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Chicken Shawarma with Garlic Sauce

Chicken Shawarma with Garlic Sauce

Tender spiced chicken with creamy garlic sauce, perfect for wraps or bowls. Quick weeknight Mediterranean dinner ready in under an hour.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless chicken thighs or breasts sliced thin
  • 3 tbsp olive oil
  • 2 tsp ground cumin
  • 1.5 tsp smoked paprika
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • 4 garlic cloves minced
  • 2 tbsp fresh lemon juice
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup mayonnaise for sauce
  • 3 garlic cloves minced, for sauce
  • 1 tbsp lemon juice for sauce
  • 1 pinch salt for sauce

Equipment

  • Large Skillet
  • Mixing bowl
  • Whisk
  • Meat thermometer

Method
 

  1. Whisk together mayo, 3 minced garlic cloves, 1 tablespoon lemon juice, and pinch of salt for the sauce. Cover and refrigerate for at least 20 minutes.
  2. Mix olive oil, cumin, paprika, turmeric, coriander, cinnamon, 4 minced garlic cloves, 2 tablespoons lemon juice, salt, and pepper in a large bowl.
  3. Add sliced chicken to the spice mixture and toss until evenly coated. Marinate for 30 minutes at room temperature or up to 4 hours refrigerated.
  4. Heat a large skillet over medium-high heat. Cook chicken in batches without crowding, 3-4 minutes per side until internal temperature reaches 165°F.
  5. Transfer cooked chicken to a cutting board and rest for 5 minutes before slicing into strips.
  6. Serve in warm pita bread with garlic sauce, diced tomatoes, cucumbers, red onion, and fresh parsley.

Notes

  • Partially freeze chicken for 20 minutes before slicing for easier, more consistent cuts.
  • Store cooked chicken and sauce separately in the fridge for up to 4 days.
  • For spicy version, add ¼ teaspoon cayenne to the marinade.