Chicken Shawarma with Garlic Sauce
This chicken shawarma is fragrant, juicy, and balanced with warm spices and a tangy garlic sauce, making it a great choice for quick weeknight dinners or gatherings.
Ingredients
For the marinade and chicken
- 2 pounds boneless chicken thighs (skinless) Boneless thighs keep the meat juicy.
- 4 cloves garlic, minced Divided if you like extra garlic in sauce.
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon ground paprika
- 1 tablespoon ground turmeric
- 1 tablespoon ground cinnamon
- to taste Salt and pepper
- 2 tablespoons olive oil For cooking.
- 1 lemon juiced For marinade.
For the garlic sauce
- 1 cup plain yogurt Greek yogurt can be used for thicker sauce.
- 1 tablespoon tahini (optional) Adds depth and creaminess.
- to taste Salt
- 1 clove minced garlic (optional) For extra garlic punch.
For serving
- Fresh parsley chopped For garnish.
Instructions
Preparation
- In a bowl combine minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt and pepper, olive oil, and lemon juice to create a marinade.
- Add the chicken thighs to the marinade and coat fully. Cover and refrigerate for at least 1 hour, ideally overnight.
Cooking
- Preheat your grill or heavy skillet over medium-high heat, lightly oiling the surface.
- Sear each thigh for 5-7 minutes on each side until golden and the internal temperature reaches 165°F (74°C).
Making the Garlic Sauce
- While the chicken cooks, whisk together yogurt, tahini (if using), and a pinch of salt. Optionally, stir in extra minced garlic.
Serving
- Let the chicken rest for 5 minutes, then slice thinly against the grain.
- Serve the shawarma sliced in warm pita or over rice, drizzling with garlic sauce and sprinkling with parsley.
Notes
Keep cooked chicken in an airtight container for up to 3-4 days. The garlic sauce can be made up to 48 hours ahead.