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Easy Chicken Shawarma with Garlic Sauce Recipe

Chicken Shawarma with Garlic Sauce

Learn how to make authentic Chicken Shawarma with Garlic Sauce Recipe at home with this easy step-by-step guide. Perfectly spiced, tender chicken wrapped in warm pita with creamy garlic sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
35 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Middle Eastern
Servings 4 servings
Calories 580 kcal

Equipment

  • large mixing bowl
  • whisk
  • medium bowl
  • large skillet or grill pan
  • tongs
  • cutting board
  • knife
  • measuring cups
  • measuring spoons

Ingredients
  

For the Chicken

  • 2 pounds boneless chicken pieces, cut into 1-inch strips
  • 1/4 cup pure olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 4 cloves garlic, minced
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

For the Garlic Sauce

  • 1 cup full-fat plain Greek yogurt
  • 1/4 cup mayonnaise
  • 3 cloves garlic, finely minced
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp extra-light olive oil
  • 1/4 tsp kosher salt
  • 2 tbsp finely chopped fresh parsley, for garnish

For Serving

  • 4 large pita bread rounds, warmed
  • 1 cup thinly sliced romaine lettuce
  • 1 large tomato, thinly sliced
  • 1/2 red onion, thinly sliced

Instructions
 

  • In a large mixing bowl, combine the pure olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and black pepper. Whisk until the marinade is completely smooth and emulsified. Add the boneless chicken pieces to the bowl and toss thoroughly until every piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally up to 4 hours.
  • While the chicken marinates, make the garlic sauce. In a medium bowl, combine the Greek yogurt, mayonnaise, minced garlic, lemon juice, extra-light olive oil, and salt. Whisk until the sauce is completely smooth and creamy. Cover and refrigerate until ready to serve.
  • Heat a large skillet, grill pan, or heavy-bottomed pan over medium-high heat. Once the pan is hot, use tongs to add the marinated chicken pieces in a single layer, working in batches if necessary to avoid crowding. Cook for 5 to 7 minutes, turning occasionally, until the chicken is cooked through and has developed deep, golden-brown char marks on all sides.
  • Transfer the cooked chicken to a clean plate and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist and tender.
  • To serve, warm the pita bread in a dry skillet or wrapped in a damp paper towel in the microwave. Spread a generous spoonful of garlic sauce on each pita. Top with a portion of the rested chicken, followed by sliced lettuce, tomato, and red onion. Garnish the sauce with chopped parsley. Roll or fold the pita to enclose the filling and serve immediately.

Notes

Marinating the chicken for up to 4 hours yields the most flavorful results.
Keyword chicken shawarma, Garlic Sauce, Pita Wrap