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chicken-shawarma-with-garlic-sauce-pita-wrap

Chicken Shawarma with Garlic Sauce

Juicy, spice-marinated chicken thighs cooked to golden perfection and served with a creamy Greek yogurt garlic sauce. No special equipment needed — just bold Middle Eastern flavors made simple at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 3 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tbsp ground paprika
  • 1 tsp ground turmeric
  • 0.5 tsp ground cinnamon
  • 1 tbsp ground coriander
  • 1 tsp black pepper
  • 1 tsp salt
  • 4 cloves garlic minced
  • 1 lemon juiced
  • 1 cup plain Greek yogurt full-fat recommended
  • 3 tbsp mayonnaise
  • 4 cloves garlic finely grated or minced, for sauce
  • 1 tbsp fresh lemon juice for sauce
  • 0.5 tsp salt for sauce
  • warm pita or flatbread for serving
  • shredded lettuce, chopped tomatoes, sliced cucumbers, sliced red onions for serving

Equipment

  • Cast-iron skillet or grill pan
  • Large mixing bowl
  • Whisk
  • Microplane grater or garlic press
  • Meat thermometer
  • Cutting board and sharp knife

Method
 

  1. In a large bowl, whisk together olive oil, cumin, paprika, turmeric, cinnamon, coriander, black pepper, salt, minced garlic, and lemon juice until fully combined.
  2. Add chicken thighs and turn to coat every piece thoroughly. Cover and refrigerate for at least 1 hour, or up to 8 hours. Do not exceed 8 hours.
  3. Heat a cast iron skillet or grill pan over medium-high heat. Remove chicken from marinade, shaking off excess. Cook for 5 to 6 minutes per side until deeply golden and internal temperature reaches 165 degrees F. Alternatively, roast at 425 degrees F for 25 to 30 minutes, flipping once halfway through.
  4. Transfer chicken to a cutting board and let rest for 5 minutes, then slice into strips.
  5. While chicken rests, whisk together Greek yogurt, mayonnaise, grated garlic, lemon juice, and salt in a small bowl. Taste and adjust seasoning. Refrigerate until ready to serve.
  6. Serve sliced chicken in warm pita with shredded lettuce, tomatoes, cucumbers, and red onions. Drizzle generously with garlic sauce and serve immediately.

Notes

Marinate chicken for at least 1 hour and up to 8 hours for best flavor. Do not exceed 8 hours as lemon juice will break down the meat texture. Shake off excess marinade before cooking to ensure a proper sear. Let chicken rest 5 minutes before slicing. Store cooked chicken up to 4 days and garlic sauce up to 4 days, both refrigerated separately.