Chicken Shawarma Creamy Garlic Sauce

This Chicken Shawarma with Creamy Garlic Sauce brings bold flavor to your dinner table with very little fuss. Tender chicken thighs soak up a rich blend of Middle Eastern spices before hitting the pan or grill and get finished with a tangy creamy sauce that livens up every bite. Perfect for wraps or served platter-style for gatherings these shawarma wraps always evoke memories of casual family feasts in my kitchen.

I first made this shawarma for a last-minute get-together and guests still rave about it. Sharing warm pita wraps together made us feel like we were dining in a bustling market far from home.

Ingredients

• Boneless skinless chicken thighs: provide the juiciest result stick with thighs over breasts for extra flavor and tenderness
• Olive oil: helps distribute the spices evenly across the chicken choose a fruity extra virgin olive oil for richness
• Ground cumin: adds earthiness and authentic Middle Eastern flavor look for a fresh bright aroma
• Ground paprika: brings smokiness and subtle warmth sweet or smoked varieties work well
• Ground turmeric: gives warmth and golden color and also adds a gentle earthy note
• Ground cinnamon: adds a mysterious floral depth without overpowering the dish use a little for balance
• Garlic cloves: infuse every layer from marinade to sauce choose plump cloves with tight skins for the boldest flavor
• Lemon juice: keeps the marinade vibrant and the sauce tangy use freshly squeezed for the best taste
• Salt and pepper: enhance every element opt for flaky sea salt if you have it
• Greek yogurt: supplies tang and creaminess to the sauce thick strained yogurt is best for a velvety finish
• Mayonnaise: adds extra creaminess in the sauce use a full fat variety for richness

Step-by-Step Instructions

Prepare the Marinade:

Mix olive oil cumin paprika turmeric cinnamon minced garlic lemon juice salt and pepper in a bowl until smooth. This spice blend should smell fragrant and robust. Coat the chicken thighs well making sure every piece is covered in marinade. Tuck the chicken in the refrigerator covered for at least one hour or let it soak overnight for bigger flavor.

Cook the Chicken:

Take the chicken out and shake off any excess marinade. Grill or pan-sear over medium high heat for seven to eight minutes per side until the chicken is cooked through and edges are charred. You can also roast in a hot oven at four hundred degrees Fahrenheit until done about twenty five minutes. Let chicken rest for a few minutes then slice thinly.

Make the Sauce:

In a small bowl combine Greek yogurt mayonnaise lemon juice minced garlic salt and pepper. Whisk until creamy and smooth. Taste and adjust salt or lemon to your liking. This can be chilled ahead of time to let the flavor deepen.

Assemble the Wraps:

Lay warmed pita bread on a flat surface. Add sliced chicken down the center and tuck in crisp lettuce tomato or cucumber if you like. Drizzle generously with creamy garlic sauce and fold tightly for a classic wrap. For platters just layer all the ingredients for a build-your-own experience.

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My favorite part is always the creamy garlic sauce I would dip just about anything in it and it was the secret sauce my cousins could not stop talking about during family cookouts. Serving shawarma for a picnic became a treasured tradition each summer.

Storage Tips

Leftover chicken stores well in an airtight container for up to three days in the fridge. The garlic sauce keeps for the same amount of time. Assemble wraps just before serving to avoid soggy pita. If you want to freeze the marinated uncooked chicken it will keep for up to two months sealed tightly.

Ingredient Substitutions

If you prefer another cut you can use boneless chicken breasts just reduce the cooking time to prevent drying out. For dairy free sauce swap in coconut yogurt and use a little tahini instead of mayonnaise for richness. Smoked paprika is a great twist or add a pinch of chili powder for more heat.

Serving Suggestions

Serve shawarma wrapped in fresh pitas with sliced tomatoes onions cucumbers or pickled turnips. For a grain free version pile everything over a bed of greens or rice pilaf. I love passing small bowls of olives and extra lemon for guests to add at the table.

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Cultural Context

Chicken shawarma comes from Middle Eastern street food traditions where meat is marinated stacked on a large spit and cooked against open flames. This home style version mimics the classic taste using everyday kitchen tools and brings the excitement of the bazaar to any home kitchen.

Frequently Asked Questions About the Recipe

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thighs are recommended for juicy and flavorful results, though chicken breast can also be used.

→ How long should the chicken be marinated?

For best flavor, marinate the chicken for at least 1 hour, but overnight in the fridge enhances the spices even more.

→ Can the garlic sauce be made ahead?

Yes, the sauce keeps well in the fridge for up to three days, allowing flavors to meld and intensify.

→ What are some topping suggestions?

Add pickled vegetables, chopped cucumbers, tomatoes, or a splash of hot sauce for extra flavor and texture.

→ Is this dish suitable for grilling, baking, or pan-searing?

All three methods work well. Grilling gives a smoky char, while baking and pan-searing offer deliciously tender results.

→ What can be used instead of pita?

Try lavash, naan, or even lettuce leaves for a lighter, gluten-free option.