Chicken Shawarma With Creamy Garlic Sauce (Printable)
Spiced chicken thighs roasted and wrapped in warm pita with creamy garlic sauce and fresh vegetables
# What You'll Need:
→ Chicken Marinade
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 3 tbsp plain Greek yogurt
03 - 3 tbsp olive oil
04 - 4 cloves garlic, minced
05 - 1.5 tsp ground cumin
06 - 1.5 tsp ground coriander
07 - 1.5 tsp ground paprika
08 - 1 tsp ground turmeric
09 - 1 tsp ground allspice
10 - 1 tsp ground cinnamon
11 - 1/2 tsp cayenne pepper
12 - 1.5 tsp kosher salt
13 - 1/2 tsp black pepper
14 - Juice of 1 large lemon
→ Creamy Garlic Sauce
15 - 4 large garlic cloves, finely minced or grated
16 - 1 cup mayonnaise
17 - 2 tbsp plain Greek yogurt
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp olive oil
20 - 1/2 tsp salt
21 - 1/4 tsp ground white pepper
→ Serving Components
22 - 4 large pita breads or flatbreads
23 - 1 cup shredded romaine lettuce
24 - 1 cup sliced cucumbers
25 - 1 cup sliced tomatoes
26 - 1/2 red onion, thinly sliced
27 - 1/4 cup chopped fresh parsley
# How To Make It:
01 - Combine yogurt, olive oil, garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne, salt, pepper, and lemon juice in a large bowl. Add chicken thighs, toss to coat completely. Cover and refrigerate for at least 1 hour, up to 12 hours for optimal flavor.
02 - Whisk together mayonnaise, Greek yogurt, garlic, lemon juice, olive oil, salt, and white pepper in a small bowl until smooth and creamy. Refrigerate until ready to serve.
03 - Preheat oven to 425°F. Arrange marinated chicken thighs on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping once, until browned and cooked through. Let rest for 5 minutes, then slice thinly against the grain.
04 - Warm pita breads. Top each with lettuce, cucumbers, tomatoes, onions, and sliced chicken. Drizzle generously with creamy garlic sauce. Sprinkle with chopped parsley.
05 - Wrap the pita around the fillings and serve immediately while warm.
# Tips from dashanddishes:
01 -
- The marinade creates these incredible caramelized edges that taste like they came from a vertical rotisserie
- That garlic sauce is dangerously good and will improve everything else in your fridge
02 -
- The chicken needs to hit a hot surface to get those signature crispy edges
- Letting the meat rest before slicing keeps all the juices inside instead of on your cutting board
03 -
- Turn on the broiler for the last two minutes if you want extra crispy edges
- Grate the garlic instead of mincing for a sauce that permeates every bite