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Chicken Shawarma with Garlic Sauce

Middle Eastern spiced chicken thighs served with creamy garlic sauce, perfect for weeknight family dinners
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken Shawarma
  • 2 pounds boneless chicken thighs, cut into strips
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon lemon juice
For the Garlic Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 4 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Method
 

  1. Combine all spices, olive oil, and lemon juice in a large bowl. Add the chicken strips and toss until every piece is coated in the aromatic blend.
  2. While the chicken marinates, whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, olive oil, and salt until smooth and creamy.
  3. Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer without overcrowding. Cook for 5-6 minutes per side until edges are caramelized and internal temperature reaches 165°F.
  4. Let the chicken rest for 2-3 minutes before serving to allow juices to redistribute.

Notes

Chicken thighs stay more tender than breasts. Don't skip marinating time even if just 10 minutes. Cook on medium-high heat to avoid burnt edges. Let chicken rest 2-3 minutes before serving. Can marinate chicken up to 24 hours ahead and prepare garlic sauce 2 days ahead. Refrigerate leftovers up to 3 days. Store garlic sauce separately for best texture.