Name: Chicken Shawarma with Garlic Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Middle Eastern
Ingredients: 2 pounds boneless, skinless chicken breast (cutlets preferred); 2 tablespoons olive oil; 1 lemon, zested and juiced; 3 tablespoons fat free chicken stock; 3 garlic cloves, minced; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 2 teaspoons ground coriander; 1/4 teaspoon cinnamon; 1 teaspoon kosher salt; Ground black pepper to taste; 2/3 cup nonfat, plain Greek yogurt; 2 garlic cloves, grated; 1 teaspoon olive oil; 2 tablespoons lemon juice; 3-4 tablespoons almond milk or skim milk; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; Pita bread; Tomatoes; Cucumber; Parsley; Iceberg lettuce

Introduction

Chicken Shawarma with Garlic Sauce is a flavorful and aromatic Middle Eastern dish that’s easy to prepare at home. Tender marinated chicken is paired with a creamy garlic sauce, perfect for wrapping in pita with fresh vegetables. This recipe brings vibrant spices and simple techniques together for a delicious meal anytime.

The image shows a pita wrap filled with layers starting at the bottom with grilled chicken pieces having a golden brown texture, followed by fresh green parsley leaves, and bright red tomato slices. A generous layer of white creamy sauce is drizzled on top, some of it flowing out onto the white marbled surface. Next to the wrap is a small white bowl filled with the same white sauce. In the upper part of the image, a black pan holds several thick chicken slices and drumsticks, all golden brown and crispy. Fresh parsley leaves are scattered around the wrap and pan, adding a touch of green. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless, skinless chicken breast (cutlets recommended)

2 tablespoons olive oil

1 lemon, zested and juiced

3 tablespoons fat free chicken stock

3 garlic cloves, minced

2 teaspoons cumin

2 teaspoons smoked paprika

2 teaspoons ground coriander

1/4 teaspoon cinnamon

1 teaspoon kosher salt

Ground pepper, to taste

2/3 cup nonfat plain Greek yogurt

2 garlic cloves, grated

1 teaspoon olive oil

2 tablespoons lemon juice

3-4 tablespoons almond milk or skim milk

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Pita bread, tomatoes, cucumber, parsley, iceberg lettuce for serving

Instructions

Step 1: Cut chicken breasts in half lengthwise if not using cutlets. In a large bowl, combine olive oil, lemon zest and juice, chicken stock, minced garlic, cumin, smoked paprika, coriander, cinnamon, kosher salt, and ground pepper to create the marinade. Add the chicken and coat thoroughly.

Step 2: Cover the bowl and refrigerate for at least 2 hours, preferably up to 24 hours, to allow flavors to develop.

Step 3: In a small bowl, mix Greek yogurt, grated garlic, olive oil, lemon juice, almond or skim milk, salt, and pepper to make the garlic sauce. Adjust milk to achieve desired consistency. Refrigerate for at least one hour before serving.

Step 4: Remove chicken from marinade and discard the marinade. Pat chicken dry with paper towels to ensure better cooking results.

Step 5: Cooking options:

Grill or skillet: Preheat to medium-high heat. Cook chicken 3-4 minutes per side until cooked through.

Air fryer: Preheat to 370°F. Cook chicken cutlets for 5 minutes, then flip and cook for another 4-5 minutes.

Step 6: Rest the cooked chicken covered with foil for 5 minutes. Slice and serve with pita, fresh tomatoes, cucumber, parsley, lettuce, and a generous dollop of garlic sauce.

FAQs

Can I use other chicken parts for this recipe?

Yes, boneless thighs work well and tend to stay juicier. Adjust cooking time accordingly to ensure they are fully cooked.