Ingredients

4 pieces Chicken Thighs or Breasts (Thighs are juicier; breasts work but may dry out)

1 cup Plain Greek Yogurt (Substitute with non-dairy yogurt for a vegan version)

2 tablespoons Olive Oil (Avocado oil works as a substitute)

2 tablespoons Lemon Juice (Freshly squeezed)

4 cloves Minced Garlic (Fresh garlic is recommended)

1 teaspoon Ground Cumin

1 teaspoon Ground Coriander

1 teaspoon Smoked Paprika (Replace with regular paprika for less depth)

1 teaspoon Ground Turmeric

1 teaspoon Ground Cinnamon

1 teaspoon Salt

1 teaspoon Black Pepper

1/2 cup Mayonnaise (Swap for vegan mayo for a plant-based alternative)

2 tablespoons Chopped Parsley (Cilantro is a great substitute if preferred)

1 cup Sliced Cucumbers

1 cup Sliced Tomatoes

1/2 cup Pickled Onions

Instructions

Step 1: In a large bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, salt, and black pepper. Add the chicken pieces, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

Step 2: Preheat your grill pan or outdoor grill over medium-high heat. Place the marinated chicken onto the hot grill and cook for 5-7 minutes on each side until charred and the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for 5 minutes before slicing into strips.

Step 3: In a small bowl, whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, olive oil, and chopped parsley to create the creamy garlic sauce.

Step 4: Serve the sliced chicken warm with pita bread, rice, or flatbread. Drizzle generously with the creamy garlic sauce and top with sliced cucumbers, tomatoes, and pickled onions for a fresh finish.

Tips & Variations

For juicier chicken, opt for thighs rather than breasts as they retain moisture better during grilling.

Marinate the chicken overnight if possible; this enhances flavor and tenderness significantly.

Try swapping parsley with cilantro for a slightly different herbaceous note in the sauce.

Use vegan yogurt and mayonnaise substitutes to make this dish entirely plant-based.

Serve with warm pita and fresh vegetables for a complete shawarma wrap experience.

Storage

Store leftover grilled chicken and garlic sauce separately in airtight containers in the refrigerator. They will keep well for up to 3 days. Reheat the chicken gently in a microwave or skillet to avoid drying it out. Creamy garlic sauce is best served cold or at room temperature and should not be heated.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they tend to dry out more quickly than thighs. Marinating thoroughly and careful grilling helps keep them moist.