Description
A flavorful chicken shawarma dish marinated in spices, grilled to perfection, and served with a creamy garlic sauce.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs
- 4 cloves garlic (minced)
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon paprika
- 1 tablespoon turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 cup olive oil
- Salt (to taste)
- Black pepper (to taste)
- 1 lemon (juiced)
- 1 cup plain Greek yogurt (for sauce)
- 3 cloves garlic (minced, for sauce)
- 2 tablespoons lemon juice (for sauce)
- 2 tablespoons tahini (for sauce)
- Salt (to taste, for sauce)
- Pita bread or flatbreads (for serving)
- Fresh vegetables (tomatoes, cucumbers, lettuce)
- Pickles (for serving)
Instructions
- In a large bowl, mix together the minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, olive oil, lemon juice, salt, and black pepper. Add the chicken thighs and coat well. Cover and refrigerate for at least 1 hour or ideally overnight.
- In a separate bowl, mix the Greek yogurt, minced garlic, lemon juice, tahini, and a pinch of salt until smooth. Refrigerate until needed.
- Preheat grill or skillet to medium-high heat. Cook marinated chicken for about 6-7 minutes on each side or until internal temperature reaches 165°F.
- Let chicken rest for 5 minutes, then slice into thin strips.
- Warm pita or flatbreads, place sliced chicken on top, add fresh vegetables and pickles, then drizzle with creamy garlic sauce. Fold and serve.
Notes
For best flavor, marinate the chicken overnight. Adjust spices to taste and use fresh ingredients for maximum flavor.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg