Homemade Chicken Shawarma with Creamy Garlic Sauce Recipe
This Chicken Shawarma recipe offers a flavorful Middle Eastern classic with tender marinated chicken thighs grilled to perfection and served with a creamy garlic tahini sauce. Easy to prepare and perfect for a delicious meal with warm pita and fresh vegetables.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
For the Chicken Shawarma
- 1.5 pounds of boneless chicken thighs
- 4 cloves of garlic, minced
- 2 tablespoons of ground cumin
- 2 tablespoons of ground coriander
- 1 tablespoon of paprika
- 1 tablespoon of turmeric
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of cayenne pepper (optional)
- 1/4 cup of olive oil
- Salt and pepper to taste
- Juice of 1 lemon
For the Creamy Garlic Sauce
- 1 cup of plain Greek yogurt
- 3 cloves of garlic, minced
- 2 tablespoons of lemon juice
- 2 tablespoons of tahini
- Salt to taste
For Serving
- Pita bread or flatbreads
- Fresh vegetables (tomatoes, cucumbers, lettuce)
- Pickles
Instructions
- Marinate the Chicken: In a large bowl, combine minced garlic, ground cumin, ground coriander, paprika, turmeric, ground cinnamon, cayenne pepper, olive oil, lemon juice, salt, and pepper. Add the boneless chicken thighs and coat them thoroughly with the marinade. Cover the bowl and refrigerate for at least 1 hour; for best results, marinate overnight to enhance the flavors.
- Prepare the Creamy Garlic Sauce: In a separate bowl, mix plain Greek yogurt, minced garlic, lemon juice, tahini, and salt. Stir well until smooth and fully blended. Refrigerate the sauce until ready to serve to allow the flavors to meld.
- Cook the Chicken: Preheat a grill or stovetop skillet over medium-high heat. Place the marinated chicken thighs on the hot surface and cook for 6 to 7 minutes per side until the meat is fully cooked and lightly charred. Use a food thermometer to ensure the internal temperature reaches 165°F (75°C) for safe consumption.
- Rest and Slice the Chicken: Remove the chicken from the heat source and let it rest for 5 minutes. This resting period allows the juices to redistribute. Afterward, slice the chicken into thin strips, ideal for assembling the shawarma.
- Assemble Your Shawarma: Lay warm pita bread or flatbreads on plates. Add sliced chicken, fresh vegetables such as tomatoes, cucumbers, and lettuce, plus pickles. Drizzle generously with the creamy garlic sauce. Serve immediately for the best flavor and texture.
Notes
- Marinating overnight intensifies the flavor and tenderness of the chicken.
- Adjust the cayenne pepper quantity based on your preferred spice level.
- If a grill is unavailable, a stovetop skillet works perfectly well for cooking the chicken.
- Use fresh, quality pita bread for authentic texture and taste.
- The creamy garlic sauce can be prepared ahead of time and refrigerated for up to 2 days.