Description
This easy and delicious Chicken Shawarma with Garlic Sauce recipe features tender, marinated chicken thighs or breasts infused with aromatic Middle Eastern spices. Served with a creamy, garlicky mayo-based sauce, it’s perfect for wraps, sandwiches, or served over rice. This recipe offers substitutions for vegetarian options and lighter sauces, making it versatile for any diet.
Ingredients
Scale
For the Chicken Shawarma:
- 1.5 lbs boneless chicken thighs or breasts, cut into strips
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and black pepper to taste
For the Garlic Sauce:
- 1 cup mayonnaise
- 2 tablespoons minced garlic
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Prepare the Chicken Marinade: In a large bowl, combine olive oil, ground cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and black pepper. Mix well to create the marinade.
- Marinate the Chicken: Add the chicken strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes to allow flavors to penetrate the meat.
- Cook the Chicken: Heat a large skillet or pan over medium heat. Add the marinated chicken strips and cook for about 10-15 minutes, turning occasionally, until fully cooked through and slightly caramelized on the edges.
- Prepare the Garlic Sauce: While the chicken is cooking, combine mayonnaise, minced garlic, lemon juice, and salt in a small bowl. Mix well until creamy and smooth. Adjust salt to taste.
- Serve: Serve the cooked chicken shawarma warm with the garlic sauce on the side. This pairs well with pita bread, rice, or fresh salad.
Notes
- For a vegetarian alternative, substitute chicken with marinated mushrooms or tofu.
- Use Greek yogurt instead of olive oil in the marinade for a creamier chicken texture.
- For a lighter garlic sauce, replace mayonnaise with Greek yogurt or silken tofu.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safety.
- This recipe can be easily doubled for larger servings.
