Irresistible Chicken Shawarma Garlic (Printer-friendly)

Tender marinated chicken infused with aromatic spices and topped with creamy garlic sauce for versatile meals.

# What You'll Need:

→ Marinade

01 - 3 tablespoons olive oil or avocado oil
02 - 1 teaspoon ground cumin
03 - 1 teaspoon smoked paprika
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
09 - 1 teaspoon sea 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 sea 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, smoked paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and black pepper until fully combined.
02 - Add chicken thighs or breasts to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, preferably overnight for enhanced flavor development.
03 - Preheat a grill or non-stick skillet over medium-high heat. Lightly coat the cooking surface with oil to prevent sticking.
04 - Remove chicken from marinade and place on the heated surface. Cook for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
05 - Transfer cooked chicken to a 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 a pinch of salt. Adjust seasonings according to personal preference.
07 - Arrange sliced chicken in pita bread or on a serving plate, generously drizzle with garlic sauce, and top with fresh vegetables and herbs.

# Expert Advice:

01 -
  • The garlic sauce is so creamy and punchy that it transforms even plain chicken into something craveable.
  • Thighs stay impossibly juicy compared to breasts, and the spice blend makes you wonder if you hired a professional chef.
  • It works wrapped, bowled, or on a plate—flexibility that means leftovers actually get eaten.
02 -
  • Don't skip the resting step after cooking—it sounds small, but rushing into slicing releases all the juices and leaves you with drier meat.
  • Chicken thighs genuinely make a difference here because they have enough fat to stay tender even if you slightly overcook them, whereas breasts forgive nothing.
  • Make the garlic sauce right before serving so the minced garlic stays bright and sharp rather than mellowing out.
03 -
  • If you're marinating overnight, pull the chicken out about 15 minutes before cooking so it reaches closer to room temperature—this helps it cook more evenly.
  • A meat thermometer is your friend here; internal temp at 165°F ensures food safety without any guesswork or worrying you've overcooked it.
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