Chicken Shawarma with Creamy Garlic Sauce
{"Marinate the chicken at least 1 hour for best flavor; overnight yields the most tender result.","Cook until the thickest part of the chicken reaches 165°F (74°C) and let rest 5 minutes before slicing.","Grill, pan-sear, or bake at 425°F (220°C) until cooked through and slightly charred at the edges.","For serving, use pita or flatbread, or keep it gluten-free by serving over rice or salad instead of pita.","Adjust salt and pepper gradually in both the marinade and sauce; the flavors intensify after resting.","Use full-fat Greek yogurt for a richer, creamier sauce; lighten with low-fat yogurt if preferred.","Swap chicken thighs with chicken breasts if desired (reduce cook time to avoid drying out).","Leftovers: Refrigerate chicken and sauce separately for up to 3–4 days; reheat chicken gently. Marinated raw chicken can be frozen up to 2 months."}
Time: Prep: 15 mins, Cook: 15 mins, Total: 30 mins
Servings: 4
Ingredients
- 2 lb boneless, skinless chicken thighs
- 3 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 4 garlic cloves, minced
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 0.5 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 3 garlic cloves, minced
- Salt and pepper, to taste
Instructions
- Combine olive oil, cumin, paprika, turmeric, cinnamon, garlic, lemon juice, salt, and pepper. Coat the chicken thighs thoroughly. Refrigerate for at least 1 hour or overnight.
- Grill, bake, or pan-sear the chicken until fully cooked and slightly charred.
- Mix Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper until smooth.
- Layer cooked chicken on pita bread, add fresh veggies (optional), drizzle with garlic sauce, and fold tightly.