Traveling through the bustling streets of the Middle East, I stumbled upon the irresistible aroma of Chicken Shawarma sizzling over an open flame. The rich spices and tender meat beckoned me, promising a taste adventure I had to replicate at home. In this post, I’ll share my take on this beloved dish, featuring Chicken Shawarma with Creamy Garlic Sauce. Not only is it a true crowd-pleaser, but it’s also simple enough for a quick weeknight dinner. With a few ingredient substitutions, you can even make it gluten-free or healthier without compromising on flavor. Are you ready to elevate your dinner game and impress family and friends with a homemade dish that brings the vibrant flavors of Middle Eastern cuisine to your table? Let’s get cooking!
Why is Chicken Shawarma So Irresistible?
Bold Flavors: Experience a symphony of spices that elevate your weeknight dinners into exotic feasts.
Creamy Garlic Sauce: This sauce adds a tangy richness that perfectly complements the tender, marinated chicken.
Customizable Goodness: Easily swap ingredients to suit your dietary needs; gluten-free wraps or leaner chicken breast options are a breeze!
Quick & Easy: With minimal prep time, you’ll have this delicious meal on the table in no time—perfect for busy evenings.
Impressive Presentation: Serve it wrapped in warm pita with fresh veggies, and watch your guests rave about your culinary skills!
For extra inspiration, don’t miss out on my Orange Cauliflower Chicken or a zesty twist with the Spicy Maple Chicken.
Chicken Shawarma Ingredients
• For all the flavors you need!
For the Chicken
- Chicken Thighs – The main protein choice, juicy and packed with flavor; substitute with chicken breast for a leaner option.
- Garlic (minced) – Infuses the marinade and sauce with a delightful aroma; consider using roasted garlic for a milder taste.
- Cumin, Coriander, Paprika, Turmeric, Cinnamon, Cayenne Pepper – This spice blend adds depth to the marinade; feel free to adjust cayenne for your preferred spice level.
- Olive Oil – Richness enhancer that helps the spices cling; avocado oil is a great milder substitute.
- Lemon Juice – Brightens up the dish with zesty flavor; lime juice works well as a substitute.
- Salt and Pepper – Essential for enhancing the overall flavor; opt for sea salt for a more refined taste.
For the Creamy Garlic Sauce
- Greek Yogurt – Tangy base for the sauce that gives it creaminess; replace with sour cream or plant-based yogurt for a dairy-free option.
- Tahini – Contributes a nutty richness to the sauce; if you’re out of tahini, just adjust the seasoning accordingly.
For Serving
- Pita or Flatbread – Creates the perfect vessel for all those delicious ingredients; use a gluten-free wrap for a gluten-free choice.
- Fresh Vegetables (e.g., tomatoes, cucumbers) – Adds crunch and freshness; customize with your favorite veggies for added variety.
When you bring these Chicken Shawarma ingredients together, you’re on your way to something scrumptious that’s bound to impress!
Step‑by‑Step Instructions for Chicken Shawarma
Step 1: Marinate Chicken
In a large bowl, combine minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, olive oil, lemon juice, salt, and pepper to create a flavorful marinade. Add the chicken thighs, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (preferably overnight) to allow the chicken shawarma to absorb all those delightful spices.
Step 2: Prepare Sauce
In a separate bowl, mix Greek yogurt, minced garlic, lemon juice, tahini, and a pinch of salt until the mixture is smooth and creamy. This zesty garlic sauce is the perfect complement to your chicken shawarma. Once combined, cover the bowl and refrigerate for at least 30 minutes to enhance the flavors and achieve a refreshing taste when served.
Step 3: Cook Chicken
Preheat your grill or skillet to medium-high heat, ensuring it reaches about 400°F (200°C) for optimal cooking. Carefully place the marinated chicken thighs on the grill and cook for approximately 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). The chicken should develop a lovely char and be cooked through. Once done, remove from heat and let the chicken rest for 5 minutes to retain its juices.
Step 4: Assemble
To assemble your Chicken Shawarma, slice the rested chicken into thin strips. Place a generous amount on a warm pita or flatbread, adding your favorite fresh vegetables like cucumbers and tomatoes for extra crunch. Drizzle the creamy garlic sauce generously over the top. Wrap the pita tightly, and your homemade chicken shawarma is ready to be enjoyed!
What to Serve with Irresistible Chicken Shawarma with Creamy Garlic Sauce
Delight in a symphony of flavors as you create an unforgettable meal experience alongside your Chicken Shawarma.
- Cucumber Tomato Salad: A refreshing mix that balances the spices, adding crunch and brightness to each bite. Perfect for a light side.
- Hummus and Pita Chips: Creamy and delicious, hummus pairs beautifully with the bold shawarma, making for a satisfying dip that elevates the meal.
- Roasted Vegetables: Seasonal roasted veggies bring earthiness and texture, complementing the meat’s richness while keeping things colorful.
- Tabbouleh Salad: This herb-packed salad infuses your meal with freshness and acidity, pairing excellently with the savory shawarma.
- Mint Yogurt Sauce: A cool and tangy sauce accentuates the spices in the chicken, adding a delightful twist that keeps things interesting.
- Baklava for Dessert: End on a sweet note! This flaky pastry with honey and nuts offers a delightful contrast to the savory flavors of the main dish.
- Minted Lemonade: Refreshing and zesty, this drink cleanses the palate and enhances the overall eating experience, perfect for a sunny dining occasion.
- Grilled Corn on the Cob: Sweet and smoky, grilled corn brings a pop of flavor and fun to the table, enhancing the festive vibe of your meal.
- Eggplant Dip (Baba Ghanoush): Creamy, smoky with earthy undertones, it’s a delicious dip that brings Middle Eastern flair while perfectly pairing with chicken.
- Falafel: These crispy chickpea balls offer extra protein and texture, making for a hearty companion that highlights Middle Eastern cuisine delights.
Make Ahead Options
These Chicken Shawarma delights are perfect for meal prep, saving you time on busy weeknights! You can marinate the chicken thighs up to 24 hours in advance, allowing those flavors to infuse beautifully. The creamy garlic sauce can also be made up to 3 days ahead; simply mix the ingredients, store it in an airtight container in the refrigerator, and it will not only maintain its quality but actually develop even richer flavors as it sits. When you’re ready to serve, grill the marinated chicken for about 6-7 minutes on each side until cooked through (internal temperature 165°F/75°C), assemble it in warm pita with fresh veggies, and drizzle with sauce for delicious, homemade Chicken Shawarma that feels just as fresh as if it were made that day!
How to Store and Freeze Chicken Shawarma
Fridge: Store leftover Chicken Shawarma in an airtight container for up to 3 days to maintain its flavor and juiciness.
Freezer: Freeze the marinated chicken (before cooking) in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before cooking.
Reheating: Reheat leftover chicken in a skillet over medium heat until warmed through, about 5-7 minutes. You can also microwave it, though it may lose some texture.
Creamy Garlic Sauce: Store the sauce separately in the fridge for up to a week. This allows the flavors to meld and intensify, complementing your Chicken Shawarma perfectly.
Chicken Shawarma Variations & Substitutions
Feel free to get creative and make this Chicken Shawarma truly your own with these delightful twists!
- Lean Protein: Substitute chicken thighs with chicken breast for a lighter version, but be cautious not to overcook.
- Dairy-Free: Use plant-based yogurt instead of Greek yogurt in the creamy sauce for a dairy-free option that still delights the taste buds.
- Gluten-Free: Replace pita bread with gluten-free wraps to enjoy this scrumptious meal without gluten.
- Extra Spice: Amp up the flavor with a dash of smoked paprika or a pinch of cinnamon for an aromatic twist.
- Veggie Power: Add grilled veggies like bell peppers or zucchini into your wrap for a satisfying crunch and boost of nutrition.
- Lemon Zing: Experiment with lime juice in place of lemon for a bright and zesty kick that enhances the marinade’s refreshing profile.
- Nutty Flavor: If you’re out of tahini, no worries! Simply adjust the seasoning in the sauce to maintain a balanced flavor.
- Heat Level: Increase the heat by adding more cayenne pepper or even sliced jalapeños for those who crave a spicy kick.
By mixing and matching these variations, you can craft a Chicken Shawarma that caters to your taste preferences. Don’t forget to check out my Orange Cauliflower Chicken or the warming flavors of Spicy Maple Chicken for more culinary inspiration!
Tips for the Best Chicken Shawarma
• Marinate Longer: Allow the chicken to marinate overnight for deeper flavor; a minimum of one hour will work, but more is better!
• Watch the Grill Temperature: Preheat your grill sufficiently to achieve a perfect sear on the chicken. Too low, and the chicken may stick and not develop those tasty grill marks.
• Avoid Overcrowding: When cooking, avoid placing too many chicken pieces on the grill at once. This ensures even cooking and that beautiful char we love on Chicken Shawarma.
• Monitor Chicken Breast: If you opt for chicken breast instead of thighs, keep an eye on it to prevent drying out due to its leaner nature; slight adjustments in cooking time may be necessary.
• Customize Your Sauce: Feel free to adjust the garlic levels in your creamy sauce; using roasted garlic will provide a milder note that might be more pleasing to some palates.
• Serve Freshly Assembled: For the best experience, assemble your Chicken Shawarma just before serving to maintain freshness and texture; soggy pita is never a good look!
Chicken Shawarma with Creamy Garlic Sauce Recipe FAQs
How do I select the best chicken for my Chicken Shawarma?
Absolutely, choosing the right chicken is crucial! For the best flavor, I recommend using chicken thighs as they remain juicy during cooking. If you’re looking for a leaner option, chicken breasts can be used; just be cautious not to overcook them, as they can dry out quickly.
How should I store leftover Chicken Shawarma?
Leftover Chicken Shawarma can be stored in an airtight container in the refrigerator for up to 3 days. To keep it tasting fresh and juicy, make sure to cool it to room temperature before sealing it up.
Can I freeze marinated chicken for Chicken Shawarma?
Very! You can freeze the marinated chicken in a freezer-safe bag for up to 3 months. To do this, simply place the marinated chicken in the bag, remove as much air as possible, and seal it tightly. When you’re ready to cook, thaw it overnight in the refrigerator for the best results.
What if my chicken isn’t cooking evenly on the grill?
Don’t worry! If you find that your chicken isn’t cooking evenly, ensure that you’re not overcrowding the grill. This can lead to uneven cooking and prevent that lovely sear. If it still happens, you can finish cooking the chicken in a preheated oven at 375°F (190°C) for a few minutes until fully cooked.
Can I adjust this recipe for dietary restrictions?
Of course! If you’re looking for a gluten-free option, replace the pita with a gluten-free wrap. For dairy-free needs, simply substitute Greek yogurt with plant-based yogurt or skip the tahini if you have a nut allergy. Additionally, feel free to customize the spices to suit your dietary preferences or spice tolerance.
How long can I keep the creamy garlic sauce?
You can store the creamy garlic sauce in the refrigerator for up to a week. Just make sure it’s in a well-sealed container. Surprisingly, letting the sauce sit enhances its flavor, making it an excellent addition for your Chicken Shawarma or even as a dip for fresh veggies!
Savory Chicken Shawarma with Creamy Garlic Sauce Delight
Ingredients
Equipment
Method
- In a large bowl, combine minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, olive oil, lemon juice, salt, and pepper to create a marinade. Add the chicken thighs and coat well. Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight.
- In a separate bowl, mix Greek yogurt, minced garlic, lemon juice, tahini, and a pinch of salt until smooth and creamy. Cover and refrigerate for at least 30 minutes.
- Preheat your grill or skillet to medium-high heat (around 400°F/200°C). Place the marinated chicken thighs on the grill and cook for about 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Let rest for 5 minutes.
- Slice the rested chicken into thin strips. Place on a warm pita or flatbread with fresh vegetables and drizzle with creamy garlic sauce. Wrap tightly and serve.