Ingredients
Scale
- 1.5 lb (700 g) boneless skinless chicken thighs or breasts, thinly sliced
- 3 tbsp plain yogurt
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lemon
- 6 garlic cloves (for garlic sauce)
- 1/2 tsp salt (for garlic sauce)
- 3/4 cup neutral oil (vegetable or sunflower)
- 1 tbsp lemon juice (for garlic sauce)
- 2 tbsp plain yogurt or 1–2 tbsp water (optional, for garlic sauce)
Instructions
- Mix yogurt, olive oil, minced garlic, spices, salt, pepper, and lemon juice in a bowl.
- Add sliced chicken to the bowl. Stir well so the chicken is coated. Cover and chill for at least 1 hour or overnight.
- To make garlic sauce: crush garlic and salt into a smooth paste. Slowly add oil drop by drop while mixing until it forms a thick emulsion. Stir in lemon juice. If too thick, add a little yogurt or water to thin.
- Heat a pan or grill over medium-high heat. Add a little oil. Cook chicken in batches for 4–6 minutes per side until browned and fully cooked.
- Let chicken rest for 3 minutes, then slice thin if needed.
- Warm pita bread if using. Layer chicken, vegetables, and garlic sauce in pita or on a plate.
Notes
Slice chicken thin for fast, even cooking. Marinate longer for deeper flavor. Cook in a hot pan for a nice brown crust.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken, shawarma, garlic sauce, Middle Eastern, quick meal