Description
This Chicken Shawarma with Garlic Sauce recipe brings the vibrant flavors of Middle Eastern street food right to your kitchen. Tender chicken thighs are marinated in a fragrant shawarma spice mix and olive oil, then grilled to juicy perfection. Paired with a creamy, tangy garlic sauce and served in warm pita bread, this dish is easy to make and perfect for a flavorful weeknight dinner or casual gathering.
Ingredients
Scale
For the Chicken Shawarma
- 2 lbs chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons shawarma spice mix
- Salt to taste
For the Garlic Sauce
- 4 cloves garlic, minced
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- Salt to taste
To Serve
- Pita bread
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken thighs with olive oil, shawarma spice mix, and salt. Mix well to coat all pieces. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
- Preheat the Grill or Oven: Prepare your grill or preheat your oven to medium-high heat (about 400°F/200°C) to ensure it’s hot enough for cooking the chicken evenly and sealing in the juices.
- Cook the Chicken: Place the marinated chicken on the grill or on a baking tray if using the oven. Cook for 6-8 minutes on each side until the chicken is fully cooked through and has nice char marks or a golden crust if baked.
- Rest and Slice: Remove the chicken from heat and let it rest for 5 minutes. This helps the juices redistribute within the meat. After resting, slice the chicken thinly for serving.
- Prepare the Garlic Sauce: In a small bowl, mix together the minced garlic, plain yogurt, mayonnaise, lemon juice, and a pinch of salt. Stir well until smooth and creamy. Adjust salt or lemon juice to taste.
- Assemble and Serve: Warm the pita bread if desired. Fill each pita with sliced chicken and drizzle generously with the garlic sauce. Serve immediately and enjoy your delicious homemade chicken shawarma.
Notes
- For best flavor, marinate the chicken overnight or for at least 4 hours if possible.
- You can use boneless, skinless chicken breasts as a leaner alternative, but thighs usually provide juicier results.
- If you don’t have a grill, baking in the oven works well and keeps the chicken tender.
- The garlic sauce can be prepared a few hours ahead and refrigerated to let the flavors meld.
- Serve with additional toppings like sliced cucumbers, tomatoes, or pickled vegetables for more authenticity.
