Chicken Shawarma with Garlic Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
