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Chicken Shawarma with Garlic Sauce

Savory Chicken Shawarma with Garlic Sauce You’ll Crave

Delicious Chicken Shawarma with Garlic Sauce, ready in 90 minutes, offers restaurant flavor at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Middle Eastern
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different flavor.
  • 1 pound Chicken (Thighs or Breasts) Thighs for juiciness, breasts for a lighter option.
  • 1 teaspoon Cumin Adds depth and warmth.
  • 1 teaspoon Paprika Contributes color and mild sweetness.
  • 1 teaspoon Turmeric Enhances color and offers earthy flavor.
  • 1 teaspoon Coriander Adds hint of citrusy flavor.
  • 1/2 teaspoon Cinnamon Provides warmth and balance.
  • 4 cloves Minced Garlic Adjust according to preference.
  • 2 tablespoons Lemon Juice Can substitute with vinegar.
  • to taste Salt & Pepper
For the Garlic Sauce
  • 1/2 cup Mayo Swap with Greek yogurt for a lighter option.

Equipment

  • Grill
  • non-stick skillet
  • Large Bowl
  • medium bowl

Method
 

Preparation
  1. In a large bowl, mix together olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper. Add the chicken thighs or breasts, ensuring they are well-coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor infusion.
  2. While the chicken is marinating, preheat your grill or a non-stick skillet over medium-high heat. Aim for a temperature where water droplets sizzle upon contact.
  3. Once preheated, place the marinated chicken on the grill or in the skillet. Cook the chicken for about 5–7 minutes on one side until it’s golden brown. Flip the pieces over and continue cooking for an additional 5–7 minutes until the chicken reaches an internal temperature of 165°F (75°C).
  4. After cooking, remove the chicken from the heat and let it rest for about 5 minutes. Once rested, slice the chicken into bite-sized pieces.
  5. In a medium bowl, whisk together mayo, minced garlic, lemon juice, and a pinch of salt. Adjust the seasoning to your taste.
  6. To serve, warm pita bread or naan, place the sliced Chicken Shawarma inside, drizzle with garlic sauce, and top with fresh veggies.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Chicken Shawarma is customizable with veggies. Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.

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