Description
Juicy, spiced chicken shawarma served with a bold garlic sauce. Easy recipe perfect for wraps, rice bowls, or weeknight dinners.
Ingredients
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into strips
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup mayonnaise
- 2 tablespoons finely minced garlic
- 1 tablespoon lemon juice
- Pinch of salt
- Sliced cucumbers (Optional Garnishes)
- Chopped parsley (Optional Garnishes)
- Pickled turnips (Optional Garnishes)
- Warm pita or rice (Optional Garnishes)
Instructions
- In a large bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, garlic, lemon juice, salt, and pepper.
- Add chicken and toss to coat.
- Cover and marinate for at least 30 minutes or up to 8 hours in the refrigerator.
- Heat a grill pan or nonstick skillet over medium-high heat. Lightly oil the surface.
- Place marinated chicken in the pan and cook for 5–7 minutes per side, until golden brown and the internal temperature reaches 165°F.
- Transfer chicken to a plate and let rest for 5 minutes, then slice into thin strips.
- In a small bowl, whisk mayonnaise, garlic, lemon juice, and salt until smooth. Adjust seasoning to taste.
- Serve the chicken in warm pita or over rice. Drizzle generously with garlic sauce and garnish with parsley or pickled vegetables.
Notes
- For a lighter option, replace mayonnaise with Greek yogurt and add a drizzle of olive oil for richness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling or Pan-Frying
- Cuisine: Middle Eastern