Irresistible Chicken Shawarma Garlic (Print Version)

Juicy spiced chicken paired with creamy garlic sauce, perfect for a flavorful Middle Eastern meal.

# What You’ll Need:

→ 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

→ 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
18 - Sliced tomatoes
19 - Sliced red onion
20 - Fresh parsley or cilantro, chopped

# How to Make It:

01 - In a large mixing bowl, whisk together olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and black pepper until fully combined.
02 - Add chicken thighs to the marinade and coat thoroughly on all sides. Cover the bowl and refrigerate for at least 30 minutes, preferably overnight for optimal flavor development.
03 - Preheat a grill or non-stick pan to medium-high heat. Lightly coat with oil to prevent sticking.
04 - Remove chicken from marinade and place on the hot cooking surface. 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 allow to 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 serving plate. Drizzle generously with garlic sauce and top with fresh vegetables and herbs as desired.

# Additional Tips::

01 -
  • It tastes like you spent hours in the kitchen when you actually spent thirty minutes prepping and the rest just happens on its own.
  • The garlic sauce is so addictive that you'll find yourself making extra just to have on hand for everything else.
  • Chicken thighs stay juicy and forgiving, which means less stress about overcooking.
  • You can prep the marinade the night before and literally just cook whenever hunger strikes.
02 -
  • Chicken thighs are worth the switch from breasts because they stay tender even if you accidentally cook them a few minutes longer, which happens more often than we like to admit.
  • The garlic sauce is the entire reason people come back for more, so don't be timid with the garlic—fresh minced garlic makes all the difference in the world.
  • Marinating overnight deepens every flavor in a way that thirty minutes simply cannot match, so plan ahead when you can.
03 -
  • Always slice the chicken after it rests because this keeps all the juices trapped inside instead of bleeding out onto your plate.
  • If you're using Greek yogurt instead of mayo, whisk it with a tiny bit of water to loosen it up, otherwise the sauce will be thick and hard to drizzle.
  • Make the garlic sauce while the chicken rests so everything is warm and ready to come together at exactly the right moment.
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