Chicken Shawarma with Creamy Garlic Sauce (Printable)

Marinated grilled chicken in warm pita with creamy garlic sauce, fresh vegetables, and tangy pickles for a hearty Middle Eastern meal.

# What You'll Need:

→ Chicken Shawarma

01 - 1.5 pounds boneless skinless chicken thighs
02 - 4 cloves garlic, minced
03 - 2 tablespoons ground cumin
04 - 2 tablespoons ground coriander
05 - 1 tablespoon paprika
06 - 1 tablespoon turmeric
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon cayenne pepper
09 - 1/4 cup olive oil
10 - Juice of 1 lemon
11 - Salt and black pepper to taste

→ Creamy Garlic Sauce

12 - 1 cup plain Greek yogurt
13 - 3 cloves garlic, minced
14 - 2 tablespoons fresh lemon juice
15 - 2 tablespoons tahini paste
16 - Salt to taste

→ Serving Components

17 - 4 pita breads or flatbreads
18 - Fresh tomatoes, sliced
19 - Fresh cucumbers, sliced
20 - Shredded lettuce
21 - Middle Eastern pickles or dill pickles

# Method:

01 - Whisk together minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, olive oil, and lemon juice in a large bowl. Season generously with salt and black pepper.
02 - Add chicken thighs to the bowl and toss thoroughly to coat all pieces evenly. Cover tightly with plastic wrap and refrigerate for minimum 1 hour, preferably overnight for maximum flavor penetration.
03 - Combine Greek yogurt, minced garlic, lemon juice, tahini, and salt in a small bowl. Whisk until completely smooth and creamy. Cover and refrigerate until ready to serve.
04 - Preheat grill or cast-iron skillet to medium-high heat. Remove chicken from marinade and grill for 6 to 7 minutes per side until well-charred and internal temperature reaches 165°F.
05 - Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice chicken against the grain into thin strips.
06 - Warm pita breads if desired. Place sliced chicken down the center of each pita. Top with tomatoes, cucumbers, lettuce, and pickles. Drizzle generously with garlic sauce.
07 - Fold or roll each wrap securely. Serve immediately while chicken is still warm, with extra sauce on the side.

# Expert Advice:

01 -
  • The marinade creates layers of flavor that develop even more overnight
  • That garlic sauce is addictive enough to eat with a spoon
02 -
  • Crowding the pan while cooking creates steam instead of char, so cook in batches if needed
  • The sauce thickens in the fridge, so stir in a teaspoon of water if it's too stiff
03 -
  • Pat the chicken dry before marinating for better sear marks
  • Let your grill or skillet get ripping hot before adding any meat
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