Chicken Shawarma Creamy Garlic Sauce (Printable Version)
# What You'll Need:
→ For the Chicken Shawarma
01 -
900 grams boneless, skinless chicken thighs
02 -
45 millilitres olive oil
03 -
10 grams ground cumin
04 -
10 grams ground paprika
05 -
5 grams ground turmeric
06 -
5 grams ground cinnamon
07 -
4 garlic cloves, minced
08 -
15 millilitres fresh lemon juice
09 -
Salt, to taste
10 -
Black pepper, to taste
→ For the Creamy Garlic Sauce
11 -
120 grams Greek yogurt
12 -
30 grams mayonnaise
13 -
15 millilitres fresh lemon juice
14 -
3 garlic cloves, minced
15 -
Salt, to taste
16 -
Black pepper, to taste
# Step-by-Step Directions:
01 -
In a bowl, blend olive oil, ground cumin, paprika, turmeric, cinnamon, minced garlic, lemon juice, salt, and black pepper until uniform. Coat chicken thighs evenly with the marinade. Cover and refrigerate for at least 1 hour or overnight to intensify flavour.
02 -
Grill, bake, or pan-sear the marinated chicken thighs over medium-high heat until fully cooked and slightly charred, ensuring juices run clear. Rest briefly, then slice into strips.
03 -
In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and black pepper. Whisk until the sauce is smooth and creamy.
04 -
Layer sliced chicken onto warm pita bread. Top with fresh vegetables if desired, drizzle generously with creamy garlic sauce, and fold tightly into a wrap.
# Helpful Notes:
01 -
Marinating the chicken overnight enhances depth and complexity of flavor.
02 -
Add pickled vegetables or a dash of hot sauce for extra texture and heat.