Chicken Shawarma with Garlic

This Chicken Shawarma with Creamy Garlic Sauce is a flavorful journey to the Middle East that brings restaurant-quality taste to your home kitchen. The tender chicken infused with aromatic spices wrapped in soft pita and topped with a tangy garlic sauce creates a perfect balance of flavors that will transport your tastebuds to bustling Middle Eastern markets.

I first made this recipe when trying to recreate my favorite street food from a trip to Istanbul. After several attempts, this version became our weekly dinner staple that even my spice-cautious children request regularly.

Ingredients

• Boneless skinless chicken thighs: Their higher fat content keeps the meat juicy and tender during cooking while absorbing all the marinade flavors perfectly.
• Olive oil: Creates the base for the marinade allowing spices to adhere to the chicken. Choose extra virgin for best flavor.
• Ground cumin: Provides that distinctive earthy warmth essential in authentic shawarma. Look for freshly ground if possible.
• Ground paprika: Adds subtle sweetness and beautiful color. Spanish paprika offers the best flavor profile for this dish.
• Ground turmeric: Brings vibrant yellow color and subtle earthy notes. Always use fresh as it loses potency quickly.
• Ground cinnamon: The secret ingredient that distinguishes great shawarma from good shawarma. Ceylon cinnamon works beautifully here.
• Garlic cloves: Forms the aromatic foundation of both marinade and sauce. Fresh is absolutely necessary.
• Lemon juice: Brightens flavors and helps tenderize the chicken. Always use fresh not bottled.
• Greek yogurt: Creates the creamy base for the sauce. Full fat provides the richest texture but lowfat works too.
• Mayonnaise: Adds silkiness to the sauce. Choose a quality brand for best results.
• Pita bread: Soft varieties work best for wrapping. Warming before serving makes them more pliable.

Step-by-Step Instructions

Prepare the Marinade:

Combine olive oil, ground cumin, paprika, turmeric, cinnamon, minced garlic, fresh lemon juice, salt and pepper in a large bowl. Whisk thoroughly until all spices are evenly incorporated into a fragrant paste. This spice blend is the heart of shawarma flavor, so take time to ensure everything is well mixed. The marinade should have a vibrant reddish-orange color with a consistency that will coat the chicken.

Marinate the Chicken:

Add chicken thighs to the marinade and use clean hands to massage the spice mixture into every piece. Ensure each thigh is completely coated for consistent flavor. Transfer to a covered container or sealed bag and refrigerate for at least one hour, though overnight marinating will develop significantly deeper flavors as the acids and spices have time to penetrate the meat fibers.

Cook the Chicken:

Heat your cooking surface of choice grill, oven at 425°F, or heavy skillet over medium-high heat until hot. Remove chicken from marinade and cook until the internal temperature reaches 165°F about 5-7 minutes per side. Look for slight charring on the edges which indicates caramelization of the spices. Allow meat to rest for 5 minutes before slicing against the grain into thin strips.

Make the Garlic Sauce:

Combine Greek yogurt, mayonnaise, fresh lemon juice, finely minced garlic, salt and pepper in a bowl. Whisk until completely smooth with no lumps. The sauce should have a creamy, pourable consistency. Taste and adjust seasoning as needed, looking for a balance of tangy yogurt, rich mayonnaise and pungent garlic. Let sit for at least 10 minutes before serving to allow garlic flavors to mellow and blend.

Assemble Your Shawarma:

Warm pita bread for about 30 seconds in a dry skillet or microwave until soft and pliable. Place a generous amount of sliced chicken in the center. Add optional fresh vegetables like sliced cucumber, tomato, or pickled onions if desired. Drizzle liberally with the creamy garlic sauce. Fold the bottom up first, then fold in the sides to create a secure wrap that will hold all ingredients without spilling.

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My absolute favorite part of this recipe is the moment the chicken hits the hot cooking surface and the kitchen fills with the incredible aroma of toasted spices. It reminds me of the first time I tasted shawarma from a street vendor in Beirut, where the massive vertical rotisserie slowly turned, creating the most mouthwatering scent that drew crowds from blocks away.

Make-Ahead Options

The chicken marinade actually improves with time, making this dish perfect for meal prep. You can marinate the chicken up to 48 hours in advance, keeping it sealed in the refrigerator. The garlic sauce can also be prepared up to three days ahead and stored separately. Having these components ready allows you to assemble fresh shawarma in minutes when needed.

Perfect Pairing Ideas

Shawarma pairs beautifully with several Middle Eastern inspired sides. Consider serving with tabbouleh salad for a refreshing contrast to the rich spices. A simple Israeli salad with diced cucumber, tomato, and lemon dressing adds brightness. For a complete feast, add homemade hummus, warm flatbread, and pickled vegetables to create an impressive spread that showcases the vibrant flavors of Middle Eastern cuisine.

Cultural Significance

Shawarma originated in the Ottoman Empire (now Turkey) in the 18th century and has evolved across the Middle East with regional variations. The vertical rotisserie cooking method traditionally used allows meat to self-baste as it cooks. While our home version adapts the technique, the spice profile remains authentic. In Middle Eastern countries, shawarma stands are social gathering spots where people from all walks of life come together to enjoy this beloved street food, often eaten late into the night.

Ingredient Substitutions

If chicken thighs aren't available, boneless chicken breast works but watch cooking time carefully to prevent drying. For a vegetarian version, firm tofu or cauliflower florets absorb the marinade wonderfully. Dairy-free yogurt can replace Greek yogurt in the sauce for those with lactose concerns. The spice blend is customizable too. No paprika? Sweet chili powder works in a pinch. Ground cardamom can substitute for cinnamon if preferred.

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Common Questions

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast for thighs, though thighs typically remain more tender and flavorful. If using breasts, consider reducing the cooking time slightly to prevent them from drying out, and be especially diligent with the marinade time to ensure maximum flavor.

→ What can I use instead of Greek yogurt for a dairy-free version?

For a dairy-free alternative to Greek yogurt in the sauce, consider using coconut yogurt, dairy-free sour cream, or tahini thinned with lemon juice and water. These options will maintain the creamy texture while accommodating dietary restrictions.

→ How long can I store leftover shawarma?

Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the chicken, sauce, and pita separately. Reheat the chicken in a skillet or microwave until warmed through before assembling.

→ What vegetables pair well with chicken shawarma?

Traditional vegetables that pair excellently with chicken shawarma include thinly sliced tomatoes, cucumbers, red onions, and lettuce. You can also add pickled turnips, red cabbage, or tabbouleh for authentic Middle Eastern flavors.

→ Can I make this dish ahead of time for a party?

Yes, this is great for make-ahead preparation. Marinate the chicken up to 24 hours in advance, prepare the sauce up to 2 days ahead, and store both in the refrigerator. Cook the chicken just before serving or cook earlier and reheat. Set up a DIY shawarma station with all components for guests to assemble their own.

→ What's the best cooking method for the chicken?

Grilling provides the most authentic flavor with nice char marks, but a cast-iron skillet works wonderfully too. For convenience, baking at 425°F (220°C) for 20-25 minutes also yields delicious results. Regardless of method, cook until the internal temperature reaches 165°F (74°C).