Go Back
Delicious Chicken Shawarma drizzled with creamy garlic sauce

Chicken Shawarma with Garlic Sauce

A beloved staple in Middle Eastern cuisine, Chicken Shawarma combines tender marinated chicken with a creamy garlicky dip, perfect for gatherings or a cozy night in.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs chicken thighs or breasts Thighs are ideal for juiciness, breasts can be used for a leaner option.
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
For the Garlic Sauce
  • 4 cloves garlic, minced
  • 1 cup plain yogurt Greek yogurt can be used for added creaminess.
  • 2 tablespoons tahini Can be omitted or substituted with more yogurt and lemon juice.
  • 1 tablespoon lemon juice
  • Fresh parsley for garnish

Method
 

Marinating the Chicken
  1. In a mixing bowl, whisk together the olive oil, cumin, paprika, turmeric, cinnamon, salt, and pepper to create a delicious marinade.
  2. Add the chicken to the marinade and coat it well, ensuring every piece is covered.
  3. Cover and refrigerate for at least 1 hour, preferably overnight, to deepen the flavors.
Cooking the Chicken
  1. Preheat the oven to 425°F (220°C).
  2. Place the marinated chicken on a baking sheet and bake for 25-30 minutes until cooked through and golden brown.
Preparing the Garlic Sauce
  1. In a separate bowl, mix together the yogurt, tahini, lemon juice, and minced garlic to create a flavorful garlic sauce.
Serving
  1. Once the chicken is ready, let it rest for a few minutes before slicing it into strips.
  2. Serve the chicken on warm pita bread or fluffy rice, topped with the garlic sauce and a sprinkle of fresh parsley.

Notes

Leftovers can be stored in the refrigerator for up to three days. Uncooked garlic sauce should be placed in a sealed container. To reheat, use the oven or microwave until heated through. Marinated chicken can also be frozen before cooking.