Description
This recipe guides you through creating flavorful chicken shawarma, marinated and cooked to perfection, served with a creamy homemade garlic sauce. It’s a Middle Eastern classic, perfect for a satisfying meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, thinly sliced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Pita bread, for serving
- Chopped lettuce, for serving
- Diced tomatoes, for serving
- Diced cucumbers, for serving
- Pickled turnips, for serving (optional)
- For the Garlic Sauce:
- 1/2 cup mayonnaise
- 2–3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon water
- Pinch of salt
Instructions
- In a large bowl, combine the sliced chicken thighs with olive oil, lemon juice, apple cider vinegar, cumin, paprika, turmeric, garlic powder, onion powder, black pepper, and salt. Mix well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, to marinate.
- Prepare the garlic sauce: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, water, and a pinch of salt until smooth and well combined. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
- Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan.
- Cook the chicken for 5-7 minutes per side, or until fully cooked through and slightly charred.
- Once cooked, remove the chicken from the pan and let it rest for a few minutes.
- Warm the pita bread according to package instructions.
- To assemble the shawarma, spread a generous amount of garlic sauce on a piece of pita bread. Add a portion of the cooked chicken, then top with lettuce, tomatoes, cucumbers, and pickled turnips (if using).
- Fold or roll the pita bread to create a wrap. Serve immediately.
Notes
- For extra flavor, you can add a pinch of cayenne pepper to the chicken marinade.
- Adjust the amount of garlic in the sauce to your preference.
- Leftover chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fried
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg