This Creamy Garlic Chicken Shawarma is a tasty twist on the classic! Juicy chicken is marinated in yummy spices, then cooked to perfection and topped with a smooth garlic sauce.
I love wrapping this chicken in warm pita bread with fresh veggies. It makes for a fun meal! Plus, who doesn’t appreciate an easy dinner that tastes like a fancy restaurant? 🌯✨
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken thighs for their tenderness and flavor. If you’re looking for a leaner option, boneless breasts work too. For a vegetarian twist, try chickpeas or tofu marinated in the same spices!
Garlic: Fresh garlic is crucial for that great flavor. If you’re short on fresh, garlic powder can be a substitute. Use about 1/4 teaspoon for each clove needed.
Greek Yogurt: This adds creaminess and tang. You can substitute with sour cream or plain yogurt. For a dairy-free option, try coconut yogurt, but be aware it might change the flavor a bit.
Spices: Cumin and coriander are key, but if you don’t have them, try taco seasoning as a quick substitute. It provides a different flavor but can still be tasty!
How Do You Get Juicy, Flavorful Chicken?
The secret lies in marinating the chicken! This not only adds flavor but also ensures the chicken stays moist. Here’s how to do it right:
- Mix the marinade well, making sure all spices and ingredients mingle perfectly.
- Coat the chicken slices evenly, covering every piece in the marinade. A good coat makes a big difference!
- Marinate for at least an hour, but overnight is best. The longer it sits, the more the flavors develop.
When it’s time to cook, make sure your pan or grill is hot to get that nice sear on the chicken. This adds depth to the flavor and helps lock in moisture!
Creamy Garlic Chicken Shawarma
Ingredients You’ll Need:
Main 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)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and at least 1 hour for marinating the chicken (overnight is ideal for the best flavor!). Cooking the chicken will take around 5-7 minutes, giving you a delicious homemade meal in just over an hour!
Step-by-Step Instructions:
1. Make the Marinade:
In a bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, chili powder (if using), salt, and black pepper. Mix everything together until well combined to create a flavorful marinade.
2. Marinate the Chicken:
Take your sliced chicken and add it to the marinade. Toss the chicken well to make sure each piece is evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate it for at least 1 hour, or better yet, overnight. This allows the flavors to really soak in!
3. Prepare the Creamy Garlic Sauce:
While the chicken is marinating, mix your creamy garlic sauce. In a small bowl, combine the mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper. Stir until well combined. Taste and adjust the seasoning if needed, then refrigerate until you’re ready to serve.
4. Cook the Chicken:
When you’re ready to cook, heat a large skillet or grill pan over medium-high heat. Once it’s hot, add the marinated chicken slices. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and nicely browned.
5. Warm the Pita:
While the chicken cooks, you can warm your pita or flatbreads in a dry pan or microwave for a few seconds until they’re warm and pliable.
6. Assemble Your Shawarma:
To serve, spread a generous spoonful of the creamy garlic sauce onto your warm pita. Add a portion of the cooked chicken on top, then layer with sliced cucumbers, tomatoes, and red onions. If you like, add pickles or pickled turnips for an extra zing. Garnish with fresh parsley or cilantro!
7. Enjoy!
Roll up or fold your pita and enjoy your delicious Creamy Garlic Chicken Shawarma! It’s packed with flavor, and perfect for lunch or dinner!
This recipe combines the bold spices of traditional shawarma with a rich garlic-infused creamy sauce for added indulgence. Perfect for a flavorful homemade meal!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Chicken?
Absolutely! While boneless, skinless thighs are recommended for their juiciness, you can use boneless, skinless chicken breasts as a leaner alternative. Just keep an eye on the cooking time, as breasts may cook faster and could dry out if overcooked.
How Do I Store Leftovers?
Store any leftover chicken and garlic sauce separately in airtight containers in the fridge for up to 3 days. To reheat, warm the chicken on the stove or microwave until heated through, and be careful not to overheat the sauce, as it may separate.
Can I Make This Recipe Ahead of Time?
Yes! You can marinate the chicken up to 24 hours in advance, which allows for even more flavor development. Just prepare the sauce fresh when you’re ready to serve for the best taste.
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt on hand, you can use regular plain yogurt or sour cream. For a dairy-free option, try coconut yogurt, but note that it will change the flavor slightly. Just ensure it’s plain and unsweetened.
