Description
This Chicken Shawarma recipe features tender boneless chicken thighs marinated in a blend of warm spices and roasted to perfection. Served with a creamy garlic sauce made from yogurt, mayonnaise, and fresh garlic, this dish is perfect for a flavorful Middle Eastern-inspired meal that can be enjoyed in pita bread, over rice, or alongside a fresh salad.
Ingredients
Scale
Chicken Marinade
- 2 lbs boneless chicken thighs
- 1 tbsp olive oil
- 2 tbsp shawarma seasoning
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp turmeric
- Salt and pepper to taste
Creamy Garlic Sauce
- 1/2 cup yogurt
- 2 tbsp mayonnaise
- 1 garlic clove, minced
- Pinch of salt and pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare Chicken: Rub the chicken thighs evenly with olive oil and shawarma seasoning including paprika, cumin, turmeric, salt, and pepper to ensure each piece is well coated with flavorful spices.
- Roast Chicken: Arrange the chicken on the prepared baking sheet in a single layer. Roast in the oven for 25–30 minutes until the chicken is cooked through, juicy inside, and has slightly crispy edges.
- Make Creamy Garlic Sauce: While the chicken roasts, combine the yogurt, mayonnaise, minced garlic, and a pinch of salt and pepper in a small bowl. Mix well until smooth and creamy.
- Rest and Slice Chicken: Once cooked, remove the chicken from the oven and allow it to rest for a few minutes to retain juices. Then slice or shred the chicken as desired.
- Serve: Serve the warm chicken with the creamy garlic sauce either drizzled on top or on the side. This dish goes well stuffed in pita bread, accompanied with a salad, or served over rice for a complete meal.
Notes
- You can adjust the shawarma seasoning to your taste preference or use a pre-made blend for convenience.
- For extra crispiness, broil the chicken for the last 2–3 minutes, watching closely to avoid burning.
- The creamy garlic sauce can be prepared ahead and refrigerated for up to 2 days.
- Serve with fresh vegetables like cucumber, tomatoes, and lettuce for a more balanced meal.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
