Name: Creamy Garlic Chicken Shawarma Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 1 h 22 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, thinly sliced; 4 cloves garlic, minced; 1 cup plain Greek yogurt; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1/2 teaspoon chili powder (optional); Salt and black pepper to taste; Fresh parsley or cilantro, chopped (for garnish); 1/2 cup mayonnaise; 1/4 cup plain Greek yogurt; 3 cloves garlic, minced; 1 tablespoon lemon juice; Salt and pepper to taste; Warm pita bread or flatbreads; Sliced cucumbers, tomatoes, and red onions; Pickles or pickled turnips (optional)

Introduction

This Creamy Garlic Chicken Shawarma offers a flavorful twist on the classic Middle Eastern dish. Tender chicken marinated in aromatic spices is cooked to juicy perfection and topped with a rich, garlicky sauce. Wrapped in warm pita and fresh veggies, it makes an easy yet impressive meal for any day.

The dish is served in a white bowl filled with a base layer of soft, light beige flatbread or pita, slightly visible around the edges. On top of the flatbread is a creamy white sauce spread evenly. Above this lies a layer of finely chopped purple onion slices scattered unevenly. The main top layer consists of grilled chicken pieces with a rough texture and dark brown grill marks, piled roughly in the center. Fresh green herbs are sprinkled generously over the chicken, adding a pop of color. A thick, white sauce with green herb flecks is being poured over the chicken from a spoon at the top center of the image. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken thighs or breasts, thinly sliced

4 cloves garlic, minced

1 cup plain Greek yogurt

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/2 teaspoon chili powder (optional)

Salt and black pepper to taste

Fresh parsley or cilantro, chopped (for garnish)

For the Creamy Garlic Sauce:

1/2 cup mayonnaise
1/4 cup plain Greek yogurt
3 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper to taste

To Serve:

Warm pita bread or flatbreads
Sliced cucumbers, tomatoes, and red onions
Pickles or pickled turnips (optional)

Instructions

Step 1: In a bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, chili powder (if using), salt, and black pepper. Mix well to create the marinade.

Step 2: Add the sliced chicken to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour or overnight for best flavor.

Step 3: While the chicken marinates, prepare the creamy garlic sauce by mixing mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl. Adjust seasoning and refrigerate until serving.

Step 4: Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and browned.

Step 5: Warm pita bread or flatbreads in a dry pan or microwave until soft and pliable.

Step 6: To assemble, spread a spoonful of creamy garlic sauce on warmed pita. Top with cooked chicken, sliced cucumbers, tomatoes, red onions, and pickles or pickled turnips if desired. Garnish with fresh parsley or cilantro.

Step 7: Roll or fold the pita and enjoy your flavorful Creamy Garlic Chicken Shawarma!

Tips & Variations

For leaner chicken, substitute thighs with boneless, skinless breasts but watch cooking time to avoid dryness.

Vegetarian option: use chickpeas or tofu marinated in the same spices for a tasty twist.

If fresh garlic is unavailable, use 1/4 teaspoon garlic powder per clove.

Substitute sour cream or plain yogurt for Greek yogurt in marinade and sauce if needed.

Use taco seasoning as an alternative spice blend if cumin and coriander aren’t on hand.

FAQs

Can I use different cuts of chicken?

Yes, boneless, skinless thighs are preferred for juiciness, but chicken breasts can be used as a leaner option. Just adjust cooking time since breasts cook faster and can dry out if overcooked.

How do I store leftovers?

Keep chicken and garlic sauce in separate airtight containers in the fridge for up to 3 days. Reheat the chicken on the stove or microwave, and serve the sauce cold or at room temperature to maintain its creamy texture.