As I stood in my kitchen, the aroma of spices began to swirl, igniting memories of bustling street markets, where the air was filled with the sizzle of shawarma. This Easy Chicken Shawarma with Garlic Sauce captures that essence, delivering a mouthwatering experience in just 90 minutes. Not only is it a quick weeknight dinner option, but it’s also a versatile recipe that can adapt to various dietary needs, making it a real crowd-pleaser. Imagine serving juicy chicken, marinated to perfection, alongside a creamy garlic sauce that adds a delightful zing. Whether you’re feeding a hungry family or wanting to impress friends, this dish is sure to keep everyone coming back for seconds. Ready to transform your weeknight meals? Let’s dive into the delicious world of homemade shawarma!
Why is this Chicken Shawarma special?
Simplicity: With just a handful of ingredients, this dish is easy to whip up, making it perfect for busy weeknights.
Flavor Explosion: The rich blend of spices and creamy garlic sauce guarantees a burst of flavors that will tantalize your taste buds.
Versatility: Easily adapt this recipe for different proteins or dietary preferences, whether you prefer lamb, beef, or a vegetarian option like tofu.
Quick Prep and Cook Time: Spend just 90 minutes to get a hearty, satisfying meal on the table that your family will love.
Crowd-Pleasing: Serve it in pita or on a plate; this dish is sure to impress guests, as it evokes the beloved taste of street food.
Make-Ahead Friendly: Marinate the chicken in advance for an even easier meal prep, allowing the flavors to penetrate deeply for that authentic shawarma experience.
Chicken Shawarma with Garlic Sauce Ingredients
For the Chicken Marinade
- Olive Oil – Adds moisture and flavor; substitute with avocado oil for a different taste.
- Cumin – Provides a warm, earthy flavor; no direct substitutes; omit for a milder taste.
- Paprika – Adds color and a slight sweetness; substitute with smoked paprika for a smokier flavor.
- Turmeric – Offers an earthy aroma and vibrant color; omit if unavailable.
- Coriander – Contributes citrus notes; may substitute with ground cumin if necessary.
- Cinnamon – Adds warmth; omit if not preferred; use allspice as an alternative.
- Minced Garlic – Essential for flavor; can use granulated garlic as a substitute.
- Lemon Juice – Brightens the dish; substitute with vinegar for acidity; fresh is best.
- Salt – Enhances overall flavor; adjust according to dietary needs.
- Pepper – Adds heat; substitute with cayenne for a spicy kick.
- Chicken Thighs/Chicken Breasts – Main protein source; breasts can be used but may dry out if overcooked.
For the Garlic Sauce
- Mayo – Base for garlic sauce, adds creaminess; Greek yogurt can be used for a lighter variant.
Step‑by‑Step Instructions for Chicken Shawarma with Garlic Sauce
Step 1: Prepare the Marinade
In a large mixing bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper. Whisk the ingredients together until fully blended, creating a fragrant marinade. This step sets a flavorful base for your Chicken Shawarma with Garlic Sauce, so be sure to mix well to allow the spices to infuse.
Step 2: Marinate the Chicken
Next, add the chicken thighs or breasts into the marinade, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes, or up to overnight in the refrigerator. This allows the flavors to penetrate the meat, resulting in tender and flavorful chicken ready for grilling.
Step 3: Preheat the Cooking Surface
When you’re ready to cook, preheat your grill or non-stick skillet over medium-high heat. Add a few drops of olive oil to prevent sticking and ensure a delicious sear. The grill should be hot enough to produce a satisfying sizzle once you place the marinated chicken on it, signaling that it’s time to cook.
Step 4: Cook the Chicken
Place the marinated chicken on the hot grill or skillet and cook for 5-7 minutes per side. You’ll know it’s ready to flip when the chicken has a nice golden-brown crust. The internal temperature should reach 165°F (75°C) for safety and perfect doneness. Don’t hesitate to adjust the heat if necessary to avoid burning.
Step 5: Slice and Rest the Chicken
Once cooked, transfer the chicken to a plate and let it rest for a few minutes. This resting period will allow the juices to redistribute, ensuring each bite is juicy and tender. After resting, slice the chicken into bite-sized pieces, making it ready to serve alongside the garlic sauce.
Step 6: Prepare the Garlic Sauce
In a separate bowl, whisk together mayo, minced garlic, lemon juice, and a pinch of salt. Mix until smooth and creamy, adjusting the flavors to your preference. This sauce adds a delightful kick to your Chicken Shawarma, perfectly complementing the spices and richness of the meat.
Step 7: Serve and Enjoy
Finally, assemble your Chicken Shawarma with Garlic Sauce by placing the sliced chicken in warm pita bread or on a plate. Add fresh vegetables and a generous drizzle of garlic sauce on top. Arrange your dish beautifully, and get ready to savor a homemade meal that transports you straight to the bustling markets of the Middle East!
Chicken Shawarma with Garlic Sauce Variations
Feel free to get creative with this recipe and make it your own, bringing new flavors to your table!
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Protein Swap: Try lamb or beef for a richer flavor, or use tofu and chickpeas for a hearty vegetarian option. Each choice adds a unique spin to the shawarma!
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Herbaceous Kick: Add fresh herbs like parsley or cilantro to the marinade for an aromatic boost that brightens the dish and adds layers of freshness.
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Spicy Twist: Incorporate red pepper flakes or chopped jalapeños into the marinade for extra heat. Adjust the amount to match your spice tolerance!
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Creamy Alternative: Swap mayo for Greek yogurt in the garlic sauce to create a lighter, tangy version. This change introduces a refreshing zing that complements the spices.
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Bread Variety: Experiment with serving the shawarma in different wraps or types of bread like whole wheat pita, fluffy naan, or even lettuce wraps for a low-carb option.
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Flavorful Additions: Toss in some sumac or za’atar in the marinade for an authentic Middle Eastern flavor explosion. These spices will elevate the taste profile beautifully.
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Veggie Boost: Add roasted vegetables to your shawarma plate, like bell peppers, zucchini, or eggplant. Not only do they taste wonderful, but they also add nutrition and color to your meal.
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Pickled Brightness: Serve with pickled vegetables like radishes or turnips for a crunchy, tangy contrast that makes every bite more exciting!
What to Serve with Easy Chicken Shawarma with Garlic Sauce
Transform your delicious Chicken Shawarma into a hearty feast with these delightful side dishes and accompaniments!
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Creamy Hummus:
This smooth, rich dip pairs perfectly with shawarma. Spread it on pita for added flavor and creaminess. -
Tabbouleh Salad:
Freshness shines through in this herby bulgur salad. It adds a vibrant contrast that balances the spices in the shawarma. -
Crispy Roasted Potatoes:
These golden bites offer a satisfying crunch and absorb the flavors of the garlic sauce beautifully. -
Grilled Vegetables:
Charred zucchini and bell peppers complement the tender chicken. Their natural sweetness enhances every bite of savory shawarma. -
Pickled Turnips:
A Middle Eastern classic, these tangy turnips awaken the palate with a refreshing pop of flavor alongside your chicken. -
Syrupy Baklava:
Finish your meal with a sweet, nutty baklava. Its rich layers provide a delightful contrast to the savory shawarma experience. -
Mint Lemonade:
This refreshing drink adds a zesty touch, balancing the rich flavors of the shawarma while keeping you cool on warm nights. -
Cucumber Yogurt Sauce:
A cool, creamy companion, this sauce not only refreshes but also enhances the shawarma, making each bite even more enjoyable. -
Spicy Couscous:
Fluffy, flavorful couscous brings texture and warmth, perfectly rounding out your Chicken Shawarma meal with comforting grains.
Make Ahead Options
These Chicken Shawarma with Garlic Sauce are perfect for meal prep lovers! You can marinate the chicken up to 24 hours in advance, allowing the flavors to deepen wonderfully. Simply mix your marinade as directed, coat the chicken thoroughly, and store it in an airtight container in the refrigerator. Additionally, you can make the garlic sauce up to 3 days before serving; just keep it in the fridge to maintain its creamy texture. When ready to cook, grill the marinated chicken straight from the fridge – no need to wait for it to come to room temperature! This method not only saves you time on busy weeknights but guarantees delicious results just as good as freshly made.
Expert Tips for Chicken Shawarma
- Marinate Longer: Aim for at least 30 minutes, but overnight is best. This enhances the depth of flavor in your Chicken Shawarma with Garlic Sauce.
- Choose the Right Chicken: Stick with thighs for juiciness. If using breasts, avoid overcooking to prevent dryness.
- Temperature Matters: Ensure your grill or pan is hot to get that perfect golden crust while keeping the chicken tender inside.
- Rest Before Slicing: Let the chicken sit for a few minutes after cooking to keep it juicy. Slicing too soon can release valuable moisture.
- Customize Your Sauce: Don’t hesitate to tweak the garlic sauce to your liking. Adding herbs or spices can elevate the flavor even further!
Storage Tips for Chicken Shawarma with Garlic Sauce
Fridge: Store grilled Chicken Shawarma in an airtight container for up to 3 days. Keeping it well-wrapped helps maintain the flavor and moisture of the chicken.
Freezer: Freeze the marinated chicken (before cooking) in a zip-top bag for up to 3 months. Thaw overnight in the fridge before grilling for fresh flavor.
Reheating: For the best texture, reheat leftover Chicken Shawarma in a skillet over low heat for about 5-10 minutes, covering to retain moisture. Serve with the garlic sauce for a delicious meal again.
Garlic Sauce Storage: Store garlic sauce in the fridge in an airtight container for up to 1 week. Stir well before serving, as ingredients may separate over time.
Chicken Shawarma with Garlic Sauce Recipe FAQs
What kind of chicken works best for shawarma?
I recommend using chicken thighs for the juiciest results. They tend to stay moist, especially when marinated properly. If you prefer chicken breasts for a leaner option, just be cautious not to overcook them, as they can become dry very quickly.
How long can I store the leftovers in the fridge?
Grilled Chicken Shawarma can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep it well-wrapped to maintain its flavor and moisture. A quick reheat in a skillet will have it tasting fresh again!
Can I freeze the marinated chicken?
Absolutely! To freeze, place the marinated chicken in a zip-top bag and squeeze out any excess air. It can last in the freezer for up to 3 months. When you’re ready to cook, thaw it overnight in the refrigerator, allowing the flavors to develop even more during the thawing process.
What should I do if the chicken turns out dry?
If you find yourself with dry chicken, try using a meat thermometer next time to ensure it reaches just 165°F (75°C) without going over. Also, letting it rest for a few minutes after cooking helps retain moisture. If it’s already dry, consider slicing it and serving it over a salad or in a wrap with extra garlic sauce to keep it flavorful.
Is the garlic sauce safe for pets?
It’s best to keep garlic away from pets, especially dogs, as it can be toxic in larger amounts. Enjoy the garlic sauce yourself and consider making a pet-safe version by blending plain yogurt with pureed carrots or pumpkin for your furry friends!
Savory Chicken Shawarma with Garlic Sauce for Quick Dinners
Ingredients
Equipment
Method
- In a large mixing bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper. Whisk the ingredients together until fully blended, creating a fragrant marinade.
- Add the chicken thighs or breasts into the marinade, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes, or up to overnight in the refrigerator.
- Preheat your grill or non-stick skillet over medium-high heat. Add a few drops of olive oil to prevent sticking.
- Place the marinated chicken on the hot grill or skillet and cook for 5-7 minutes per side until a nice golden-brown crust forms, and the internal temperature reaches 165°F (75°C).
- Transfer the chicken to a plate and let it rest for a few minutes. After resting, slice the chicken into bite-sized pieces.
- In a separate bowl, whisk together mayo, minced garlic, lemon juice, and a pinch of salt until smooth and creamy.
- Assemble your Chicken Shawarma by placing the sliced chicken in warm pita bread or on a plate, adding fresh vegetables and a generous drizzle of garlic sauce.
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