why make this recipe
Chicken Shawarma with Garlic Yoghurt Sauce is a delicious and healthy dish. It brings the flavors of Middle Eastern cuisine right to your kitchen. This recipe is easy to make, and it’s perfect for family dinners or casual gatherings. The juicy chicken and creamy garlic sauce create a wonderful combination that everyone will love.
how to make Chicken Shawarma with Garlic Yoghurt Sauce
Ingredients:
- 500g chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 3 cloves of garlic, minced
- 1 cup plain yoghurt
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Directions:
- In a bowl, mix olive oil, cumin, paprika, turmeric, cinnamon, salt, and pepper.
- Add chicken thighs to the bowl and coat them well with the spice mixture.
- Let the chicken marinate for at least 30 minutes, or overnight for more flavor.
- Preheat your grill or skillet over medium heat.
- Cook the chicken for about 6-7 minutes on each side, until cooked through and golden brown.
- While the chicken is cooking, prepare the garlic yoghurt sauce. In a separate bowl, combine minced garlic, plain yoghurt, lemon juice, and a pinch of salt.
- Once the chicken is done, slice it into strips.
- Serve the chicken hot with the garlic yoghurt sauce on the side.
how to serve Chicken Shawarma with Garlic Yoghurt Sauce
You can serve Chicken Shawarma with warm pita bread, fresh vegetables, or on a bed of rice. Add a sprinkle of chopped parsley for color. The garlic yoghurt sauce complements the chicken perfectly and adds a refreshing taste.
how to store Chicken Shawarma with Garlic Yoghurt Sauce
To store leftovers, place the chicken and garlic yoghurt sauce in an airtight container. Keep it in the fridge for up to 3 days. Reheat the chicken in a skillet or microwave before serving.
tips to make Chicken Shawarma with Garlic Yoghurt Sauce
- For extra flavor, let the chicken marinate overnight.
- If you like spice, add some chili powder to the marinade.
- Use a meat thermometer to ensure the chicken is cooked through (internal temperature should reach 75°C or 165°F).
variation
You can substitute chicken with beef or lamb if you prefer. For a vegetarian option, use marinated and grilled veggies or tofu.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may be a bit drier. Thighs are recommended for juiciness.
2. How can I make the sauce spicier?
Add some cayenne pepper or a dash of hot sauce to the garlic yoghurt sauce for extra heat.
3. Can I freeze the leftovers?
Yes, you can freeze the cooked chicken. Store it in an airtight container for up to 2 months.
Chicken Shawarma with Garlic Yoghurt Sauce
Ingredients
For the Chicken Marinade
- 500 g chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- Salt and pepper to taste salt and pepper to taste
For the Garlic Yoghurt Sauce
- 3 cloves of garlic, minced
- 1 cup plain yoghurt
- Juice of 1 lemon
- Fresh parsley chopped (for garnish)
Instructions
Preparation
- In a bowl, mix olive oil, cumin, paprika, turmeric, cinnamon, salt, and pepper.
- Add chicken thighs to the bowl and coat them well with the spice mixture.
- Let the chicken marinate for at least 30 minutes, or overnight for more flavor.
Cooking
- Preheat your grill or skillet over medium heat.
- Cook the chicken for about 6-7 minutes on each side, until cooked through and golden brown.
- While the chicken is cooking, prepare the garlic yoghurt sauce. In a separate bowl, combine minced garlic, plain yoghurt, lemon juice, and a pinch of salt.
- Once the chicken is done, slice it into strips.
Serving
- Serve the chicken hot with the garlic yoghurt sauce on the side.