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This Middle Eastern-inspired chicken shawarma with creamy garlic sauce brings authentic street food flavors right to your kitchen. The tender, spice-marinated chicken pairs perfectly with the cool, tangy sauce for a meal that will transport your taste buds straight to the bustling markets of Damascus.
I discovered this recipe during a cooking class in college and have been perfecting it for the past decade. What started as a budget-friendly alternative to takeout has become my signature dish when hosting friends who always request my famous shawarma night.
Ingredients
- Chicken thighs: Boneless and skinless provide the perfect juicy base that won't dry out during cooking
- Olive oil: Helps the spices adhere to the meat and promotes browning
- Cumin (ground): Adds earthy depth that forms the backbone of shawarma flavor
- Paprika: Provides subtle sweetness and beautiful color
- Turmeric: Offers golden color and subtle earthy notes
- Cinnamon: Just a touch brings unexpected warmth that makes the spice blend distinctive
- Fresh garlic (minced): Creates sharp aromatic flavor that mellows during cooking
- Lemon juice: Brightens the marinade and tenderizes the meat
- Greek yogurt: Creates the tangy base for the sauce while adding protein
- Mayonnaise: Adds richness to the sauce without overwhelming the garlic flavor
- Fresh parsley: Offers bright color and herbal notes that cut through the richness
Step-by-Step Instructions
- Prepare the Marinade:
- Combine olive oil with all the spices in a large mixing bowl until you have a fragrant paste. The mixture should look like a thick reddish-brown slurry. Make sure to really whisk it well to break up any clumps of spices. The marinade is the heart of shawarma flavor so take your time here.
- Marinate the Chicken:
- Place chicken thighs in a container or zip bag and pour the marinade over every surface. Massage it into the meat with your hands for the best coverage. Let it rest in the refrigerator for at least one hour but overnight is truly magical. The longer marinade time allows the acids to tenderize and the spices to fully penetrate the meat.
- Cook the Chicken:
- Choose your preferred method grilling baking or pan-searing. For grilling cook over medium-high heat for 5 to 7 minutes per side until the edges get slightly charred and internal temperature reaches 165°F. For baking arrange on a sheet at 425°F for 20 to 25 minutes flipping halfway. For pan-searing cook in a hot skillet with a tablespoon of oil for 5 to 7 minutes each side until golden brown and cooked through.
- Prepare the Sauce:
- Whisk together Greek yogurt mayonnaise lemon juice and minced garlic in a bowl until smooth. Season with salt and pepper to taste. Allow the sauce to chill for at least 30 minutes before serving to let the flavors develop. The garlic will become less sharp and more mellow as it sits.
- Assemble and Serve:
- Warm your pita bread or flatbread for softness. Spread a generous layer of garlic sauce down the center. Add sliced chicken thighs followed by your favorite toppings like diced tomatoes cucumbers and fresh herbs. Fold or roll and enjoy immediately while everything is still warm and aromatic.
My favorite part of this recipe is the spice blend particularly the unexpected hint of cinnamon. The first time I added it my brother raised his eyebrows in skepticism but after one bite he declared it was the secret ingredient that made the shawarma taste authentic. Now when I make it without cinnamon the family immediately notices something is missing.
Storage and Leftovers
The marinated uncooked chicken freezes beautifully for up to three months. Simply thaw overnight in the refrigerator when ready to cook. For leftovers store the cooked chicken and sauce separately in airtight containers. The chicken will keep for 3-4 days while the sauce stays fresh for up to a week. Reheat the chicken in a skillet with a splash of water to restore moisture or briefly in the microwave covered with a damp paper towel to prevent drying out. Never reheat the sauce just bring it to room temperature before serving.
Ingredient Substitutions
Chicken breasts can replace thighs if preferred though cooking time should be reduced slightly to prevent dryness. For a vegetarian version substitute firm tofu or seitan using the same marinade but reducing marination time to 30 minutes. The creamy sauce works wonderfully with dairy-free yogurt for those avoiding animal products. If you are out of Greek yogurt regular yogurt strained through a coffee filter for 30 minutes creates a similar consistency. For a spicier version double the garlic in both the marinade and sauce or add a pinch of cayenne pepper to the spice mixture.
Serving Suggestions
Transform this dish into an interactive family dinner by creating a shawarma bar. Set out warmed flatbreads the sliced chicken garlic sauce and an array of toppings including diced tomatoes thinly sliced red onions crisp lettuce pickled vegetables and feta cheese. Let everyone build their perfect sandwich. For a complete meal serve alongside vermicelli rice pilaf tabbouleh salad or simple roasted vegetables. A side of hummus makes an excellent appetizer while the guests wait for the main course. For a lighter option serve the chicken and sauce over a bed of mixed greens with a lemon vinaigrette.
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Recipe FAQs
- → What's the best cut of chicken for shawarma?
Boneless, skinless chicken thighs are ideal for shawarma as they remain juicy and tender during cooking. Their higher fat content compared to breast meat helps them absorb more flavor from the marinade and prevents them from drying out, especially when cooked at high temperatures needed for achieving those characteristic crispy edges.
- → How long should I marinate the chicken?
For best results, marinate the chicken for at least 1 hour, but ideally overnight (8-24 hours). The longer marination allows the spices and acidic elements to penetrate the meat deeply, resulting in more flavorful and tender chicken. If you're short on time, even 30 minutes will impart some flavor.
- → Can I make this dish ahead of time?
Yes! You can prepare components ahead of time for easy assembly. Marinate the chicken up to 24 hours in advance. The garlic sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Cook the chicken, refrigerate it, then reheat gently before serving. Assemble wraps just before eating for the best texture and freshness.
- → What can I substitute for Greek yogurt in the sauce?
For a dairy-free alternative, use coconut yogurt, cashew cream, or silken tofu blended until smooth. Each will provide a different flavor profile, with coconut yogurt adding a slight sweetness. If you're not avoiding dairy but don't have Greek yogurt, regular yogurt strained through a cheesecloth for 1-2 hours will achieve a similar consistency.
- → What sides pair well with chicken shawarma?
Traditional Middle Eastern accompaniments include tabbouleh, hummus, baba ganoush, or a simple cucumber and tomato salad. For a heartier meal, serve with seasoned rice pilaf, roasted vegetables, or crispy fries. Pickled vegetables like turnips or red onions add a tangy contrast that complements the rich flavors of the shawarma.
- → How can I make this spicier?
Add ¼-½ teaspoon of cayenne pepper to the marinade for a moderate heat level. For more intense spice, include 1-2 finely chopped fresh chili peppers (such as serrano or jalapeño) in the marinade. You can also serve the finished shawarma with hot sauce on the side, or add a pinch of red pepper flakes to the garlic sauce for a creamy-spicy combination.