Chicken Shawarma with Garlic Sauce (Printable Version)
Spiced chicken thigh slices, warm pita, tangy Greek yogurt garlic sauce—fresh flavors for a crowd-pleasing meal.
# Ingredients:
→ Marinated Chicken
01 -
900 g boneless, skinless chicken thighs
02 -
45 ml olive oil
03 -
45 ml freshly squeezed lemon juice
04 -
3 garlic cloves, minced
05 -
1 tsp ground cumin
06 -
1 tsp ground coriander
07 -
1 tsp paprika
08 -
0.5 tsp ground turmeric
09 -
0.5 tsp ground cinnamon
10 -
0.25 tsp cayenne pepper
11 -
1 tsp salt
12 -
0.5 tsp ground black pepper
13 -
15 ml honey or maple syrup
→ Creamy Garlic Sauce
14 -
240 g plain Greek yogurt
15 -
45 ml tahini
16 -
2 garlic cloves, finely minced
17 -
30 ml freshly squeezed lemon juice
18 -
0.5 tsp salt
19 -
2 tbsp fresh parsley, chopped
20 -
15–30 ml cold water, as needed
→ To Serve
21 -
4–6 pita breads, warmed
22 -
1 cucumber, thinly sliced
23 -
2 tomatoes, diced
24 -
0.5 red onion, thinly sliced
25 -
Lettuce or mixed greens, chopped
26 -
Pickles, optional
27 -
Fresh herbs, for garnish
# Steps:
01 -
In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, black pepper, and honey until homogeneous.
02 -
Add chicken thighs to the marinade, ensuring even coating. Cover and refrigerate for a minimum of 2 hours or preferably overnight.
03 -
Preheat oven to 220°C. Line a baking tray with parchment paper. Arrange chicken in a single layer and bake for 25–30 minutes, broiling during the final 2–3 minutes to achieve charred edges as desired.
04 -
Transfer cooked chicken to a cutting board and allow it to rest for 5–10 minutes. Slice thinly across the grain.
05 -
In a medium bowl, combine Greek yogurt, tahini, minced garlic, lemon juice, and salt. Whisk until smooth. Add water incrementally to reach a pourable consistency, then fold in chopped parsley.
06 -
Warm pita breads. Spread garlic sauce along the center, top with sliced chicken, cucumber, tomatoes, onion, lettuce, and pickles if using. Drizzle with additional garlic sauce and garnish with fresh herbs.
# Notes:
01 -
Leftover chicken can be refrigerated for up to 3 days or frozen for up to 3 months. Garlic sauce keeps well for 5 days chilled. Reheat chicken gently in a skillet with a splash of water to retain moisture.