This Easy Chicken Shawarma is a tasty treat with juicy chicken and fragrant spices, all wrapped up in warm pita bread. The creamy garlic sauce adds a smooth touch that you’ll love!
Honestly, I can’t get enough of this shawarma! It’s perfect for a quick lunch or dinner and always makes my day. Plus, who doesn’t love extra garlic sauce? Yum! 😋
Making it is really straightforward: just marinate the chicken, cook it, and enjoy! I like to pile mine high with veggies for a colorful meal that looks as good as it tastes!
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs are my go-to for juiciness, but breasts work too! If you’re looking for a leaner option, chicken breasts are great. You can also use a plant-based chicken alternative for a vegetarian version.
Spices: Cumin and paprika are classic shawarma spices. If you’re out of paprika, smoked paprika adds a nice twist. For a milder flavor, skip the chili powder or use a pinch instead.
Garlic Sauce: Greek yogurt offers a tangy flavor, but if you’re avoiding dairy, try using a vegan yogurt or even hummus for a creamy base. Mayonnaise is also a great choice if you want something richer.
Pita Bread: Whole wheat pita is healthier, but any kind of flatbread works! You can even use lettuce wraps for a low-carb option.
How Do You Marinate Chicken for Maximum Flavor?
Marinating chicken is key to flavor with this recipe! Here’s how to ensure every bite is bursting with taste:
- Mix your marinade well. A good blend of spices and garlic makes a huge difference.
- Add the chicken pieces and make sure they are fully coated. Use your hands for better mixing!
- Let the chicken sit in the marinade for at least 1 hour; overnight works wonders for flavor!
What’s the Best Way to Cook Chicken for Shawarma?
For perfectly cooked chicken shawarma, follow these steps:
- Preheat your skillet or grill pan. A hot surface helps to sear the chicken, locking in juices.
- Cook in batches if needed. Overcrowding the pan steams the chicken instead of browning it.
- Flip halfway through cooking for even browning. Look for a juicy, browned exterior!
With these tips, your chicken shawarma will turn out delicious every time! Enjoy your meal and the many flavors it brings.
Easy Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For The Chicken Shawarma:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp chili powder or cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lemon
For The Creamy Garlic Sauce:
- 1/2 cup plain Greek yogurt or mayonnaise
- 3 cloves garlic, finely minced or grated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and black pepper to taste
To Serve:
- Pita bread or flatbreads
- Sliced cucumbers
- Sliced tomatoes
- Sliced red onions
- Fresh parsley or cilantro, chopped
- Pickles (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and can be marinated for a minimum of 1 hour, but I recommend letting it sit for 3-4 hours or even overnight for the best flavor! Cooking will take around 10-15 minutes. So overall, you’ll need about 25-30 minutes of active time with extra time in the fridge, making it perfect for meal prep!
Step-by-Step Instructions:
1. Preparing the Marinade:
In a large bowl, mix together the minced garlic, olive oil, and all the spices: cumin, paprika, coriander, turmeric, cinnamon, chili powder, salt, pepper, and lemon juice. Stir everything well until it forms a lovely, fragrant marinade.
2. Marinating the Chicken:
Add the thinly sliced chicken to the marinade. Toss the chicken pieces until they are fully coated in the marinade. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, but letting it marinate for 3-4 hours or overnight will really boost the flavor.
3. Making the Creamy Garlic Sauce:
While the chicken is marinating, you can whip up the garlic sauce! In a small bowl, combine the Greek yogurt (or mayonnaise) with minced garlic, lemon juice, olive oil, salt, and pepper. Mix well and taste to adjust seasoning as needed. Cover and refrigerate until you’re ready to use it.
4. Cooking the Chicken:
When you’re ready to cook, heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer (you may need to cook in batches). Cook for about 6-8 minutes, flipping halfway through, until the chicken is cooked through and has a nice, golden-brown color.
5. Preparing the Pita Bread:
While the chicken is cooking, warm the pita or flatbreads in a dry pan or in the oven for a few minutes until they’re nice and warm.
6. Assembling the Shawarma:
To assemble, take a warm pita and spread a generous amount of the creamy garlic sauce over it. Add the freshly cooked chicken on top, followed by your choice of sliced cucumbers, tomatoes, red onions, and a sprinkle of fresh parsley or cilantro. If you like, you can add pickles for an extra crunch!
7. Serving:
Roll or fold the pita tightly around the filling and serve immediately. Enjoy your delicious homemade Easy Chicken Shawarma with creamy garlic sauce!
Happy cooking and enjoy every bite!
FAQ for Easy Chicken Shawarma with Creamy Garlic Sauce
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts are a leaner option and work well in this recipe. Just be mindful not to overcook them, as they can dry out more easily than thighs.
What Can I Use Instead of Greek Yogurt for the Sauce?
If you’re looking for a dairy-free option, you can substitute Greek yogurt with a plant-based yogurt or hummus for a creamy texture. Mayonnaise is also a great, creamy alternative if you prefer a richer taste.
How Do I Store Leftovers?
Store any leftover chicken and garlic sauce in airtight containers in the fridge. The chicken should be consumed within 3 days. To reheat, gently warm on the stove or in the microwave, and enjoy!
Can I Meal Prep This Recipe?
Absolutely! You can marinate the chicken ahead of time and store it in the fridge for up to 24 hours. You can also prepare the garlic sauce and chop your veggies in advance for a quick assembly during the week!
