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This homemade chicken shawarma with tangy garlic sauce turns your home into a Middle Eastern food cart without much work. The rich spice mix delivers that true shawarma taste you want, while the cool garlic sauce cuts through perfectly. I've tweaked this dish through countless family meals, and it's now our favorite when we're craving something different but doable on hectic evenings.
I first whipped up this shawarma while trying to copy an amazing dish from our vacation in Istanbul. After playing with different spice amounts, this version got my spice-wary kids asking for more and now shows up on our dinner menu a couple times every month.
Ingredients
- 2 lbs boneless skinless chicken thighs or breasts: Thighs give you juicier results but breasts work great if you want something lighter.
- 1 tablespoon ground cumin: This nutty spice is the foundation of real shawarma taste.
- 1 teaspoon ground coriander: Brings a light citrus touch that lifts the whole dish.
- 1 teaspoon paprika: Adds a gentle sweet pepper kick and nice color.
- 1/2 teaspoon turmeric: Gives a sunny yellow color and soft earthy notes.
- 1/2 teaspoon ground cinnamon: The hidden component that makes shawarma stand out with warmth.
- 1/2 teaspoon ground ginger: Provides subtle warmth and flavor depth.
- 1/4 teaspoon cayenne pepper: Make it more or less spicy based on what you like.
- 1 tablespoon lemon juice: Softens the meat and adds brightness.
- 2 tablespoons olive oil: Lets spices stick to the chicken and helps it brown nicely.
- Salt and pepper to taste: Must-haves to make all flavors pop.
- 1 cup plain Greek yogurt: Whole milk type makes the creamiest sauce but zero-fat works too.
- 2 cloves garlic minced: The sharp flavor is crucial for the real deal.
- 1 tablespoon lemon juice: Balances the yogurt's thickness.
- 1/2 teaspoon ground cumin: Matches the chicken flavors for a unified taste.
- Salt and pepper to taste: Rounds out the yogurt's tang.
- Fresh parsley for garnish: Adds a pop of green and fresh herb flavor.
Step-by-Step Instructions
- Marinate the Chicken:
- Mix chicken with all spices, lemon juice, olive oil, salt and pepper in a big bowl. Get your hands dirty and rub the marinade onto each piece for complete coverage. The lemon juice starts working right away to make the meat tender, while oil carries all those tasty flavors deep inside. Let it sit for at least 30 minutes on the counter or up to a full day in the fridge for the best flavor.
- Grill the Chicken:
- Get your grill or pan super hot - you should only be able to hold your hand above it for 3-4 seconds. Lay the chicken pieces down with space between them so air can move around. Cook about 4-5 minutes until you see some char, then flip and cook another 4-5 minutes. The chicken's ready when it hits 165°F inside and shows nice grill lines. Let it rest 5 minutes before cutting so the juices stay put.
- Make the Garlic Sauce:
- Stir together Greek yogurt, minced garlic, lemon juice, cumin, salt and pepper in a small bowl. Mix well until it's smooth and the garlic spreads throughout. It's best to make this while your chicken sits in the marinade so the garlic can mellow out a bit in the yogurt. Try a taste and add more seasonings if needed.
- Slice and Serve:
- With a sharp knife, cut the rested chicken against the grain into thin strips about 1/4 inch thick. Put it on a platter or individual plates. Pour the garlic sauce over top or serve it on the side. Sprinkle fresh parsley on top. For a full meal, add warm pita, fresh veggies, and maybe some pickled turnips or sumac-sprinkled onions.
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You Must Know
The real trick to amazing shawarma is heating up the spices before mixing the marinade. I learned this game-changer when a Lebanese buddy watched me cook and told me to toast the spices in a dry pan for 30 seconds until they smell good. What a difference it made, bringing out flavors I'd never gotten before.
Make It Authentic
Real shawarma cooks on a standing rotisserie, but you can get close at home with the right marinade time and cooking method. The trick is getting some dark spots on the outside while keeping the inside juicy. If you don't have a grill, a super hot cast iron pan will make that yummy caramelization that tastes like restaurant shawarma. For the most genuine result, try cooking bigger chunks of meat and then cutting them into really thin slices after they rest.
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Serving Suggestions
Make your shawarma a complete dinner by adding traditional sides. Warm pita makes the best wrapper, and fresh cucumber, tomato, and red onion add crunch and freshness. For a truly authentic spread, throw in some pickled veggies, olives, and a dash of sumac. My family loves when I set up a DIY shawarma station where everyone builds their own plate. This hands-on approach makes dinner more exciting and helps kids try new flavor combos without feeling pushed.
Storage and Meal Prep
This chicken shawarma works great for meal prep since it actually tastes better the next day. Keep the cooked sliced chicken and sauce in separate containers in the fridge for up to 4 days. When you want to heat it up, add a tiny bit of water to keep it moist, and warm it slowly in a covered pan on medium-low. The garlic sauce will get thicker in the fridge, so you might need to add a splash of lemon juice or water before using it again. If you want to save it longer, freeze just the cooked chicken without sauce for up to 3 months.
Frequently Asked Questions
- → What’s the best chicken to pick?
Thighs without skin and bones will give you juicy chicken, but breasts also work if that’s what you have.
- → How long is enough to marinate?
If you’re short on time, 30 minutes works, but overnight in the fridge makes it way tastier!
- → Can I skip using a grill?
Totally! A skillet or baking it at 400°F (200°C) works just as well and tastes great.
- → How do I make garlic sauce thicker?
Opt for thicker Greek yogurt and reduce extra liquids to get that creamy thickness you’re looking for.
- → Any ideas for serving?
Pair it with pita, fresh veggies like tomato or lettuce, onions, and parsley on top for a great combo.