Chicken Shawarma Creamy Garlic Sauce (Printable version)

Tender spiced chicken in warm pita with rich garlic sauce and fresh vegetables

# What you need:

→ Chicken Marinade

01 - 1.5 lbs boneless skinless chicken thighs
02 - 3 tbsp plain Greek yogurt
03 - 3 tbsp olive oil
04 - 4 cloves garlic, minced
05 - 1.5 tsp ground cumin
06 - 1.5 tsp ground coriander
07 - 1.5 tsp ground paprika
08 - 1 tsp ground turmeric
09 - 1 tsp ground allspice
10 - 1 tsp ground cinnamon
11 - 1/2 tsp cayenne pepper
12 - 1.5 tsp kosher salt
13 - 1/2 tsp black pepper
14 - Juice of 1 large lemon

→ Creamy Garlic Sauce

15 - 4 large garlic cloves, finely minced
16 - 1 cup mayonnaise
17 - 2 tbsp plain Greek yogurt
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp olive oil
20 - 1/2 tsp salt
21 - 1/4 tsp ground white pepper

→ Serving Components

22 - 4 large pita breads
23 - 1 cup shredded romaine lettuce
24 - 1 cup sliced cucumbers
25 - 1 cup sliced tomatoes
26 - 1/2 red onion, thinly sliced
27 - 1/4 cup chopped fresh parsley

# How to make it:

01 - Whisk together yogurt, olive oil, garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne, salt, pepper, and lemon juice in a large bowl. Add chicken thighs and toss to coat completely. Cover and refrigerate for at least 1 hour, up to 12 hours for maximum flavor infusion.
02 - Combine mayonnaise, Greek yogurt, minced garlic, lemon juice, olive oil, salt, and white pepper in a small bowl. Whisk until smooth and creamy. Refrigerate until serving time to allow flavors to meld.
03 - Preheat oven to 425°F. Arrange marinated chicken thighs on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping once halfway through, until chicken is browned and reaches internal temperature of 165°F. Let rest for 5 minutes before slicing thinly against the grain.
04 - Warm pita breads in a dry skillet or oven. Layer each pita with lettuce, cucumbers, tomatoes, red onion, and sliced chicken. Drizzle generously with creamy garlic sauce and sprinkle with fresh parsley. Fold and serve immediately.

# Expert tips:

01 -
  • The spice blend hits every single warm comfort note while still feeling bright and fresh
  • You get that restaurant quality dinner with about 15 minutes of actual hands on time
  • The garlic sauce alone is worth keeping in your fridge forever
02 -
  • The chicken needs to rest after cooking or all those juices will run out onto your cutting board instead of staying in the meat
  • Warm your pita bread or it will crack when you try to fold it around the fillings
  • The garlic sauce tastes better after it sits for a bit, so make it first
03 -
  • Don't use boneless breasts instead of thighs, they dry out too easily with this cooking method
  • If you have a grill, use it for extra smoky flavor that mimics the rotisserie
  • Leftover chicken makes incredible breakfast tacos the next morning

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