This Easy Chicken Shawarma is packed with flavor and comes together quickly! Juicy chicken is seasoned with spices and served with a creamy garlic sauce that’s hard to resist!
Honestly, I could slather that garlic sauce on just about anything! It makes the chicken extra tasty, and leftovers (if there are any!) make for a great lunch the next day. Yum!
Key Ingredients & Substitutions
Chicken: I find chicken thighs work best for shawarma because they’re juicy and tender. If you prefer white meat, chicken breasts will work too. For a lighter option, try turkey or even tofu for a vegetarian version!
Spices: The blend of spices here is key! If you don’t have all of them, you can use a pre-made shawarma spice mix instead. Cumin and paprika are essential, though, so try not to skip those!
Yogurt or Mayonnaise: I love Greek yogurt for the garlic sauce because it’s creamy and tangy. If you’re avoiding dairy, you can use a dairy-free yogurt. Mayonnaise also works well for an extra rich sauce.
Pita Bread: Pita is traditional, but feel free to swap in flatbreads or lettuce wraps for a low-carb option. They’re all great for holding the delicious filling!
How Do I Get the Chicken Perfectly Cooked?
The key to juicy chicken shawarma is not overcooking it. Here’s how you can get it just right:
- Marinating is essential. It not only adds flavor but keeps the chicken moist. Aim for at least 1 hour, but longer is better.
- Cook the chicken over medium-high heat. This helps it get that nice char without drying out. Don’t overcrowd the pan; cook in batches if necessary.
- Always check the chicken with a meat thermometer, aiming for 165°F (75°C) for safety.
Following these tips will help you achieve perfect chicken shawarma every time!
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 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp ground black pepper
- 1 tsp salt
- Juice of 1 lemon
For the Creamy Garlic Sauce:
- 1/2 cup plain Greek yogurt or mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Optional for Serving:
- Pita bread or flatbreads
- Sliced tomatoes
- Sliced cucumbers
- Chopped fresh parsley
- Pickled vegetables or tabbouleh
How Much Time Will You Need?
This easy Chicken Shawarma will take about 15 minutes to prepare, plus at least 1 hour for marinating the chicken. Overall, you should set aside around 30 minutes for cooking and assembling, for a total of about 1 hour and 45 minutes, including marination time!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, combine the minced garlic, olive oil, cumin, paprika, turmeric, coriander, cinnamon, cayenne (if using), black pepper, salt, and lemon juice. Add the sliced chicken and mix everything well to coat evenly. Cover the bowl and place it in the refrigerator for at least 1 hour. For the best flavor, keep it in there for 3-4 hours if you can!
2. Make the Creamy Garlic Sauce:
In a small bowl, whisk together the Greek yogurt or mayonnaise with the minced garlic, lemon juice, olive oil, salt, and pepper. Taste it and adjust the seasonings if needed. Pop the sauce in the fridge until you’re ready to serve!
3. Cook the Chicken:
Heat a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer (you may want to do this in batches to avoid overcrowding the pan). Cook the chicken for about 4-5 minutes per side, until it’s cooked through and has a nice slight char on the edges.
4. Assemble:
Warm your pita bread or flatbreads. Take the cooked chicken and place it on the bread, then drizzle that delicious creamy garlic sauce on top. For the finishing touch, add your choice of sliced tomatoes, cucumbers, fresh parsley, and any pickled veggies you like!
5. Serve:
Roll up your shawarma wraps or serve them open-faced with a little extra sauce on the side for dipping. Enjoy your homemade Chicken Shawarma immediately!
This recipe gives you the classic Middle Eastern shawarma flavors in a straightforward way, making it a perfect low-effort, high-flavor dinner! Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with turkey, beef, lamb, or even tofu for a vegetarian option. Just make sure to adjust the cooking times accordingly, especially for beef and lamb, which may need slightly longer to cook through.
How Can I Make This Recipe Gluten-Free?
If you need a gluten-free option, simply use gluten-free pita bread or flatbreads. You can also serve the chicken over a bed of rice or in a salad instead of using bread!
Can I Prepare the Chicken in Advance?
Yes, you can marinate the chicken up to a day in advance! Just keep it covered in the refrigerator. When you’re ready to cook, it will be flavorful and ready to go!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stove to maintain its juiciness. You can add a splash of water or broth to the pan to help keep it moist.
