This recipe makes juicy, spiced chicken and a creamy garlic sauce. It is easy for weeknights and works for wraps or plates. If you like quick chicken meals, also see this baked chicken parmesan recipe for another simple idea.
why make this recipe
- It is fast and uses common ingredients.
- The garlic sauce adds bold flavor.
- You can cook it on a skillet or grill.
- It is great for family meals or meal prep.
how to make Chicken Shawarma with Garlic Sauce
Make the marinade, cook the chicken, and mix the sauce. Marinate at least 30 minutes for best flavor. Use a hot pan to get a light char on the chicken. Slice the cooked chicken thin before serving.
Ingredients :
- 1.5 lb chicken thighs, boneless and skinless
- 3 tbsp plain yogurt
- 2 tbsp olive oil
- 1 lemon, juice only
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp ground black pepper
- 1 tsp salt
- For garlic sauce:
- 1/2 cup plain yogurt or mayonnaise
- 3 garlic cloves, crushed
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt to taste
- Optional: pita bread, sliced tomatoes, cucumber, lettuce, parsley
Directions :
- Mix yogurt, olive oil, lemon juice, crushed garlic, cumin, coriander, paprika, turmeric, pepper, and salt in a bowl.
- Add chicken and coat well. Cover and chill for 30 minutes to 4 hours.
- Heat a skillet over medium-high heat and add a little oil.
- Cook chicken 4–6 minutes per side until browned and cooked through. Let rest 5 minutes.
- Slice chicken thin across the grain.
- Make garlic sauce: mix yogurt or mayo, crushed garlic, lemon juice, olive oil, and salt. Stir until smooth.
- Serve chicken with garlic sauce on warm pita or over rice with vegetables.
how to serve Chicken Shawarma with Garlic Sauce
- Place sliced chicken in pita with garlic sauce, tomatoes, cucumber, and parsley.
- Or serve on a plate over rice with a side salad.
- A simple option is to serve with fries or roasted vegetables.
- For a creamy pasta side, try pairing with a dish like cheesy garlic butter chicken bowties for a cheesy side.
how to store Chicken Shawarma with Garlic Sauce
- Keep chicken in an airtight container in the fridge for up to 3 days.
- Store garlic sauce separately in the fridge for up to 4 days.
- Reheat chicken gently in a skillet or oven until warm. Do not overcook.
tips to make Chicken Shawarma with Garlic Sauce
- Use thigh meat for more flavor and juiciness.
- Marinate longer for deeper flavor.
- Pat chicken dry before cooking to get a better sear.
- Taste the garlic sauce and adjust lemon or salt as needed.
variation (if any)
- Use chicken breast if you prefer lean meat; reduce cooking time slightly.
- Add a pinch of cayenne for heat.
- Make a dairy-free garlic sauce using mayonnaise instead of yogurt.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw fully and pat dry before marinating.
Q: Can I bake the chicken instead of pan-frying?
A: Yes. Bake at 425°F (220°C) for 20–25 minutes until cooked through.
Q: Is there a vegan option?
A: Use tofu or seitan, swap yogurt for a plant-based yogurt, and use vegan mayo for the sauce.
Q: How long can I marinate the chicken?
A: Up to 24 hours in the fridge for best results.
Q: Can I make the garlic sauce ahead?
A: Yes. Make it up to 4 days ahead and keep refrigerated.
Conclusion
For the original detailed recipe and notes, see the full Chicken Shawarma with Garlic Sauce Recipe (Easy & Delicious) on k-popkitchen. If you want another simple chicken thigh method to compare, check this Baked Chicken Thighs (Crispy, Juicy, and Easy!) – The Kitchen Girl.