Chicken Shawarma Garlic (Print Version)
# Ingredients:
→ Chicken Shawarma
01 -
2 pounds of chicken thighs, no bones or skin
02 -
3 tbsp of olive oil
03 -
2 tsp of cumin powder
04 -
2 tsp of paprika powder
05 -
1 tsp turmeric powder
06 -
1 tsp ground cinnamon
07 -
4 garlic cloves, finely chopped
08 -
1 tbsp fresh lemon juice
09 -
A pinch of salt and black pepper to taste
10 -
1/4 tsp cayenne pepper, optional for extra heat
→ Garlic Sauce
11 -
1/2 cup of thick Greek yogurt
12 -
2 tbsp good-quality mayonnaise
13 -
1 tbsp lemon juice, freshly squeezed
14 -
3 garlic cloves, minced finely
15 -
A sprinkle of salt and some pepper to your liking
→ Toppings & Serving
16 -
1/4 cup of parsley, chopped finely
17 -
Flatbread or warm pita
18 -
Optional: Fresh cucumber slices
19 -
Optional: Chopped tomato pieces
20 -
Optional: Turnips, pickled
# Instructions:
01 -
Mix cumin, paprika, turmeric, cinnamon, garlic, lemon juice, olive oil, salt, and black pepper into a smooth marinade. Dunk chicken into the mix, turn to coat well, and seal in a bag or shallow dish. Refrigerate for an hour or let it soak overnight for richer flavor.
02 -
Chop parsley and prep any veggies like tomatoes or cucumbers. Toast your pita or flatbread till it's nice and warm. Fire up your grill, heat your oven, or get your skillet ready depending on how you'd like to cook.
03 -
Heat grill to medium-high. Cook the marinated chicken on each side for about 5-7 minutes, or till it’s thoroughly cooked (165°F inside). Slightly charred bits make it taste even better.
04 -
Set oven to 425°F. Place chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning over halfway through. Want crispy edges? Broil it for 2 more minutes at the end.
05 -
Get a hot skillet ready with a tablespoon of oil, medium-high heat. Sear the chicken for about 5-7 minutes per side till it’s golden brown. Lower the heat, cover it up, and let it cook for 2 more minutes to keep it tender.
06 -
Combine yogurt, mayo, lemon juice, and minced garlic in a bowl. Sprinkle on some salt and pepper to your liking. Want a smoky vibe? Add a tiny pinch of paprika. Chill the sauce for 30 minutes.
07 -
Slice the chicken. Spread the garlic sauce on a warm pita, then pile on the chicken, parsley, and any toppings like cucumbers, tomatoes, or pickled turnips. Eat it while it’s fresh and warm!
# Notes:
01 -
You’ll get the best flavor if the chicken marinates overnight.
02 -
You can grill, bake, or pan-sear the chicken depending on what you’ve got.