Effortless Chicken Shawarma Sauce (Print Version)
# 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