Go Back

Chicken Shawarma with Garlic Sauce

A fast, flavor-packed meal with marinated chicken thighs, fragrant spices, and a creamy garlic sauce, perfect for sandwiches or plates.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb chicken thighs, sliced into strips Use thighs for juiciness
  • 3 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp ground paprika
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • to taste Salt and pepper
For Serving
  • 4 pieces pita breads Warm briefly before serving
  • 1 cup garlic sauce Can be store-bought or homemade
  • Lettuce, tomatoes, and cucumbers for serving Add pickles or thinly sliced onions for extra tang

Method
 

Marinating the Chicken
  1. In a bowl, combine olive oil, cumin, paprika, turmeric, coriander, salt, and pepper.
  2. Add chicken strips and marinate for at least 30 minutes (up to overnight for deeper flavor).
Cooking the Chicken
  1. Preheat a grill or skillet over medium-high heat.
  2. Cook the marinated chicken for about 6-7 minutes on each side until cooked through.
Assembling the Dish
  1. Warm pita breads on the grill for a minute.
  2. Serve the chicken in the pita pockets with garlic sauce and top with lettuce, tomatoes, and cucumbers.

Notes

Cooked chicken can be stored in an airtight container in the refrigerator for up to 3–4 days. Garlic sauce should be kept separately for up to 5 days. Assembled sandwiches are best eaten immediately; components can be prepped ahead and assembled before serving.