Chicken Shawarma With Creamy Garlic Sauce (Printable)
Tender spiced chicken in warm pita with rich garlic sauce and fresh vegetables
# What You’ll 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 - 1/2 tsp cayenne pepper
12 - 1.5 tsp kosher salt
13 - 1/2 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
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp olive oil
20 - 1/2 tsp salt
21 - 1/4 tsp ground white pepper
→ For Serving
22 - 4 large pita breads or flatbreads
23 - 1 cup shredded romaine lettuce
24 - 1 cup sliced cucumbers
25 - 1 cup sliced tomatoes
26 - 1/2 red onion, thinly sliced
27 - 1/4 cup chopped fresh parsley
# Steps:
01 - Combine the yogurt, olive oil, garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne, salt, pepper, and lemon juice in a large bowl. Add the chicken thighs, tossing to coat completely. Cover and refrigerate for at least 1 hour, or up to 12 hours for optimal flavor.
02 - Whisk together the mayonnaise, Greek yogurt, garlic, lemon juice, olive oil, salt, and white pepper in a small bowl until smooth. Refrigerate until ready to serve.
03 - Preheat oven to 425°F. Arrange marinated chicken thighs on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping once, until chicken is browned and cooked through. Let rest for 5 minutes, then slice thinly.
04 - Warm the pita breads. Top each with lettuce, cucumbers, tomatoes, onions, and sliced chicken. Drizzle generously with creamy garlic sauce and garnish with chopped parsley. Wrap the pita around the fillings and serve immediately.
# Expert Advice:
01 -
- The marinade transforms ordinary chicken into something that tastes like it's been spinning on a rotisserie for hours
- That garlic sauce is dangerously good on everything from fries to sandwiches to straight off a spoon
02 -
- The longer you marinate the chicken, up to 12 hours, the more flavorful and tender it becomes
- Letting the chicken rest for five minutes after cooking prevents all those juices from running out onto your cutting board
03 -
- Use tahini instead of yogurt in the sauce for a dairy-free version that's just as creamy and delicious
- Leftover chicken makes incredible rice bowls the next day with all the same toppings