Homemade Chicken Shawarma with Creamy Garlic Sauce (Print version)
Juicy spiced chicken shawarma wrapped in warm pita with crisp vegetables and a creamy garlic sauce.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken thighs
02 -
3 tablespoons olive oil
03 -
2 tablespoons fresh lemon juice
04 -
4 garlic cloves, minced
05 -
2 teaspoons ground cumin
06 -
2 teaspoons ground coriander
07 -
2 teaspoons smoked paprika
08 -
1 teaspoon ground turmeric
09 -
1/2 teaspoon ground cinnamon
10 -
1/2 teaspoon ground cardamom
11 -
1/4 teaspoon cayenne pepper, optional
12 -
1 1/2 teaspoons kosher salt
13 -
1/2 teaspoon black pepper
14 -
1 tablespoon neutral oil, for the pan
For the creamy garlic sauce
15 -
1/2 cup (120 g) plain Greek yogurt
16 -
1/4 cup (60 g) mayonnaise
17 -
2 garlic cloves, finely grated
18 -
1 tablespoon fresh lemon juice
19 -
1 tablespoon chopped fresh parsley
20 -
1-2 tablespoons cold water, to thin
21 -
1/4 teaspoon kosher salt
To serve
22 -
6 warm pita breads or flatbreads
23 -
2 cups shredded romaine lettuce
24 -
1 cup sliced tomatoes
25 -
1/2 small red onion, thinly sliced
26 -
1/2 cup sliced pickles or pickled turnips
# Instructions:
01 -
In a large bowl, whisk olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cardamom, cayenne, salt, and black pepper until evenly combined.
02 -
Add the chicken thighs and turn until fully coated. Cover and refrigerate for at least 4 hours, or overnight for stronger flavor.
03 -
Stir together Greek yogurt, mayonnaise, grated garlic, lemon juice, parsley, water, and salt. Chill until ready to serve.
04 -
Heat a large skillet or grill over medium-high heat. Add neutral oil if using a skillet, then cook the chicken for 4-5 minutes per side until browned and the center reaches 165°F.
05 -
Transfer the chicken to a board and rest for 5 minutes. Slice thinly across the grain.
06 -
Warm the pita breads, spread with creamy garlic sauce, then fill with sliced chicken, lettuce, tomato, red onion, and pickles. Roll and serve right away.
# Good to know:
01 -
Marinate the chicken overnight for the deepest flavor.
02 -
Cook chicken to 165°F for food safety.
03 -
Sauce keeps for up to 4 days in the fridge.