Chicken Shawarma with Garlic Sauce
A quick and flavorful recipe for Chicken Shawarma served with a creamy garlic sauce, perfect for any night.
Ingredients
- 1.5 lbs boneless chicken thighs or breasts cut into strips
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 1 cup mayonnaise
- 2 tablespoons minced garlic
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- In a large bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper. Mix well and add chicken strips, marinating for at least 30 minutes (up to overnight for deeper flavor).
- Preheat your grill or non-stick pan over medium-high heat, adding a few drops of oil to prevent sticking.
- Cook the marinated chicken for about 5-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and a pinch of salt. Adjust garlic to taste.
- Allow chicken to rest before slicing into bite-sized pieces. Serve in pita or on a plate, drizzled with garlic sauce.
Notes
Marinate chicken overnight for deeper flavor. Ensure your cooking surface is hot for better searing. Use caution with salt in the garlic sauce to prevent overpowering the dish. Let the chicken rest before slicing to lock in moisture.