Name: Chicken Shawarma with Garlic Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 pounds Chicken thighs or breasts (Thighs recommended for juiciness.); 1 cup Plain yogurt (Helps tenderize the chicken.); 3 tablespoons Olive oil; 2 tablespoons Lemon juice; 4 cloves Garlic, minced; 2 teaspoons Ground cumin; 2 teaspoons Ground coriander; 2 teaspoons Paprika; 1 teaspoon Turmeric; 1/2 teaspoon Cinnamon (A little cinnamon matters.); 1 teaspoon Salt (To taste.); 1/2 teaspoon Black pepper (To taste.); 1 pinch Cayenne pepper (Optional for heat.); 1 cup Plain yogurt (yogurt garlic sauce) (For a milder sauce.); 4 cloves Garlic, grated; 2 tablespoons Lemon juice; 1 tablespoon Olive oil; Chopped parsley or dill (Optional for herby flavor.); 4 pieces Pita or flatbread (Warm it before assembling.); 1 cup Cucumbers, sliced (For crunch.); 1 cup Tomatoes, chopped (Optional.); 1 cup Lettuce, shredded (Optional.); 1 cup Pickles or pickled turnips (For tang.); 1/4 cup Thinly sliced red onion (Optional.)

Description

A flavorful and juicy homemade Chicken Shawarma with a creamy garlic sauce that brings the restaurant experience to your kitchen.

Ingredients

Shawarma Marinade

2 pounds Chicken thighs or breasts (Thighs recommended for juiciness.)
1 cup Plain yogurt (Helps tenderize the chicken.)
3 tablespoons Olive oil
2 tablespoons Lemon juice
4 cloves Garlic, minced
2 teaspoons Ground cumin
2 teaspoons Ground coriander
2 teaspoons Paprika
1 teaspoon Turmeric
1/2 teaspoon Cinnamon (A little cinnamon matters.)
1 teaspoon Salt (To taste.)
1/2 teaspoon Black pepper (To taste.)
1 pinch Cayenne pepper (Optional for heat.)

Garlic Sauce

1 cup Plain yogurt (yogurt garlic sauce) (For a milder sauce.)
4 cloves Garlic, grated
2 tablespoons Lemon juice
1 tablespoon Olive oil
Chopped parsley or dill (Optional for herby flavor.)

Wrap Assembly

4 pieces Pita or flatbread (Warm it before assembling.)
1 cup Cucumbers, sliced (For crunch.)
1 cup Tomatoes, chopped (Optional.)
1 cup Lettuce, shredded (Optional.)
1 cup Pickles or pickled turnips (For tang.)
1/4 cup Thinly sliced red onion (Optional.)

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Instructions

Marinade Preparation

In a big bowl, mix yogurt, olive oil, lemon juice, minced garlic, and all your spices.
Taste the marinade; it should be bold and a little salty.
Add chicken and toss until every piece is coated.
Cover and refrigerate for at least 1 hour, preferably 6 to 12 hours.
Do not marinate longer than 24 hours due to acidity.

Cooking Methods

Grill: Cook over medium-high heat until browned and cooked through, flipping once or twice.
Oven: Preheat to 425°F, roast on a sheet pan until cooked through, broil for extra char.
Stovetop: Heat skillet, add oil, cook chicken in batches until browned, not steamed.
Let the chicken rest for a few minutes before slicing.

Garlic Sauce Preparation

For toum style, blend garlic with salt, slowly drizzle in oil until creamy, add lemon to taste.
For yogurt sauce, mix yogurt with garlic, lemon juice, salt, and olive oil.
Add herbs for extra flavor, if desired.

Assembly

Warm pita or flatbread, spread garlic sauce, add sliced chicken, then toppings.
Roll and toast in a dry pan, if desired, for a crispy exterior.

Notes

Make extra garlic sauce, as it disappears fast. Experiment with toppings and sauces for variety.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: dinner, Main Course
Cuisine: Middle Eastern