Description
A flavorful and creamy twist on classic shawarma featuring marinated, juicy chicken thighs cooked to perfection and topped with a rich garlic sauce, served in warm pita bread with fresh veggies for a delicious and easy meal.
Ingredients
Scale
Main 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)
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
- Make the Marinade: 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 until well blended to form a flavorful marinade.
- Marinate the Chicken: Add the thinly sliced chicken to the marinade. Toss well to coat each piece evenly. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse deeply.
- Prepare the Creamy Garlic Sauce: In a small bowl, mix mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper until smooth. Adjust seasoning as needed, then refrigerate until serving.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat until hot. Add the marinated chicken slices and cook, stirring occasionally, for 5-7 minutes until cooked through and nicely browned.
- Warm the Pita: While the chicken cooks, warm the pita or flatbreads in a dry skillet or in the microwave for a few seconds until soft and pliable.
- Assemble Your Shawarma: Spread a generous spoonful of the creamy garlic sauce on each warm pita. Top with cooked chicken, then add sliced cucumbers, tomatoes, and red onions. Optionally, add pickles or pickled turnips. Garnish with chopped fresh parsley or cilantro.
- Enjoy: Roll or fold the pita and enjoy your delicious, restaurant-quality Creamy Garlic Chicken Shawarma, perfect for lunch or dinner!
Notes
- For a leaner chicken option, use boneless, skinless chicken breasts and monitor cooking to avoid drying out.
- Vegetarians can substitute chickpeas or tofu marinated with the same spices for a flavorful alternative.
- If fresh garlic is unavailable, use 1/4 teaspoon garlic powder per clove required as a substitute.
- Greek yogurt can be replaced with sour cream or plain yogurt; coconut yogurt works for a dairy-free option but may alter flavor.
- Marinate chicken overnight if possible for enhanced flavor and juiciness.
- Leftovers should be stored in airtight containers separately: chicken and garlic sauce refrigerated up to 3 days.
- Reheat chicken gently on stovetop or microwave; avoid overheating sauce to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Chicken shawarma, creamy garlic sauce, Middle Eastern chicken recipe, Greek yogurt chicken, spiced chicken wrap, pita chicken sandwich
