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Chicken Shawarma with Garlic Sauce and Pita

Elina James
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Marinade:
  • 2 lbs boneless, skinless chicken thighs (juicier than breasts)
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper (optional, for heat)
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • Juice of 1 lemon
  • For the Garlic Sauce (Yogurt-Based):
  • 1 cup Greek yogurt
  • 3 cloves garlic, finely minced or grated
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • Salt, to taste
  • (Or use Lebanese toum for a stronger garlic kick)
  • For Serving:
  • 4 pita breads or flatbreads
  • Sliced cucumbers, tomatoes, lettuce, and red onion
  • Pickled turnips or cucumbers (optional, but authentic)
  • Fresh parsley, chopped

Instructions
 

  • Step 1: Marinate the Chicken: In a large bowl, whisk together olive oil, garlic, spices, salt, pepper, and lemon juice. Add chicken thighs and coat well. Cover and refrigerate for at least 2 hours (preferably overnight for best flavor).
  • Step 2: Cook the Chicken: Grill Method: Preheat grill to medium-high. Grill chicken 5–6 minutes per side until charred and cooked through Oven Method: Preheat oven to 425°F (220°C). Place chicken on a baking sheet and roast for 20–25 minutes, turning halfway Stovetop Method: Heat a skillet with a little oil and cook chicken 5–6 minutes per side.
  • Step 3: Rest and Slice: Let chicken rest for 5 minutes after cooking. Slice thinly into strips for shawarma-style serving.
  • Step 4: Make the Garlic Sauce: Mix yogurt, garlic, lemon juice, olive oil, and salt until smooth. Chill until ready to use.
  • Step 5: Assemble the Shawarma: Warm pita bread. Spread garlic sauce, add sliced chicken, then top with veggies, pickles, and parsley. Wrap and serve immediately.