Chicken Shawarma with Garlic Sauce Recipe
Tender, spiced chicken thighs marinated in a yogurt-based mixture, seared to perfection and paired with a silky garlic-tahini sauce. This Middle Eastern-inspired dish features aromatic warm spices, juicy meat, and a cooling lemon-tahini glaze for a vibrant, crowd-pleasing meal served with warm flatbread.
Ingredients
- Boneless skinless chicken thighs, 2 lbs
- Ground cumin, 1 tablespoon
- Ground coriander, 1 tablespoon
- Smoked paprika, 1 tablespoon
- Ground turmeric, 1 tablespoon
- Ground cinnamon, 1 teaspoon
- Ground allspice, 1 teaspoon
- Garlic (fresh, minced), 4 cloves
- Lemon juice, juice of 1 lemon
- Salt, 1 1/2 teaspoons
- Cayenne pepper or chili flakes, 1/2 teaspoon
- Olive oil, 2 tablespoons (for chicken)
- Plain Greek yogurt, 1 cup
- Tahini, 1/2 cup (for sauce)
- Lemon juice (additional 2 tablespoons) for sauce
- Olive oil (1/4 cup) for sauce
- Honey or sugar, 2 tablespoons
- Salt, 1 teaspoon
Instructions
- Combine chicken thighs with spices, minced garlic, lemon juice, olive oil, salt, and cayenne in a bowl. Mix well and refrigerate for 1 hour.
- Preheat skillet over medium-high heat. Sear chicken to brown all sides, then cook at 400°F (200°C) until fully cooked (12-14 minutes total). Let rest 5 minutes.
- Blender: Add 6 cloves garlic, 1/2 cup tahini, 3 tablespoons lemon juice, 1/4 cup olive oil, 2 tablespoons honey/sugar, and 1 teaspoon salt. Blend until smooth; thin with water if needed.
- Slice chicken thinly against the grain. Serve with garlic sauce and warm pita (5-6 flatbreads). Garnish with pickles or greens
Notes
Breasts can substitute thighs but will be leaner. Add 1-2 tablespoons of water to the sauce for a thinner consistency. Marinate up to 12 hours for deeper flavor. Substitute sweet paprika for mild heat. Use olive oil if avoiding butter or lard
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 15gProtein: 35gFat: 25gSaturated Fat: 6gCholesterol: 100mgSodium: 800mgFiber: 2gSugar: 17g
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