Chicken Shawarma
A flavorful Middle Eastern dish featuring marinated chicken thighs served in pita or flatbread with a creamy garlic sauce and fresh vegetables.
Ingredients
For the Chicken
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup plain yogurt
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 4 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- Pita bread or flatbread, for serving
- Sliced cucumbers, tomatoes, and red onion, for serving
- Chopped fresh parsley, for garnish
For the Creamy Garlic Sauce
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 4 cloves minced garlic
- Salt and pepper, to taste
Instructions
Marination of Chicken
- In a large bowl, mix together the yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, allspice, turmeric, salt, and pepper to create a marinade.
- Add the chicken thighs to the marinade and ensure they are well coated. Cover the bowl and refrigerate for at least 1 hour, ideally overnight for better flavor.
Cooking the Chicken
- Preheat your grill or oven to medium-high heat (400°F / 200°C).
- Grill the marinated chicken thighs for about 5-7 minutes on each side, until golden brown and fully cooked. If using the oven, bake for 20-25 minutes, flipping halfway.
Preparing the Creamy Garlic Sauce
- While the chicken is cooking, prepare the creamy garlic sauce by mixing mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl until smooth. Refrigerate until ready to use.
Serving
- Once the chicken is cooked, slice it thinly.
- Serve the sliced chicken on warmed pita or flatbread, topped with cucumbers, tomatoes, red onion, and a drizzle of the creamy garlic sauce.
Notes
For the best flavor, marinate the chicken overnight. Adjust spices to taste. Use a meat thermometer for safe cooking at 165°F (75°C). Grilling over charcoal can add a smoky flavor.