Chicken Shawarma with Garlic Sauce (Print Version)

Tender spiced chicken wrapped in warm pita with creamy garlic sauce and fresh vegetables.

# What You'll Need:

→ Chicken Shawarma

01 - 1.5 pounds boneless skinless chicken thighs
02 - 4 cloves garlic, minced
03 - 2 tablespoons ground cumin
04 - 2 tablespoons ground coriander
05 - 1 tablespoon paprika
06 - 1 tablespoon turmeric
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon cayenne pepper
09 - 1/4 cup olive oil
10 - 1 tablespoon lemon juice
11 - Salt and freshly ground black pepper

→ Creamy Garlic Sauce

12 - 1 cup plain Greek yogurt
13 - 3 cloves garlic, minced
14 - 2 tablespoons lemon juice
15 - 2 tablespoons tahini
16 - Salt to taste

→ For Serving

17 - 4 pita breads or flatbreads
18 - Fresh sliced tomatoes
19 - Fresh sliced cucumbers
20 - Shredded lettuce
21 - Middle Eastern pickles or dill pickles

# How-To Steps:

01 - Combine garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, olive oil, lemon juice, salt, and pepper in a large bowl. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor development.
02 - Whisk together Greek yogurt, minced garlic, lemon juice, tahini, and salt in a small bowl until completely smooth. Refrigerate until ready to serve.
03 - Preheat grill or stovetop skillet over medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until well-charred and internal temperature reaches 165°F.
04 - Transfer cooked chicken to a cutting board and let rest for 5 minutes to retain juices. Slice thinly against the grain.
05 - Place sliced chicken in the center of each pita bread. Top with tomatoes, cucumbers, lettuce, pickles, and a generous drizzle of garlic sauce.
06 - Roll up or fold each wrap and serve immediately while warm.

# Expert Advice:

01 -
  • The marinade creates those charred, aromatic edges that make restaurant shawarma impossible to forget
  • That garlic sauce is worth making by the spoonful, perfect for drizzling over everything
  • Once you've prepped the marinade, the actual cooking feels almost effortless
02 -
  • Letting the chicken rest before slicing is non negotiable if you want it juicy instead of dry
  • The sauce needs at least thirty minutes in the fridge for the raw garlic flavor to mellow into something creamy and delicious
  • Warm your pita bread first, or it will crack when you try to fold it
03 -
  • Pat the chicken dry before marinating so the spices adhere better and form a proper crust
  • Use a meat thermometer to avoid overcooking, because 165 degrees happens faster than you think
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