Flavorful Chicken Shawarma

$- 1 ½ pounds boneless chicken thighs - 4 cloves garlic, minced - 2 tablespoons ground cumin - 2 tablespoons ground coriander - 1 tablespoon ground turmeric - 1 tablespoon ground paprika - 1 tablespoon ground allspice - 1 teaspoon cayenne pepper (adjust for spice level) - 3 tablespoons olive oil - Juice of 1 lemon - Salt and pepper to taste - Pita bread or flatbread, for serving - Fresh veggies (tomatoes, cucumbers, lettuce) for garnish - Pickles (optional) - ½ cup mayonnaise - 2 tablespoons yogurt - 2 cloves garlic, minced - 1 tablespoon lemon juice - Salt to taste You can add fresh herbs like parsley for extra flavor. Consider serving with a side of fries or a simple salad. A drizzle of extra garlic sauce on top will make it even better. Enjoy your meal with some refreshing drinks, like lemonade or mint tea. {{ingredient_image_1}} To start, you need to marinate the chicken. In a big bowl, mix minced garlic, cumin, coriander, turmeric, paprika, allspice, cayenne pepper, olive oil, lemon juice, salt, and pepper. This blend gives the chicken a rich flavor. Add the chicken thighs and coat them well in the marinade. Cover the bowl with plastic wrap and let it sit in the fridge for at least one hour. If you can wait, overnight is best for even more flavor. Next, it’s time to cook the chicken. Preheat your grill or skillet to medium-high heat. Take the chicken out of the marinade. Cook each thigh for about 6-7 minutes on each side. Look for a golden brown color and an internal temperature of 165°F (75°C). Once cooked, let the chicken rest for a few minutes. This step keeps it juicy. While the chicken cools, let’s prepare the garlic sauce. In a small bowl, combine mayonnaise, yogurt, minced garlic, lemon juice, and a pinch of salt. Stir until the mixture is smooth and creamy. Taste it and add more salt if needed. This sauce adds a nice creaminess to your shawarma. Once the chicken has rested, slice it into thin strips. Now, warm your pita bread or flatbread. Lay the sliced chicken on the bread. Top it with fresh veggies like tomatoes, cucumbers, and lettuce. Drizzle the garlic sauce on top. If you like, add pickles for extra crunch. Roll up the pita around the fillings or serve it open-faced. Enjoy your chicken shawarma as a fun meal or a tasty snack. You can pair it with a side salad or some roasted veggies for a complete meal. For chicken shawarma, I prefer boneless chicken thighs. They stay juicy and tender. Thighs have more fat than breasts. This extra fat gives the meat a rich flavor. If you use chicken breasts, they might dry out. Always choose thighs for the best results. The spice mix is key to great shawarma. I use cayenne pepper for heat. You can adjust the amount to your taste. If you like it spicy, add more. If you prefer mild, reduce the cayenne. Always taste the marinade before adding chicken. This helps you control the spice level. Marination is crucial for flavor. I recommend marinating the chicken for at least one hour. For the best taste, marinate overnight. The longer it sits, the more flavor it absorbs. Make sure to coat the chicken well with the marinade. This ensures every bite is packed with flavor. Pro Tips Marinate Longer for Best Flavor: For the most flavorful chicken shawarma, aim to marinate the chicken overnight in the refrigerator. This allows the spices to penetrate the meat deeply. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check for an internal temperature of 165°F (75°C). This helps prevent overcooking and keeps the chicken juicy. Customize Your Spices: Feel free to adjust the spices according to your preference. If you like it spicier, add more cayenne or include chili powder for an extra kick. Experiment with Toppings: Don’t hesitate to try different toppings! Add roasted red peppers, olives, or tahini for a unique twist on the classic shawarma. {{image_2}} If you want a vegetarian or vegan option, try using marinated mushrooms or cauliflower. Both have a great texture and soak up flavors well. For mushrooms, use portobello or shiitake. For cauliflower, cut it into thick slices. Marinate them just like the chicken. Grill or roast until tender and golden. Serve with the same garlic sauce for a tasty dish. While garlic sauce is a classic, there are many other sauces to try. You can use tahini sauce, which is creamy and nutty. Or, try spicy harissa for a kick. You might enjoy a yogurt-based tzatziki sauce, too. Each sauce brings a unique taste that pairs well with the shawarma. Shawarma varies by region. In the Middle East, you might find it served with pickled veggies and spicy sauces. In Turkey, shawarma often includes a yogurt sauce and fresh herbs. In Greece, they use a pita and add fries inside. Explore these adaptations to find your favorite style! Each variation showcases local flavors and traditions, making it a fun dish to customize. To store leftover chicken shawarma, let the chicken cool to room temperature. Then, place it in an airtight container. This keeps it fresh for up to three days. You can also store the garlic sauce separately in another container. Make sure to seal it tightly. When reheating chicken shawarma, use an oven or stovetop for the best taste. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and heat for about 10 minutes. If you use a skillet, add a splash of water to keep it moist. Heat over medium heat for about 5 minutes, turning halfway. To freeze chicken shawarma, first cool the chicken completely. Wrap it tightly in plastic wrap or foil, then place it in a freezer bag. This way, it stays good for up to three months. When you’re ready to eat, let it thaw in the fridge overnight before reheating. Chicken Shawarma is a popular Middle Eastern dish. It features marinated chicken that cooks on a vertical spit. The chicken is sliced thin and served in pita bread. It’s often garnished with fresh veggies and sauces. The spices used give it a unique and rich flavor. Yes, you can use chicken breasts if you prefer. However, chicken thighs are juicier and more flavorful. Breasts may dry out more quickly during cooking. If using breasts, be careful not to overcook them. Chicken Shawarma can be gluten-free if you skip the pita bread. The chicken and sauces are naturally gluten-free. For a gluten-free meal, use lettuce wraps or a gluten-free flatbread instead. To make the garlic sauce healthier, you can use Greek yogurt instead of mayonnaise. This change reduces calories and adds protein. You can also add more lemon juice for flavor without extra calories. Serve Chicken Shawarma with fresh veggies like tomatoes, cucumbers, and lettuce. You can also add pickles for extra crunch. Consider serving it with hummus or a salad for a complete meal. You learned the key steps for making delicious chicken shawarma at home. We covered the main ingredients, cooking techniques, and tips for the best flavor. You can even adapt the recipe for vegetarian options or different sauces. Don’t forget how to store leftovers and reheat them. Remember, making your own chicken shawarma is fun and rewarding. Try it out, and enjoy your tasty meal!$

A delicious and aromatic chicken shawarma recipe with a flavorful garlic sauce.

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Prep Time 1

Cook Time 30

Total Time 1 30

Course Main Course

Cuisine Middle Eastern

Servings 4

Ingredients

1.5 pounds boneless chicken thighs
4 cloves garlic, minced
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon ground turmeric
1 tablespoon ground paprika
1 tablespoon ground allspice
1 teaspoon cayenne pepper
3 tablespoons olive oil
1 unit juice of 1 lemon
to taste salt and pepper
for serving pita bread or flatbread
for garnish fresh veggies (tomatoes, cucumbers, lettuce)
optional pickles
0.5 cup mayonnaise
2 tablespoons yogurt
2 cloves garlic, minced
1 tablespoon lemon juice
to taste salt

Instructions

In a large bowl, combine minced garlic, cumin, coriander, turmeric, paprika, allspice, cayenne pepper, olive oil, lemon juice, salt, and pepper. Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour (or up to overnight for best flavor).
Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side until fully cooked and golden brown. An internal temperature of 165°F (75°C) is recommended. Once cooked, remove from heat and let it rest for a few minutes.
In a small bowl, mix together mayonnaise, yogurt, minced garlic, lemon juice, and a pinch of salt. Stir until smooth and creamy. Adjust seasoning if necessary.
Once rested, slice the chicken into thin strips.
Warm the pita bread or flatbread. Place the sliced chicken on the bread and top with fresh veggies (tomatoes, cucumbers, lettuce) and a drizzle of garlic sauce. Add pickles if desired.
Roll up the pita around the fillings, or serve open-faced. Enjoy your flavorful homemade chicken shawarma!

Notes

Marinating the chicken overnight enhances the flavor.

Keyword chicken, garlic sauce, grilled, shawarma