Effortless Chicken Shawarma Sauce (Print Version)
Juicy chicken soaks up bold Middle Eastern flavors and gets wrapped in soft pita with tangy garlic yogurt sauce. Tastes great, super easy, done fast.
# Ingredients:
→ For Serving
01 -
Fresh veggies, if you like
02 -
Pita wraps
→ For the Creamy Garlic Sauce
03 -
Salt and pepper, just a pinch or two
04 -
3 garlic cloves, smashed and chopped
05 -
1 tablespoon lemon juice
06 -
2 tablespoons mayo
07 -
½ cup thick Greek yogurt
→ For the Chicken Shawarma
08 -
Salt and pepper, use as much as you want
09 -
1 tablespoon lemon juice
10 -
4 garlic cloves, really finely diced
11 -
1 teaspoon sweet cinnamon
12 -
1 teaspoon yellow turmeric
13 -
2 teaspoons smoky paprika
14 -
2 teaspoons earthy cumin
15 -
3 tablespoons olive oil
16 -
2 lbs boneless chicken thighs, no skin
# Instructions:
01 -
Pop some chicken slices on the pita, pile on any fresh veggies you want, spoon that creamy garlic sauce all over, then wrap it up tight and dig in.
02 -
Just stir yogurt, mayo, lemon juice, smashed garlic, and your salt and pepper in a little bowl till it’s nice and creamy.
03 -
Throw the marinated chicken on a grill, bake it, or fry it in a hot pan till it cooks through and gets those tasty dark bits. Rest for a couple of minutes, then cut it up.
04 -
Dump olive oil, cumin, paprika, turmeric, cinnamon, garlic, lemon juice, salt, and pepper in a big bowl. Cover the chicken thighs with everything. Let it soak in the fridge for a while, at least an hour or overnight—more time means more flavor.
# Notes:
01 -
Letting the chicken soak overnight packs in the taste
02 -
Switch things up—a few pickles or a splash of hot sauce go great on top
03 -
Having some hummus or maybe tabbouleh with this makes it feel like a full spread