Chicken Shawarma with Garlic Sauce Recipe

Introduction

Chicken shawarma is a flavorful, spiced Middle Eastern dish that’s perfect for a quick weeknight dinner or casual gathering. Paired with a creamy garlic sauce, it’s a delicious meal that can be served with pita and fresh vegetables for a satisfying and wholesome experience.

Ingredients

• 2 pounds boneless, skinless chicken breast (buy cutlets to skip a step)
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 3 tablespoons fat free chicken stock
• 3 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 2 teaspoons ground coriander
• 1/4 teaspoon cinnamon
• 1 teaspoon kosher salt
• Ground pepper to taste
• 2/3 cup nonfat, plain Greek yogurt
• 2 garlic cloves, grated
• 1 teaspoon olive oil
• 2 tablespoons lemon juice
• 3-4 tablespoons almond milk or skim milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Pita, tomatoes, cucumber, parsley, iceberg lettuce for serving

Instructions

1. Step 1: Cut chicken breasts in half lengthwise to create cutlets if not using pre-cut chicken. In a large bowl, combine olive oil, lemon zest and juice, chicken stock, minced garlic, cumin, smoked paprika, ground coriander, cinnamon, kosher salt, and ground pepper to form the marinade.
2. Step 2: Add chicken to the marinade, coating thoroughly. Cover and refrigerate for at least 2 hours or up to 24 hours for best flavor.
3. Step 3: While the chicken marinates, prepare the garlic sauce by mixing Greek yogurt, grated garlic, olive oil, lemon juice, almond or skim milk, kosher salt, and black pepper in a small bowl. Adjust milk quantity to achieve desired sauce consistency. Refrigerate for at least one hour to let flavors meld.
4. Step 4: Preheat your cooking method of choice: grill or skillet to medium-high, or air fryer to 370°F.
5. Step 5: Remove chicken from marinade and discard the leftover marinade. Pat chicken dry with paper towels.
6. Step 6: For grill or skillet cooking, cook chicken 3-4 minutes per side until cooked through. For air fryer, cook chicken cutlets 5 minutes, flip, then cook another 4-5 minutes.
7. Step 7: Let the chicken rest covered with foil for 5 minutes before slicing and serving.
8. Step 8: Serve chicken shawarma in pita with sliced tomatoes, cucumber, parsley, and iceberg lettuce, drizzled generously with garlic sauce.

Tips & Variations

• Use chicken cutlets to save prep time cutting breasts yourself.
• Marinate chicken overnight for deeper flavor.
• For extra smoky flavor, cook chicken over charcoal on the grill.
• Add a pinch of cayenne pepper to the marinade for heat.
• Swap Greek yogurt for dairy-free yogurt to make the garlic sauce vegan-friendly.
• Serve with pickled vegetables or a simple cucumber-yogurt salad for extra freshness.

Storage

Store cooked chicken and garlic sauce separately in airtight containers in the refrigerator for up to 3-4 days. Reheat chicken gently in a skillet or microwave to avoid drying out. Garlic sauce can be served cold and retains its flavor beautifully when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and can add extra moisture and flavor. Adjust cooking time as thighs may take slightly longer to cook through.

How long can I marinate the chicken?

The chicken can be marinated for as little as 2 hours, but up to 24 hours is ideal. Avoid marinating longer than 24 hours, as the acid in the lemon juice can start to break down the chicken’s texture.

Chicken Shawarma with Garlic Sauce Recipe

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★★★★★

4.7 from 63 reviews

This Chicken Shawarma with Garlic Sauce recipe offers a flavorful Middle Eastern-inspired dish made with tender marinated chicken breasts, cooked either on a grill, skillet, or air fryer. Served with a creamy garlic yogurt sauce and fresh pita and veggies, it’s a perfect, healthy meal full of aromatic spices and bright citrus notes.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken Marinade

• 2 pounds boneless, skinless chicken breast (cutlets preferred)
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 3 tablespoons fat free chicken stock
• 3 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 2 teaspoons ground coriander
• 1/4 teaspoon cinnamon
• 1 teaspoon kosher salt
• Ground pepper to taste

Garlic Sauce

• 2/3 cup nonfat, plain Greek yogurt
• 2 garlic cloves, grated
• 1 teaspoon olive oil
• 2 tablespoons lemon juice
• 3–4 tablespoons almond milk or skim milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

To Serve

• Pita bread
• Tomatoes
• Cucumber
• Parsley
• Iceberg lettuce

Instructions

1. Prep the Chicken: Slice the chicken breasts lengthwise in half if not using cutlets. In a large bowl, combine olive oil, lemon zest and juice, chicken stock, minced garlic, cumin, smoked paprika, ground coriander, cinnamon, kosher salt, and pepper to create the marinade.
2. Marinate: Coat each chicken piece thoroughly in the marinade mixture, cover the bowl, and refrigerate for at least 2 hours or up to 24 hours for deeper flavor penetration.
3. Prepare Garlic Sauce: In a small bowl, whisk together the Greek yogurt, grated garlic, olive oil, lemon juice, salt, and pepper. Slowly add almond milk or skim milk until the sauce reaches your preferred consistency. Chill the sauce for at least an hour; it tastes better as it sits and keeps for up to five days refrigerated.
4. Cook the Chicken (Grill or Skillet): Remove chicken from marinade and discard marinade. Pat chicken dry with paper towels. Preheat your grill or skillet over medium-high heat. Cook chicken for 3-4 minutes on each side until cooked through and nicely charred. Rest cooked chicken under foil for 5 minutes before serving.
5. Cook the Chicken (Air Fryer): Preheat air fryer to 370°F (188°C). Place chicken cutlets in the basket and cook for 5 minutes. Flip and continue cooking for another 4-5 minutes until fully cooked. Let rest covered with foil for 5 minutes before serving.
6. Serve: Serve the sliced chicken shawarma hot with garlic sauce, alongside pita bread and fresh vegetables like tomatoes, cucumber, parsley, and iceberg lettuce for a refreshing balance.

Notes

• Marinate chicken for a minimum of 2 hours, preferably overnight, for the best flavor.
• The garlic sauce thickens and flavors improve the longer it sits in the fridge.
• Cooking times may vary depending on chicken thickness and equipment; ensure internal temperature reaches 165°F (74°C).
• Use nonfat Greek yogurt to keep the dish light and flavorful.
• Almond milk or skim milk can be used to adjust garlic sauce consistency based on preference.

Keywords: Chicken Shawarma, Garlic Sauce, Middle Eastern Chicken, Grilled Chicken, Healthy Shawarma, Low Fat Recipe