Irresistible Chicken Shawarma Garlic (Print View)

Flavorful Middle Eastern chicken with spices and creamy garlic sauce, ideal for wraps, bowls, or salads.

# Components:

→ Marinade

01 - 3 tablespoons olive oil
02 - 1 teaspoon ground cumin
03 - 1 teaspoon paprika
04 - 1 teaspoon ground turmeric
05 - 1 teaspoon ground coriander
06 - 1 teaspoon ground cinnamon
07 - 4 cloves garlic, minced
08 - 2 tablespoons lemon juice
09 - 1 teaspoon salt
10 - 1 teaspoon freshly ground black pepper

→ Chicken

11 - 1 pound boneless, skinless chicken thighs or breasts

→ Garlic Sauce

12 - 1 cup mayonnaise
13 - 2 cloves garlic, minced
14 - 1 tablespoon lemon juice
15 - Pinch of salt

→ For Serving

16 - Pita bread or flatbreads
17 - Sliced cucumbers, tomatoes, and red onion
18 - Fresh parsley or cilantro, chopped

# Method:

01 - In a large bowl, whisk together olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and black pepper until well combined.
02 - Add chicken thighs or breasts to the marinade, ensuring each piece is thoroughly coated. Cover and marinate for at least 30 minutes or up to overnight in the refrigerator for maximum flavor development.
03 - Preheat a grill or non-stick pan over medium-high heat. Add a small amount of oil to prevent sticking.
04 - Remove chicken from marinade and cook for 5 to 7 minutes per side until golden brown and internal temperature reaches 165°F.
05 - Transfer cooked chicken to a plate and let rest for 5 minutes. Slice into strips or bite-sized pieces.
06 - In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and a pinch of salt. Adjust seasoning to taste.
07 - Arrange chicken in pita bread or on a plate, drizzle generously with garlic sauce, and add fresh vegetables and herbs as desired.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy thanks to thighs and a short but potent marinade that actually works.
  • You'll finish cooking in under an hour, yet people will swear you've been planning this all day.
  • That garlic sauce is dangerously versatile and somehow makes even plain vegetables taste intentional.
02 -
  • Don't skip the resting step or marinate for less than fifteen minutes, no matter how hungry you are; both changes happen for a reason.
  • If your garlic sauce tastes bitter or too strong, it means the garlic was either overminced or the mayo sat on it too long; add water and lemon juice to balance it back out.
03 -
  • Make the garlic sauce while the chicken cooks so you're not scrambling at the last second and everything stays warm.
  • If you're using Greek yogurt instead of mayo, add an extra half clove of garlic and a touch more lemon juice because yogurt mutes flavors slightly.
Return