Chicken Shawarma with Garlic Sauce
A quick and flavorful chicken shawarma served with creamy garlic sauce, perfect for any occasion.
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. Add the chicken strips and let them marinate for at least 30 minutes (up to overnight).
- Preheat your grill or non-stick pan over medium-high heat.
- Cook the marinated chicken for 5-7 minutes per side or until golden brown and cooked through (internal temp at 165°F). Allow to rest for a few minutes before slicing.
- In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and salt. Adjust to taste.
- Cut the rested chicken into bite-sized pieces and serve warm in pita bread or on a plate, drizzled with garlic sauce.
Notes
Let the chicken marinate for at least 30 minutes for optimal flavor. Monitor cooking time to avoid drying out the chicken. Use a meat thermometer to ensure proper doneness. Leftovers can be refrigerated for up to 3 days.