why make this recipe
Chicken Shawarma with Garlic Yoghurt Sauce is a delicious and easy meal to make at home. It combines tender, spiced chicken with a creamy garlic sauce. This dish brings the flavors of Middle Eastern cuisine right to your kitchen. It’s perfect for a family dinner, gatherings, or meal prep for the week.
how to make Chicken Shawarma with Garlic Yoghurt Sauce
Ingredients:
- 1 lb chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper (optional for spice)
- Salt and pepper to taste
- 4 pita breads or wraps
- Fresh vegetables (like lettuce, tomatoes, and cucumbers) for serving
For the Garlic Yoghurt Sauce:
- 1 cup plain yoghurt
- 2-3 garlic cloves, minced
- 1 tablespoon lemon juice
- Salt to taste
Directions:
- Start by marinating the chicken. In a bowl, mix olive oil, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and pepper. Add chicken and coat it well. Let it marinate in the fridge for at least 30 minutes or up to overnight for more flavor.
- Preheat your grill or skillet over medium-high heat. If using a grill, make sure to oil the grates to prevent sticking.
- Cook the marinated chicken for about 5-7 minutes on each side until fully cooked and browned. The internal temperature should reach 165°F (75°C).
- While the chicken cooks, make the garlic yoghurt sauce. In a mixing bowl, combine yoghurt, minced garlic, lemon juice, and salt. Stir well and set aside.
- Once the chicken is done, let it rest for a few minutes. Then, slice it thinly.
- Warm the pita breads or wraps on the grill for a minute, if desired.
- To serve, place the sliced chicken on the pita, add fresh vegetables, and drizzle with some garlic yoghurt sauce.
how to serve Chicken Shawarma with Garlic Yoghurt Sauce
Serve Chicken Shawarma in warm pita breads or wraps. You can add fresh vegetables like lettuce, tomatoes, and cucumbers for more crunch. It also pairs well with extra garlic yoghurt sauce on the side.
how to store Chicken Shawarma with Garlic Yoghurt Sauce
To store leftover Chicken Shawarma, place it in an airtight container in the fridge. It will last for about 3-4 days. The garlic yoghurt sauce can also be stored separately.
tips to make Chicken Shawarma with Garlic Yoghurt Sauce
- Marinate the chicken longer for better flavor.
- You can use chicken breast if you prefer leaner meat, but thighs are juicier.
- Feel free to add spices according to your taste preference.
- If you want a crunch, add pickles or roasted vegetables in your wrap.
variation
You can switch the chicken for beef or lamb if you prefer. For a vegetarian option, try using grilled vegetables or falafel.
FAQs
Can I make this recipe ahead of time?
Yes, you can marinate the chicken a day in advance. The garlic yoghurt sauce can also be made ahead and stored in the fridge.
What if I don’t have all the spices?
If you don’t have every spice, you can still make it using just salt and pepper. You can experiment with any spices you like.
Can I freeze leftovers?
Yes, you can freeze leftover chicken shawarma. Just make sure to store it in an airtight container to prevent freezer burn.
Chicken Shawarma with Garlic Yoghurt Sauce
Ingredients
For the Chicken
- 1 lb chicken thighs or breasts Thighs are juicier, but breasts can be used for a leaner option.
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper Optional for spice
- to taste Salt and pepper
- 4 pieces pita breads or wraps
- to serve Fresh vegetables (like lettuce, tomatoes, and cucumbers)
For the Garlic Yoghurt Sauce
- 1 cup plain yoghurt
- 2-3 cloves garlic, minced
- 1 tablespoon lemon juice
- to taste Salt
Instructions
Preparation
- In a bowl, mix olive oil, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and pepper. Add chicken and coat it well. Let it marinate in the fridge for at least 30 minutes or up to overnight for more flavor.
Cooking
- Preheat your grill or skillet over medium-high heat. If using a grill, oil the grates to prevent sticking.
- Cook the marinated chicken for about 5-7 minutes on each side until fully cooked and browned. The internal temperature should reach 165°F (75°C).
- While the chicken cooks, make the garlic yoghurt sauce. In a mixing bowl, combine yoghurt, minced garlic, lemon juice, and salt. Stir well and set aside.
- Once the chicken is done, let it rest for a few minutes. Then, slice it thinly.
- Warm the pita breads or wraps on the grill for a minute, if desired.
- To serve, place the sliced chicken on the pita, add fresh vegetables, and drizzle with some garlic yoghurt sauce.