Chicken Shawarma Creamy Garlic Sauce (Printable)
Spiced marinated chicken roasted and served in warm pita with rich garlic sauce and fresh vegetables
# What You 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 - 0.5 tsp cayenne pepper
12 - 1.5 tsp kosher salt
13 - 0.5 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 - 0.5 tsp salt
21 - 0.25 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 - 0.5 red onion, thinly sliced
27 - 0.25 cup chopped fresh parsley
# How to Make It:
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 penetration.
02 - Whisk together mayonnaise, Greek yogurt or tahini, garlic, lemon juice, olive oil, salt, and white pepper in a small bowl until completely smooth. Refrigerate until serving time.
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, flipping once halfway through, until chicken is browned and reaches internal temperature of 165°F. Rest for 5 minutes before slicing thinly.
04 - Warm pita breads. Layer each with lettuce, cucumbers, tomatoes, onions, and sliced chicken. Drizzle generously with garlic sauce. Sprinkle with fresh parsley and fold pita around fillings.
05 - Serve immediately while chicken is warm and pita remains pliable.
# Expert Tips:
01 -
- The marinade transforms ordinary chicken into something that tastes like it's been spinning on a vertical spit all day
- That creamy garlic sauce is dangerously good—you might want to double the batch
02 -
- The sauce needs at least 30 minutes in the refrigerator for the raw garlic to mellow and meld with the other ingredients
- Slicing against the grain when the chicken has rested will give you tender, melt-in-your-mouth strips instead of chewy bits
03 -
- Grate the garlic for your sauce instead of mincing it for a smoother, more intense flavor that distributes evenly
- If your pitas are tearing when you fold them, wrap the filled pitas in foil and warm them in the oven for a few minutes to soften