Lebanese Chicken Shawarma with Garlic Sauce
Juicy yogurt-marinated chicken thighs seasoned with warm spices, cooked until browned, sliced, and served in pita with garlic sauce and fresh garnishes.
Equipment
- Large mixing bowl
- Large skillet or grill pan
- Tongs
- Chef's knife
- Cutting board
Ingredients
Chicken Marinade
- 2 lb boneless skinless chicken thighs trimmed
- 1/2 cup plain yogurt full-fat or Greek yogurt
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 4 cloves garlic finely grated or minced
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground coriander
- 1 tsp kosher salt
- 1/2 tsp ground cinnamon
Garlic Sauce and Serving
- 1/2 cup garlic sauce or mayonnaise
- 6 pita breads pita breads warmed
- 2 medium tomatoes diced
- 1 medium cucumber diced
- 1/2 cup dill pickles sliced
- 1/4 cup fresh parsley chopped
Instructions
Marinate the Chicken:
- Whisk the yogurt, olive oil, lemon juice, garlic, cumin, paprika, coriander, salt, and cinnamon in a large bowl.
- Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
Cook and Slice:
- Heat a large skillet or grill pan over medium-high heat. Add the chicken in a single layer, working in batches if needed.
- Cook for 6 to 8 minutes per side, until browned and the thickest piece reaches 165 F (74 C). Rest for 5 minutes.
- Slice the chicken thinly against the grain. Return the slices to the hot pan for 1 to 2 minutes to crisp the edges.
Assemble:
- Spread garlic sauce over each warm pita. Add sliced shawarma, tomato, cucumber, pickles, and parsley.
- Fold or roll the pita and serve immediately.
Notes
- Chicken thighs stay juicier than breast meat and develop better browned edges.
- For a stronger garlic flavor, use traditional toum in place of mayonnaise-based sauce.
- The cooked chicken also works well over rice or a chopped salad.
Nutrition
Calories: 520kcalCarbohydrates: 38gProtein: 39gFat: 24gSaturated Fat: 6gCholesterol: 150mgSodium: 980mgFiber: 4gSugar: 6g