Chicken Garlic Shawarma

Turn your kitchen into a Middle Eastern food cart with this simple chicken shawarma and tangy garlic sauce. The mix of spices gives you that real shawarma taste you love, while the cool garlic sauce ties it all together perfectly. I've tweaked this dish through countless family meals, and it's now our favorite when we want something different but doable on hectic evenings.

I first whipped up this shawarma trying to copy an amazing dish from our vacation in Istanbul. After playing with the spice mix a few times, this version got my spice-wary kids asking for more and now shows up on our table a couple times every month.

Ingredients

• 2 lbs boneless skinless chicken thighs or breasts: Thighs stay juicier and tastier, but breasts work fine if you want something lighter.
• 1 tablespoon ground cumin: This deep, nutty spice creates the foundation of true shawarma taste.
• 1 teaspoon ground coriander: Brings a light citrus touch that lifts the whole flavor profile.
• 1 teaspoon paprika: Adds a gentle sweet pepper kick and nice color.
• 1/2 teaspoon turmeric: Gives a sunny yellow color and subtle earthy notes.
• 1/2 teaspoon ground cinnamon: The hidden touch that makes shawarma instantly recognizable.
• 1/2 teaspoon ground ginger: Throws in a bit of warmth and depth.
• 1/4 teaspoon cayenne pepper: Change up or down based on how spicy you like it.
• 1 tablespoon lemon juice: Softens the meat and adds freshness.
• 2 tablespoons olive oil: Makes the spices stick to the chicken and helps it brown nicely.
• Salt and pepper to taste: Crucial for waking up all the flavors.
• 1 cup plain Greek yogurt: Whole milk makes the creamiest sauce but fat-free works too.
• 2 cloves garlic minced: That zingy punch is what makes the sauce special.
• 1 tablespoon lemon juice: Balances the creaminess of the yogurt.
• 1/2 teaspoon ground cumin: Connects the sauce flavor with the chicken.
• Salt and pepper to taste: Cuts the yogurt's tanginess just right.
• Fresh parsley for garnish: Gives a pop of green and fresh herb flavor.

Step-by-Step Instructions

Marinate the Chicken:

Mix your chicken with all those spices, lemon juice, olive oil, salt and pepper in a big bowl. Get your hands in there and really work the marinade into each piece for even coating. The lemon starts working right away to make the meat tender, while the oil carries all those tasty flavors into the chicken. You can let it sit for just 30 minutes if you're in a rush, or up to a whole day in the fridge for the best flavor.

Grill the Chicken:

Get your grill or pan nice and hot - it's ready when you can only hold your hand above it for 3-4 seconds. Lay the chicken pieces down with some space between them so air can move around. Cook about 4-5 minutes until you see some char marks forming, then flip and go another 4-5 minutes. Your chicken should hit 165°F inside and have nice grill lines. Let it rest 5 minutes before cutting so it stays juicy.

Make the Garlic Sauce:

Stir together your Greek yogurt, minced garlic, lemon juice, cumin, salt and pepper in a small bowl. Mix it really well until smooth with the garlic spread evenly throughout. If you can, make this while your chicken is marinating so the garlic flavors have time to mellow out in the yogurt. Give it a taste and add more of anything it needs.

Slice and Serve:

With a sharp knife, cut your rested chicken across the grain into thin strips about 1/4 inch wide. Arrange on your serving dish or plates. Pour the garlic sauce over top or put it in a bowl on the side. Sprinkle with fresh parsley. For a complete meal, add some warm pita bread, crisp veggies, and maybe some quick-pickled onions.

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You Must Know

Want to know the real trick to amazing shawarma? Toast your spices before mixing the marinade. I learned this game-changer when a Lebanese friend watched me cook and told me to heat the dry spices in a pan for 30 seconds until they smell fragrant. The difference was incredible - it unlocked flavors I hadn't gotten before.

Make It Authentic

Real shawarma cooks on a spinning vertical spit, but at home you can get similar flavors by marinating properly and cooking right. The trick is getting some nice char on the outside while keeping the inside moist. No grill? No problem! A super hot cast iron pan works great for that brown crust that feels like restaurant shawarma. For the most authentic version, try cooking bigger pieces of meat and then slicing them very thin after they've rested.

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Serving Suggestions

Make your shawarma into a full meal with all the right sides. Soft pita bread works perfectly as a wrapper, and adding crisp cucumbers, juicy tomatoes, and tangy red onions brings fresh crunch. For a truly authentic spread, throw in some pickled veggies, olives, and a dash of sumac. My family loves when I set up a DIY shawarma station where everyone builds their own plate just how they like it. This hands-on approach makes dinner more exciting and lets kids try new flavor combos without feeling pressured.

Storage and Meal Prep

This chicken shawarma gets even better after a day or two, making it perfect for meal prep. Keep your cooked chicken separate from the sauce in sealed containers in the fridge for up to 4 days. When you're ready to eat, add a tiny splash of water as you warm it up to keep it from drying out, and heat gently in a covered pan on medium-low. The garlic sauce will get thicker in the fridge, so you might need to stir in a bit more lemon juice or water before using. Want to save it longer? Freeze just the cooked chicken (not the sauce) for up to 3 months.

Frequently Asked Questions

→ What's the best cut of chicken to pick?

Opt for boneless and skinless chicken thighs for a juicy and soft texture, but chicken breasts will work too.

→ How long should the chicken soak in marinade?

Let it soak at least 30 minutes, but if you’ve got time, leave it sealed in the fridge for 24 hours for deeper flavor.

→ Can I cook the chicken if I don’t have a grill?

Absolutely! You can either pan-fry the chicken on the stove or roast it in your oven set at 400°F (200°C) until done.

→ What’s the trick to making thick garlic sauce?

Switch to strained or extra-thick Greek yogurt and use less liquid in the mix to get a thicker consistency.

→ What’s a good way to serve it?

Pair it with pita bread, a few fresh toppings like tomatoes, onions, and lettuce, and a sprinkle of parsley for a complete meal.