Name: Creamy Garlic Chicken Shawarma Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 1 h 22 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, thinly sliced; 4 cloves garlic, minced; 1 cup plain Greek yogurt; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1/2 teaspoon chili powder (optional, for heat); Salt and black pepper to taste; Fresh parsley or cilantro, chopped (for garnish); 1/2 cup mayonnaise; 1/4 cup plain Greek yogurt; 3 cloves garlic, minced; 1 tablespoon lemon juice; Salt and pepper to taste; Warm pita bread or flatbreads; Sliced cucumbers, tomatoes, and red onions; Pickles or pickled turnips (optional)

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Introduction

This Creamy Garlic Chicken Shawarma recipe brings the rich flavors of the Middle East right to your kitchen. Tender, spiced chicken thighs are marinated in a blend of aromatic spices and Greek yogurt, then served with a luscious garlic sauce and fresh veggies wrapped in warm pita bread. It’s an easy, flavorful meal perfect for any day of the week.

A dish with three main layers is shown on a white plate. The bottom layer is thick and creamy, white in color, spread evenly to cover the base. On top of it, there are small pieces of light purple sliced onions mixed with chopped green herbs scattered all around. The top layer has many pieces of grilled chicken with a golden brown color and slightly charred edges, giving a crispy look. A creamy white sauce with small green herb bits is being poured over the chicken from above, flowing down the pieces. The dish is held by a woman's hand, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken thighs or breasts, thinly sliced
4 cloves garlic, minced
1 cup plain Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder (optional, for heat)
Salt and black pepper to taste
Fresh parsley or cilantro, chopped (for garnish)
For the Creamy Garlic Sauce:
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
3 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper to taste
To Serve:
Warm pita bread or flatbreads
Sliced cucumbers, tomatoes, and red onions
Pickles or pickled turnips (optional)

Instructions

Step 1: In a bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, chili powder (if using), salt, and black pepper. Mix well to create the marinade.
Step 2: Add the sliced chicken to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour or overnight for best flavor.
Step 3: While the chicken marinates, prepare the creamy garlic sauce by mixing mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl. Adjust seasoning as desired and refrigerate until ready to use.
Step 4: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and browned.
Step 5: Warm your pita bread or flatbreads in a dry pan or microwave until soft and pliable.
Step 6: To assemble, spread a spoonful of the creamy garlic sauce on warm pita. Top with cooked chicken, sliced cucumbers, tomatoes, red onions, and optional pickles or pickled turnips. Garnish with fresh parsley or cilantro.
Step 7: Roll or fold the pita and enjoy your flavorful homemade chicken shawarma!

Tips & Variations

For extra tenderness, marinate the chicken overnight in the refrigerator.
Use chicken breasts if you prefer leaner meat, but thighs offer more flavor and juiciness.
Add a pinch of cayenne or chili flakes if you like more heat.
Swap the creamy garlic sauce with tahini sauce for a different but delicious twist.
Serve with a side of hummus or tabbouleh for a complete Middle Eastern meal.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep the creamy garlic sauce separate to maintain freshness. Reheat the chicken gently in a skillet or microwave until warmed through. Assemble fresh before serving to keep the pita from getting soggy.

How to Serve

A close-up of a bowl shows three main layers: at the bottom, a soft, light beige pita bread; in the middle, small pieces of thinly sliced red onion with a pale purple color and fresh green parsley leaves; on top, a generous pile of grilled chicken strips that are brown with charred black spots, sprinkled with more chopped green parsley. A white creamy sauce with green herb specks is being poured over the chicken from above, creating a thick drizzle that covers some of the strips. The bowl is white, and the background has a white marbled texture. 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, chicken breasts work well, especially if you prefer leaner meat. Just be careful not to overcook as breasts can dry out faster than thighs.

How long can I marinate the chicken?

You can marinate the chicken for at least 1 hour, but for best results, marinate overnight in the fridge to allow the flavors to fully develop.