Oh, the craving for real deal shawarma! You know that moment, right? When you just *need* that perfectly spiced, tender chicken, wrapped up warm in a soft pita with all the fixings and that dreamy garlic sauce. Well, guess what? You don’t need to hit up a brick-and-mortar spot for it anymore because making killer Chicken Shawarma with Garlic Sauce right in your own kitchen is totally doable and SO rewarding!
I remember the first time I nailed this recipe; it felt like unlocking a secret. It’s so satisfying to get those authentic Middle Eastern flavors just right, from the aromatic marinade to the zingy, garlicky sauce. This isn’t just dinner; it’s a little ticket to the best culinary adventures at home. Plus, it’s way easier than you think!
Why You’ll Love This Chicken Shawarma with Garlic Sauce
Get ready for a flavor fiesta! This chicken shawarma recipe is an absolute winner for so many reasons:
- Crazy Easy to Make: Seriously, you won’t believe how simple this chicken shawarma is. Marinate, bake, assemble – boom! Dinner is served.
- Flavor Explosion! Get ready for seriously delicious, authentic Middle Eastern spices that’ll make your taste buds sing. That homemade garlic sauce? It’s everything.
- So Versatile: Pile it into pitas, serve it over rice, or even create a killer shawarma bowl. It’s a recipe that goes wherever your cravings take you.
- Customizable Heat: Love it mild or extra spicy? You can totally tweak the marinade to get your perfect level of zing.
Ingredients for Authentic Chicken Shawarma with Garlic Sauce
Alright, let’s gather our goodies! To get that authentic taste party started for our Chicken Shawarma with Garlic Sauce, here’s what you’ll need. It’s not too complicated, I promise!
For the Creamy Chicken Marinade:
- About 1.5 pounds of boneless, skinless chicken thighs – these stay so juicy! Just cut them into bite-sized pieces.
- A generous 1/4 cup of plain yogurt. It tenderizes the chicken like a dream.
- 2 tablespoons of fresh lemon juice – for that bright, zesty kick.
- 2 cloves of garlic, minced up super fine.
- 1 teaspoon each of ground cumin and ground coriander. These are the heart of shawarma flavor!
- And a little kick: 1/2 teaspoon paprika, 1/4 teaspoon turmeric, and a pinch of cayenne pepper.
- Don’t forget salt and freshly ground black pepper to taste.
For That Dreamy Garlic Sauce:
- 1/2 cup of mayonnaise – the base for our creamy goodness.
- 2 more cloves of garlic, minced nice and small.
- 1 tablespoon of lemon juice to brighten it up.
- A pinch of salt to make all those flavors pop.
And for Serving:
- Soft pita bread – warmed up, of course!
- Crisp shredded lettuce
- Juicy diced tomatoes
- Thinly sliced red onions (or white, whatever you like!)
Crafting the Perfect Chicken Shawarma Marinade
Okay, the magic really starts with this marinade! It’s what gives our Chicken Shawarma with Garlic Sauce that incredible depth of flavor. We’ve got yogurt to tenderize the chicken until it’s super soft, and then all those warm, aromatic spices – cumin, coriander, paprika, turmeric, and a little cayenne for a gentle kick. Lemon juice just brightens everything up!
My personal trick? Really massage the marinade into the chicken. Don’t be shy! Use your hands (after washing them, of course!) to make sure every single piece of chicken is coated. This helps the flavors penetrate deeply. I usually let it sit for at least 30 minutes, but honestly, if you can give it a couple of hours in the fridge, the flavor is even more intense. Check out these yummy garlic and parmesan chicken skewers if you’re looking for more chicken inspiration!
How to Make the Creamy Garlic Sauce
Now for the star of the show, besides that amazing chicken – the garlic sauce! This stuff is seriously addictive. You’re just going to whisk together mayonnaise, a couple more minced garlic cloves (because, hello, garlic sauce!), a little lemon juice for brightness, and a pinch of salt. It’s ridiculously easy.
Seriously, just stir it all up until it’s smooth and creamy. If you’re a total garlic fiend like me, feel free to toss in an extra clove or two – I won’t tell! This sauce is fantastic on so many things, not just shawarma. You should totally check out this garlic butter chicken skillet for another delicious way to use up that garlic!
Step-by-Step Guide to Making Chicken Shawarma with Garlic Sauce
Alright, let’s get this amazing Chicken Shawarma with Garlic Sauce adventure rolling! It’s pretty straightforward, and before you know it, you’ll be enjoying the most incredible homemade shawarma. Trust me, the process is almost as satisfying as the eating! It’s a bit like how magical that coconut lime chicken turns out, just a different flavor profile but just as delicious!
Marinating the Chicken for Best Flavor
First things first, let that chicken soak up all that spicy goodness. Pop your chicken pieces into that glorious marinade, give it a good toss, cover it up, and let it chill in the fridge for at least 30 minutes. For an even deeper flavor, aim for a few hours – it makes such a difference! You’ll know it’s ready when the chicken looks a bit deeper in color and smells wonderfully fragrant.
Baking the Chicken to Perfection
Now, let’s get that chicken cooked! Preheat your oven to a nice hot 400°F (200°C). Spread the marinated chicken in a single layer on your baking sheet. Don’t pile it up, or it won’t get those lovely slightly browned edges. Bake it for about 20-25 minutes. You want it cooked all the way through, with those little crispy bits. If you’re feeling adventurous, grilling the chicken on skewers totally works too for that extra smoky flavor! For more chicken inspiration, you might like this marry me chicken dish!
Assembling Your Delicious Chicken Shawarma
Okay, the grand finale! Warm up your pita bread – a quick zap in the microwave or a few seconds in a dry skillet works wonders to make them soft and pliable. Then, it’s time to build your masterpiece! Slather on that creamy garlic sauce, pile on the perfectly cooked chicken, and then add your favorite toppings like crisp lettuce, juicy tomatoes, and some thinly sliced onions. Drizzle on more garlic sauce, wrap it up snugly, and dig in!
Tips for the Ultimate Chicken Shawarma Experience
Alright, you’ve made the shawarma, but let’s talk about taking it from *good* to *OMG, I could eat this every day*! A few little tricks really make this Chicken Shawarma with Garlic Sauce sing. First, don’t skimp on marinating time – seriously, the longer it marinates, the more flavor gets into that chicken. And don’t be afraid to let the chicken get a little bit browned and maybe even a little crispy on the edges when you bake it; that’s where so much flavor hides!
My absolute favorite trick for elevating this dish? A tiny pinch of smoked paprika in the marinade. It adds this subtle, smoky depth that’s just divine. And if you want to go the extra mile, thin slivers of pickled turnips on top? Pure magic. Oh, and for a perfect side, you absolutely have to try some of these garlic herb roasted potatoes – amazing with that leftover garlic sauce!
Serving and Storing Your Chicken Shawarma
Alright, now that you’ve got this amazing Chicken Shawarma with Garlic Sauce ready to go, let’s talk about how to enjoy it perfectly! Besides tucking it into warm pita, it’s super tasty served over fluffy rice or even as a hearty bowl with your favorite greens. For a side, maybe some of our creamy tahini yogurt sauce or just some fresh cucumber salad would be delicious. And leftovers? Store the cooked chicken and the garlic sauce separately in airtight containers in the fridge. They’ll keep well for a couple of days, so you can have another shawarma fix later!
Frequently Asked Questions about Chicken Shawarma with Garlic Sauce
Got questions about whipping up this amazing Chicken Shawarma with Garlic Sauce? I’ve got you covered! Here are some most commonly asked things:
Can I use chicken breast instead of thighs for this Chicken Shawarma?
You sure can! Chicken breast will work, but it can dry out faster than thighs. If you use breast, maybe marinate it for a shorter time, like 30 minutes, and check it closely while baking to make sure it stays moist. It’ll still be delicious!
How long can I marinate the chicken?
For the best flavor, I like to marinate it for at least 30 minutes to a few hours. You *can* go up to 4 hours, but any longer and the yogurt and lemon juice might start to make the chicken a bit too mushy. So, 30 minutes to 4 hours is the sweet spot!
Can the garlic sauce be made ahead of time?
Oh yes, absolutely! The garlic sauce is actually even better if it sits for a bit. You can whip it up right after you start the chicken marinating, then pop it in the fridge. It’ll keep for a good few days, and the flavors really meld together beautifully. Just give it a stir before serving!
Estimated Nutritional Information for Chicken Shawarma with Garlic Sauce
So, about the nutrition stuff for our amazing high-protein chicken shawarma! Keeping in mind that recipes can vary a bit based on portion sizes and specific ingredients, a serving of this delightful dish usually clocks in around 550 calories. You’re looking at about 30g of fat, a solid 35g of protein, and roughly 35g of carbohydrates. Just a heads-up, these numbers are estimates, but they give you a good idea of what you’re enjoying!
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Chicken Shawarma with Garlic Sauce
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A recipe for homemade chicken shawarma served with a creamy garlic sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup plain yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- For the Garlic Sauce:
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt to taste
- For Serving:
- Pita bread
- Lettuce
- Tomatoes
- Onions
Instructions
- Cut chicken thighs into bite-sized pieces.
- In a bowl, combine yogurt, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and pepper.
- Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- While the chicken marinates, prepare the garlic sauce. In a small bowl, mix mayonnaise, minced garlic, lemon juice, and salt. Cover and refrigerate until ready to serve.
- Preheat your oven to 400°F (200°C).
- Spread the marinated chicken in a single layer on a baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and slightly browned.
- Warm the pita bread.
- Assemble the shawarma by filling the pita bread with cooked chicken, lettuce, tomatoes, and onions. Drizzle with garlic sauce.
Notes
- For a spicier shawarma, add more cayenne pepper to the marinade.
- You can grill the chicken instead of baking it for a smoky flavor.
- Adjust the amount of garlic in the sauce to your preference.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: Chicken Shawarma, Garlic Sauce, Middle Eastern Food, Homemade Shawarma, Chicken Recipe