Description
Chicken shawarma with creamy garlic sauce is a flavorful, Middle Eastern‑inspired dish of spiced chicken and a rich garlicky sauce — ideal for wraps, rice bowls, or salads. Juicy marinated chicken pairs with a tangy, creamy sauce for a satisfying meal that’s easy to prepare at home.
Ingredients
- 1 lb (≈450 g) boneless, skinless chicken thighs or breasts, cut into strips
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3–4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground paprika (or smoked paprika)
- 1 tsp ground turmeric
- 1 tsp ground coriander (optional)
- 1/2 tsp ground cinnamon or allspice (optional, for deeper warmth)
- Salt and pepper, to taste
- For the creamy garlic sauce:
- 1 cup plain yogurt or Greek yogurt
- 2–3 tbsp mayonnaise (optional, for extra creaminess)
- 2–3 cloves garlic, finely grated or minced (adjust to taste)
- 1–2 tbsp lemon juice
- Salt and pepper, to taste
- Optional: a drizzle of olive oil for richness
Instructions
- In a bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander (if using), cinnamon or allspice (if using), salt, and pepper to create the marinade.
- Add the chicken strips to the marinade and toss to coat thoroughly. For best flavor, refrigerate and marinate for at least 30 minutes — or up to overnight if you have time. :contentReference[oaicite:0]{index=0}
- When ready to cook, heat a skillet or grill pan over medium‑high heat. Add a little oil if needed, then cook the chicken strips until golden brown and cooked through (about 5–7 minutes per side depending on thickness). Remove from heat and let rest for a few minutes before slicing if desired. :contentReference[oaicite:1]{index=1}
- While the chicken cooks (or before), prepare the creamy garlic sauce: in a small bowl, whisk together yogurt (and mayo if using), grated garlic, lemon juice, and salt & pepper. Taste and adjust garlic or lemon as you like. Chill until ready to use. This kind of sauce — a lighter, drizzle‑worthy garlic sauce — is common with shawarma wraps and bowls. :contentReference[oaicite:2]{index=2}
- To serve: place the cooked chicken in warm pita bread or flatbread, or over rice or salad. Drizzle generously with the creamy garlic sauce. Add chopped fresh parsley, diced tomatoes, cucumbers, red onion, or pickles if you like, for extra freshness and texture.
Notes
- You can adjust the spice blend to your taste: add a pinch of cayenne or chili powder if you like heat.
- For a lighter sauce, use all yogurt (no mayo); for extra creamy, include mayo or add a splash of olive oil.
- You can marinate the chicken ahead (even overnight) — it develops deeper flavor. :contentReference[oaicite:3]{index=3}
- Leftover chicken and sauce store well separately in the fridge for up to 3–4 days. Reheat the chicken gently, and stir the sauce before serving again.
- If you prefer, you can bake or grill the chicken instead of pan‑frying for a slightly different texture.
Nutrition
- Serving Size: 1/4 recipe (approx 1 cup chicken + sauce & typical sides)
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 110mg
