Need:
→ 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
→ Creamy Garlic Sauce
15 - 4 large garlic cloves, finely minced or grated
16 - 1 cup mayonnaise
17 - 2 tbsp plain Greek yogurt or tahini
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp olive oil
20 - 1/2 tsp salt
21 - 1/4 tsp ground white pepper
→ Serving Components
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 - Combine yogurt, olive oil, garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne, salt, pepper, and lemon juice in a large bowl. Add chicken thighs and toss to coat completely. Cover and refrigerate for at least 1 hour, up to 12 hours for optimal flavor.
02 - Whisk together mayonnaise, Greek yogurt or tahini, garlic, lemon juice, olive oil, salt, and white pepper until smooth. Refrigerate until ready to serve.
03 - Preheat oven to 425°F or grill to medium-high. Arrange marinated chicken on parchment-lined baking sheet or grill grate. Roast or grill for 25-30 minutes, turning once, until browned and cooked through. Rest 5 minutes before slicing thinly.
04 - Warm pita breads. Layer each with lettuce, cucumbers, tomatoes, onions, and sliced chicken. Drizzle generously with creamy garlic sauce. Garnish with chopped parsley and wrap tightly.
# Cooking Tips:
01 -
- The marinade transforms ordinary chicken into something extraordinary with spices you probably already have
- That creamy garlic sauce is dangerously good and will make you want to put it on everything
02 -
- Pat the chicken dry before marinating so the yogurt mixture really clings to the meat
- Letting the sauce sit in the fridge mellows the raw garlic bite into something much more nuanced
03 -
- Grate the garlic for the sauce instead of mincing it for a smoother, more intense flavor
- Use a meat thermometer to avoid overcooking, those thighs dry out fast past 165°F