This Easy Chicken Shawarma is tasty and full of flavor! With juicy chicken pieces cooked to perfection and a yummy creamy garlic sauce, it’s hard to resist.
The best part? You can whip this up quickly and enjoy a little taste of the Middle East right at home. I love serving it with warm pita bread and fresh veggies—it’s a perfect meal!
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken thighs for their juiciness, but you can use chicken breasts if you prefer a leaner option. If you’re looking for a vegetarian alternative, marinated mushrooms or tofu can work well!
Spices: The spices like cumin, paprika, and coriander build that wonderful flavor. If you don’t have allspice, a mix of cinnamon and nutmeg can substitute. Don’t shy away from experimenting with spices you enjoy!
Yogurt: For the creamy sauce, plain yogurt is key. Greek yogurt adds thickness and tang. If dairy is not an option, try using a plant-based yogurt as a great substitution!
Vegetables: Use whatever fresh veggies you have on hand! I love adding sliced bell peppers or radishes for crunch. Just skip the pickles if you’re not a fan.
How Do You Cook Chicken Perfectly for Shawarma?
Cooking chicken for shawarma is all about getting that flavorful, slightly charred exterior while keeping it juicy inside. Here’s how to do it:
- First, marinate the chicken for at least 1 hour. Longer marinating deepens the flavor!
- Preheat your skillet or grill pan until hot, which helps to lock in moisture. A cast-iron skillet is my favorite!
- Cook in batches if needed. Avoid overcrowding as it leads to steaming instead of browning.
- Look for a nice golden-brown color and cook until the chicken’s internal temperature hits 165°F (75°C).
Following these steps ensures delicious chicken every time! It’s all about that careful balance of heat and time.
Easy Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1.5 lbs (700g) boneless, skinless chicken thighs (or breasts), thinly sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
For the Creamy Garlic Sauce:
- ½ cup plain yogurt (Greek yogurt works best)
- 3 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Optional for Serving:
- Pita bread or flatbreads
- Sliced cucumbers, tomatoes, onions, and lettuce
- Fresh parsley or cilantro for garnish
- Pickles or pickled turnips
How Much Time Will You Need?
This delicious recipe takes about 10-15 minutes to prepare and at least 1 hour for marinating. Plan for around 20 minutes to cook the chicken. Overall, expect about 1 hour and 30 minutes for the complete process, including marinating time. It’s well worth the wait for that flavorful shawarma!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine olive oil, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, salt, pepper, and lemon juice. Stir everything together until well mixed to create a flavorful marinade.
2. Marinate the Chicken:
Add the thinly sliced chicken pieces to the marinade and ensure they are all well coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 1 hour. For even better flavor, marinate for 2-3 hours or ideally overnight.
3. Cook the Chicken:
When ready to cook, preheat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer and cook for about 5-7 minutes on each side until fully cooked and slightly charred around the edges. Make sure the chicken is no longer pink in the center. If necessary, cook in batches to avoid overcrowding the pan.
4. Make the Creamy Garlic Sauce:
While the chicken is cooking, you can prepare the creamy garlic sauce. In a small bowl, whisk together the yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
5. Assemble Your Shawarma:
To serve, take the cooked chicken shawarma and place it into warm pita bread or flatbreads. Drizzle the creamy garlic sauce over the top or serve it on the side for dipping. Add your choice of fresh sliced cucumbers, tomatoes, onions, lettuce, and pickles. Garnish with fresh parsley or cilantro if you like.
6. Enjoy!
Dig in and enjoy every bite of your delicious and easy chicken shawarma with creamy garlic sauce. It’s a perfect meal to share with family and friends!
This recipe yields approximately 4 servings.
FAQ
Can I Use Chicken Breasts Instead of Thighs?
Yes, absolutely! While chicken thighs are juicier and more flavorful, chicken breasts will work fine if you prefer a leaner option. Just be careful not to overcook them, as they can dry out more easily.
How Can I Make This Recipe Spicier?
If you’re looking for some heat, consider adding cayenne pepper or red pepper flakes to the marinade before cooking. You could also serve your shawarma with a spicy sauce, like harissa or sriracha, for an extra kick!
Can I Make the Sauce Ahead of Time?
Yes, the creamy garlic sauce can be made a day in advance. Just store it in an airtight container in the refrigerator. Give it a good stir before serving. It’s a great way to save time on the day you plan to enjoy your shawarma!
How Do I Store Leftovers?
Store any leftover chicken shawarma and sauce separately in airtight containers in the fridge. The chicken will stay fresh for up to 3 days, while the sauce can last for about a week. To reheat, warm the chicken gently on the stove or in the microwave.
