Chicken Shawarma With Creamy Garlic Sauce (Printer-friendly)
Spiced chicken thighs in warm pita with creamy garlic sauce and fresh vegetables for authentic Middle Eastern flavors.
# What You’ll Need:
→ Chicken Marinade
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 3 tbsp plain Greek yogurt
03 - 3 tbsp olive oil
04 - 4 cloves garlic, minced
05 - 1.5 tsp ground cumin
06 - 1.5 tsp ground coriander
07 - 1.5 tsp ground paprika
08 - 1 tsp ground turmeric
09 - 1 tsp ground allspice
10 - 1 tsp ground cinnamon
11 - 1/2 tsp cayenne pepper
12 - 1.5 tsp kosher salt
13 - 1/2 tsp black pepper
14 - Juice of 1 large lemon
→ Creamy Garlic Sauce
15 - 4 large garlic cloves, finely minced or grated
16 - 1 cup mayonnaise
17 - 2 tbsp plain Greek yogurt
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp olive oil
20 - 1/2 tsp salt
21 - 1/4 tsp ground white pepper
→ For Serving
22 - 4 large pita breads or flatbreads
23 - 1 cup shredded romaine lettuce
24 - 1 cup sliced cucumbers
25 - 1 cup sliced tomatoes
26 - 1/2 red onion, thinly sliced
27 - 1/4 cup chopped fresh parsley
# How to Make It:
01 - In a large bowl, combine the yogurt, olive oil, garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne, salt, pepper, and lemon juice. Add the chicken thighs, tossing to coat completely. Cover and marinate in the refrigerator for at least 1 hour, or up to 12 hours for best flavor.
02 - In a small bowl, whisk together the mayonnaise, Greek yogurt, garlic, lemon juice, olive oil, salt, and white pepper until smooth. Refrigerate until ready to use.
03 - Preheat oven to 425°F. Arrange marinated chicken thighs on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping once, until chicken is browned and cooked through. Let rest 5 minutes, then slice thinly.
04 - Warm the pita breads. Top each with lettuce, cucumbers, tomatoes, onions, and sliced chicken. Drizzle generously with creamy garlic sauce. Garnish with chopped parsley and serve immediately.
# Expert Tips:
01 -
- The yogurt marinade makes the chicken incredibly tender while infusing it with deep, complex spices
- That garlic sauce is worth making by the spoonful, it transforms everything it touches
- Street food quality from your own oven with barely any hands on time
02 -
- Marinating for longer than a few hours really does make a noticeable difference in flavor penetration
- Letting the chicken rest before slicing keeps all those juices inside instead of on your cutting board
- Warm pita wraps without cracking, cold pita tears apart and ruins the whole experience
03 -
- Grating the garlic for the sauce releases more flavor than mincing it
- High oven temperature creates those crispy edges that make shawarma irresistible