Chicken Shawarma with Garlic Sauce
A simple and flavorful chicken shawarma recipe served with garlic sauce, perfect for family-style meals.
Ingredients
Marinade Ingredients
- 1 lb chicken thighs, boneless and skinless (Trim excess fat and pat dry for better browning.)
- 2 tablespoons olive oil (Use extra virgin olive oil for added flavor.)
- 2 teaspoons ground cumin (Toast in a dry pan for a deeper aroma.)
- 2 teaspoons ground paprika (Sweet or smoked paprika can be used.)
- 1 teaspoon ground turmeric (Use fresh turmeric powder for a brighter hue.)
- 1 teaspoon ground coriander (Grind whole seeds for more fragrance.)
- 1 teaspoon salt (Adjust after tasting.)
- to taste none pepper (Use as per preference.)
Wrap Ingredients
- 4 pieces pita breads (Warm them briefly for better folding.)
- 1 cup lettuce, shredded (Romaine or green leaf recommended.)
- 1 piece tomato, diced (Choose a ripe, firm one.)
- 1/2 piece cucumber, sliced (English cucumbers need no peeling.)
- 1/2 piece red onion, thinly sliced (Soak in cold water for a milder bite.)
- 1/2 cup garlic sauce (Use homemade or jarred for convenience.)
Instructions
Marinating Chicken
- In a bowl, mix olive oil, cumin, paprika, turmeric, coriander, salt, and pepper. Add chicken and coat well. Marinate for at least 30 minutes.
Cooking Chicken
- Preheat grill or skillet over medium-high heat. Cook chicken until browned and cooked through, about 5-7 minutes per side.
- Remove chicken and let rest for a few minutes, then slice.
Preparing Pita
- Warm pita breads on the grill or in a skillet.
Assembling Shawarma
- Assemble shawarma by adding sliced chicken, lettuce, tomato, cucumber, and red onion to pita.
- Drizzle garlic sauce on top and serve.
Notes
Leftovers store well for up to 3 days. Reheat gently for the best results. Involve kids in wrapping to reduce mealtime fuss. Can also adapt for air fryer cooking.