Irresistible Chicken Shawarma Garlic (Printable View)

Tender spiced chicken with creamy garlic sauce, perfect for wraps, bowls, or salads with fresh herbs and veggies.

# What You’ll Need:

→ Marinade

01 - 3 tablespoons olive oil or avocado oil
02 - 1 teaspoon ground cumin
03 - 1 teaspoon paprika, smoked or standard
04 - 1 teaspoon ground turmeric
05 - 1 teaspoon ground coriander
06 - 1 teaspoon ground cinnamon
07 - 4 cloves garlic, minced
08 - 2 tablespoons fresh lemon juice or lime juice
09 - 1 teaspoon salt
10 - 1 teaspoon freshly ground black pepper

→ Chicken

11 - 1 pound boneless, skinless chicken thighs or breasts

→ Garlic Sauce

12 - 1 cup mayonnaise or Greek yogurt
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh lemon juice
15 - Pinch of salt

→ For Serving

16 - Pita bread or flatbreads
17 - Sliced cucumbers
18 - Sliced tomatoes
19 - Sliced red onion
20 - Fresh parsley or cilantro, chopped

# How To Make It:

01 - In a large mixing bowl, whisk together olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and black pepper until fully combined and aromatic.
02 - Add chicken to the marinade, ensuring each piece is thoroughly coated on all sides. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight for optimal flavor development.
03 - Preheat a grill or non-stick pan over medium-high heat. Lightly coat the cooking surface with oil to prevent sticking.
04 - Remove chicken from marinade and place on the hot grill or pan. Cook for 5 to 7 minutes per side until golden brown and the internal temperature registers 165°F on an instant-read thermometer.
05 - Transfer the cooked chicken to a clean plate and allow to rest for 5 minutes. Slice into strips or bite-sized pieces.
06 - In a small bowl, whisk together mayonnaise or Greek yogurt, minced garlic, lemon juice, and salt. Adjust seasoning to taste.
07 - Arrange chicken in pita bread or on a serving plate. Drizzle generously with garlic sauce and top with fresh vegetables and herbs as desired.

# Best Practices:

01 -
  • The chicken stays impossibly juicy because thighs forgive you in ways breast meat never will.
  • That garlic sauce is honestly better than any restaurant version and takes about three minutes to throw together.
  • It works for meal prep, quick lunches, fancy dinners, or whatever your week throws at you.
02 -
  • Marinade time matters more than you'd think, and overnight transforms good chicken into something people ask about days later.
  • Freshly minced garlic in the sauce is non-negotiable, pre-minced garlic will make it taste faded and tired no matter what else you do right.
03 -
  • If your chicken thighs are thick, gently pound them to an even thickness so they cook at the same rate and won't have dry edges with cold centers.
  • Make the garlic sauce while the chicken rests, it only takes two minutes and tastes fresher when it hasn't been sitting around.
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