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- 1.5 pounds chicken thighs, boneless and skinless - 4 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground paprika - 1 teaspoon ground turmeric - 1 teaspoon ground cinnamon - 1 teaspoon allspice - 1 teaspoon garlic powder - 1 teaspoon salt - ½ teaspoon black pepper - 3 cloves garlic, minced - 2 tablespoons lemon juice - 1 large pita bread or flatbreads (for serving)

- Chicken Shawarma with Creamy Garlic Sauce

Savor the rich flavors of Chicken Shawarma with Creamy Garlic Sauce! This recipe features juicy, marinated chicken wrapped in a warm pita and topped with a deliciously smooth garlic sauce. Perfect for dinner or gatherings, it's easy to make and customize with your favorite veggies. Ready to impress your family and friends? Click to explore the full recipe and bring this delightful dish to your table!
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Ingredients
  

1.5 pounds chicken thighs, boneless and skinless

4 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground paprika

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1 teaspoon allspice

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

3 cloves garlic, minced

2 tablespoons lemon juice

1 large pita bread or flatbreads (for serving)

Fresh vegetables (tomatoes, lettuce, cucumbers, onions) for topping

For the Creamy Garlic Sauce:

½ cup plain Greek yogurt

2 tablespoons mayonnaise

4 cloves garlic, minced

1 tablespoon lemon juice

1 tablespoon fresh parsley, finely chopped

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a large bowl, mix together 4 tablespoons of olive oil, cumin, coriander, paprika, turmeric, cinnamon, allspice, garlic powder, salt, and black pepper. Add the chicken thighs, ensuring they are thoroughly coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight for more flavor.

    Prepare the Garlic Sauce: In a mixing bowl, combine the Greek yogurt, mayonnaise, minced garlic, lemon juice, parsley, salt, and pepper. Mix until smooth. Adjust seasoning to taste. Cover and refrigerate to allow flavors to meld.

      Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove the marinated chicken from the refrigerator. Cook the chicken for about 6-8 minutes on each side, or until fully cooked and charred at the edges. The internal temperature should reach 165°F (75°C). Remove from heat and let rest for 5 minutes.

        Slice Chicken: Once rested, slice the chicken into thin strips.

          Assemble the Shawarma: Warm the pita or flatbread. Place sliced chicken in the center and top with fresh vegetables such as tomatoes, lettuce, cucumbers, and onions. Drizzle generously with the creamy garlic sauce.

            - Presentation Tips: Serve the shawarma wrapped in the pita, with a side of extra garlic sauce and a sprinkle of fresh parsley for added color. You can also serve it with pickles or a side of couscous for a complete meal.

              Prep Time: 15 minutes | Total Time: 1 hour 30 minutes (includes marination) | Servings: 4