Description
This Savory Chicken Shawarma recipe features tender marinated chicken thighs or breasts grilled to perfection, paired with a rich and creamy garlic sauce. The marinade blends aromatic spices like cumin, coriander, smoked paprika, turmeric, and cinnamon, creating a flavorful Middle Eastern classic. Served with fresh vegetables and creamy garlic sauce, this dish is perfect for a satisfying and flavorful meal.
Ingredients
Scale
For the Chicken Shawarma Marinade
- 4 pieces Chicken Thighs or Breasts (Thighs are juicier; breasts may dry out)
- 1 cup Plain Greek Yogurt (substitute with non-dairy yogurt for vegan)
- 2 tablespoons Olive Oil (avocado oil works as a substitute)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 4 cloves Minced Garlic (fresh garlic 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
For the Creamy Garlic Sauce
- 1/2 cup Mayonnaise (use vegan mayo for plant-based alternative)
- 1/2 cup Plain Greek Yogurt
- 2 cloves Minced Garlic
- 1 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
- 2 tablespoons Chopped Parsley (cilantro can substitute)
For Serving
- 1 cup Sliced Cucumbers
- 1 cup Sliced Tomatoes
- 1/2 cup Pickled Onions
- Pita bread, rice, or flatbread (optional)
Instructions
- Prepare the Marinade: In a large bowl, mix together 1 cup Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, 4 cloves minced garlic, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon smoked paprika, 1 teaspoon turmeric, 1 teaspoon cinnamon, 1 teaspoon salt, and 1 teaspoon black pepper until well combined.
- Marinate the Chicken: Add the chicken thighs or breasts to the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, ideally overnight, to allow the flavors to penetrate the meat.
- Preheat the Grill: Heat a grill pan or outdoor grill over medium-high heat until hot and ready for cooking.
- Grill the Chicken: Place the marinated chicken pieces on the hot grill. Cook for 5 to 7 minutes on each side, or until the chicken is nicely charred and cooked through to an internal temperature of 165°F (74°C). Remove the chicken and let it rest for 5 minutes to retain juices.
- Make the Creamy Garlic Sauce: In a small bowl, whisk together 1/2 cup mayonnaise, 1/2 cup Greek yogurt, 2 cloves minced garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, and 2 tablespoons chopped parsley until smooth and creamy.
- Slice and Serve: Thinly slice the grilled chicken into strips. Arrange on a serving platter or in pita bread, drizzle generously with the creamy garlic sauce, and top with sliced cucumbers, tomatoes, and pickled onions. Serve warm.
Notes
- For juicier results, use chicken thighs rather than breasts.
- Marinating overnight intensifies the flavor and tenderizes the meat.
- Adjust spices according to personal preference, especially paprika and cinnamon for balance.
- Use plant-based yogurt and mayonnaise to make this recipe vegan-friendly.
- Serve with warm pita bread, flatbread, or over rice for a complete meal.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Keywords: Chicken Shawarma, Grilled Chicken, Middle Eastern Chicken, Creamy Garlic Sauce, Shawarma Recipe, Greek Yogurt Marinade
