Description
There’s something magical about the aroma of chicken shawarma that instantly transports me to bustling Middle Eastern markets. This homemade recipe brings those incredible flavors right to your kitchen, paired with a creamy garlic sauce that will have everyone asking for seconds.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey or maple syrup
- 1 cup plain Greek yogurt
- 3 tablespoons tahini
- 2 cloves garlic, finely minced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped
- 1–2 tablespoons cold water
- 4–6 pita breads, warmed
- 1 cucumber, thinly sliced
- 2 tomatoes, diced
- 1/2 red onion, thinly sliced
- Chopped lettuce or mixed greens
- Pickles (optional)
- Fresh herbs for garnish
Instructions
- In a large bowl, combine olive oil, lemon juice, minced garlic, and all spices. Whisk until well combined.
- Add chicken thighs and toss until coated. Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange chicken in a single layer and bake for 25–30 minutes. Broil the last 2–3 minutes for charred edges.
- Let chicken rest 5–10 minutes, then slice thinly.
- For the garlic sauce, mix Greek yogurt, tahini, garlic, lemon juice, and salt. Whisk until smooth, add water to adjust consistency, then stir in parsley.
- Warm pita breads and spread garlic sauce down the center.
- Top with sliced chicken, cucumber, tomatoes, onion, lettuce, and pickles. Drizzle more garlic sauce and garnish with herbs.
Notes
Store leftover chicken up to 3 days in the fridge or freeze for 3 months. Sauce keeps for up to 5 days. Reheat chicken gently in a skillet with a splash of water. Serve in wraps, bowls, or salads for a variety of delicious meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 520
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
Keywords: chicken shawarma, garlic sauce, shawarma wrap, Middle Eastern chicken