Description
This Chicken Shawarma with Garlic Sauce recipe features tender, marinated chicken breast cooked to perfection and served with a creamy, tangy garlic sauce. Ideal for grilling, skillet cooking, or air frying, it’s a healthy and flavorful Middle Eastern-inspired dish that’s quick to prepare and perfect for pita sandwiches or salads.
Ingredients
Scale
Chicken and Marinade
- 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
Garlic Sauce
- 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
To Serve
- Pita bread
- Tomatoes
- Cucumber
- Parsley
- Iceberg lettuce
Instructions
- Prep the Chicken: Cut the chicken breasts in half lengthwise if not using cutlets. In a large bowl, combine olive oil, lemon zest and juice, fat free chicken stock, minced garlic, cumin, smoked paprika, ground coriander, cinnamon, kosher salt, and black pepper to create the marinade. Add the chicken to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 2 hours or up to 24 hours for maximum flavor infusion.
- Prepare the Garlic Sauce: In a small bowl, whisk together the nonfat Greek yogurt, grated garlic cloves, olive oil, lemon juice, salt, and pepper. Gradually add almond milk or skim milk to reach your desired consistency. Refrigerate the sauce for at least one hour to allow the flavors to meld. It will taste better the longer it sits and can be stored in the fridge for up to 5 days.
- Cook the Chicken: Remove the chicken breasts from the marinade, discarding the marinade. Pat the chicken dry with paper towels for better searing. Choose your cooking method: For grilling or skillet cooking, preheat to medium-high heat and cook the chicken for 3-4 minutes on each side until fully cooked. For air frying, preheat the air fryer to 370°F, cook chicken cutlets for 5 minutes, flip them over, and cook for an additional 4-5 minutes. Once cooked, let the chicken rest covered with foil for 5 minutes before serving.
- Serve: Slice the cooked chicken and serve with warm pita bread, sliced tomatoes, cucumbers, fresh parsley, and iceberg lettuce. Drizzle generously with the prepared garlic sauce to complete this authentic and delicious Chicken Shawarma experience.
Notes
- Marinate chicken for at least 2 hours, but overnight marinading enhances flavors the best.
- The garlic sauce can be made in advance and stored for up to 5 days refrigerated.
- If using an air fryer, ensure chicken pieces are patted dry for optimal crispiness.
- Adjust garlic in sauce for milder or stronger flavor preferences.
- Serve with warm pita and fresh veggies for an authentic shawarma wrap experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Keywords: Chicken Shawarma, Garlic Sauce, Middle Eastern Chicken, Grilled Chicken, Air Fryer Chicken, Healthy Shawarma, Greek Yogurt Sauce, Easy Chicken Marinade
