Name: Creamy Garlic Chicken Shawarma Recipe
Prep time: 15 min
Cook time: 7 min
Total time: PT-492071H5M30S
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, thinly sliced; 4 cloves garlic, minced; 1 cup plain Greek yogurt; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1/2 teaspoon chili powder (optional, for heat); Salt and black pepper to taste; Fresh parsley or cilantro, chopped (for garnish); 1/2 cup mayonnaise; 1/4 cup plain Greek yogurt; 3 cloves garlic, minced; 1 tablespoon lemon juice; Salt and pepper to taste; Warm pita bread or flatbreads; Sliced cucumbers, tomatoes, and red onions; Pickles or pickled turnips (optional)

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Introduction

Creamy Garlic Chicken Shawarma is a flavorful, spiced chicken dish elevated by a rich garlic yogurt sauce. Perfect for a quick weeknight dinner or a weekend treat, this recipe combines tender marinated chicken with fresh veggies and warm pita bread for a satisfying meal.

The dish is served in a white bowl, held by a woman's hand, placed on a white marbled texture background. It has a base layer of flatbread with a creamy white sauce spread over it. On top of this, there are thin slices of grilled meat with a golden brown and slightly charred texture, arranged in a heap. The meat is sprinkled with finely chopped fresh green herbs and small pieces of sliced red onions. A thick white sauce with green herb flecks is being poured over the meat, creating a rich, creamy look with contrasting colors. The overall presentation is vibrant with warm and fresh tones, showing a mix of textures from soft bread to crispy grilled meat. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken thighs or breasts, thinly sliced
4 cloves garlic, minced
1 cup plain Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder (optional, for heat)
Salt and black pepper to taste
Fresh parsley or cilantro, chopped (for garnish)
For the Creamy Garlic Sauce:
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
3 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper to taste
To Serve:
Warm pita bread or flatbreads
Sliced cucumbers, tomatoes, and red onions
Pickles or pickled turnips (optional)

Instructions

Step 1: In a bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, chili powder (if using), salt, and black pepper. Mix until smooth to create the marinade.
Step 2: Add the thinly sliced chicken to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
Step 3: Prepare the creamy garlic sauce by mixing mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste and refrigerate until ready to serve.
Step 4: Heat a large skillet or grill pan over medium-high heat. Add marinated chicken slices and cook for 5-7 minutes, stirring occasionally, until fully cooked and browned.
Step 5: Warm the pita or flatbreads in a dry pan or microwave until soft and pliable.
Step 6: To assemble, spread a generous spoonful of the creamy garlic sauce on the warm pita. Add cooked chicken, then layer with sliced cucumbers, tomatoes, red onions, and pickles or pickled turnips if desired. Garnish with fresh parsley or cilantro.
Step 7: Roll or fold the pita and enjoy your flavorful Creamy Garlic Chicken Shawarma!

Tips & Variations

For a leaner option, use boneless, skinless chicken breasts instead of thighs, but watch cooking time to avoid drying out the meat.
Try substituting chickpeas or tofu for a vegetarian version, marinated with the same spices for great flavor.
If fresh garlic isn’t available, use 1/4 teaspoon garlic powder per clove required.
Swap Greek yogurt with sour cream or plain yogurt, or use coconut yogurt for a dairy-free alternative, noting it will slightly change the flavor.
If you don’t have cumin and coriander, taco seasoning can add a different but tasty twist.
Marinating the chicken overnight enhances tenderness and depth of flavor.

Storage

Store leftover chicken and garlic sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently on the stove or in the microwave until warmed through. Avoid overheating the sauce as it may separate; serve it cold or at room temperature.

How to Serve

The dish shows several layers starting with a white creamy sauce spread on the base. On top, thin slices of light purple onions are scattered, adding a fresh look. The main layer is a generous pile of juicy, grilled chicken pieces with a dark golden brown sear and slight charring for texture. Bright green chopped herbs are sprinkled over the chicken for color and freshness. A white sauce with green herb flakes is being poured over the top, flowing down the chicken pieces. All is served in a white bowl held by a woman's hand against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cuts of chicken?

Yes! Boneless, skinless thighs are best for juiciness, but you can use chicken breasts. Just adjust cooking time accordingly to prevent dryness.

How do I store leftovers?

Keep cooked chicken and sauce in separate airtight containers in the fridge for up to 3 days. Reheat the chicken gently and avoid overheating the sauce to maintain its texture.