Description
A recipe for homemade chicken shawarma served with a creamy garlic sauce.
Ingredients
Scale
- 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