– **Title**: Chicken Shawarma with Creamy Garlic Sauce
– **Ingredients**:
– **For the Chicken Marinade**:
– 1.5 lbs boneless, skinless chicken thighs
– 4 cloves garlic, minced
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1 tsp ground paprika
– 1 tsp ground turmeric
– 1/2 tsp ground cinnamon
– 1/2 tsp cayenne pepper (optional, for heat)
– 1/4 cup plain yogurt
– 3 tbsp olive oil
– Juice of 1 lemon
– Salt and black pepper to taste
– **For the Creamy Garlic Sauce**:
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 cloves garlic, minced
– 1 tsp lemon juice
– Salt to taste
– **For Serving**:
– Pita bread or flatbreads
– Sliced cucumbers
– Sliced tomatoes
– Chopped lettuce
– Pickles (optional)
– Fresh parsley (for garnish)
– **Instructions**:
1. **Marinate the Chicken**: In a large bowl, combine minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, yogurt, olive oil, lemon juice, salt, and pepper. Add the chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
2. **Cook the Chicken**: Preheat your grill or skillet over medium-high heat. Remove the chicken from marinade and cook for 7-8 minutes per side, or until fully cooked and nicely charred. You can also bake the chicken in a preheated oven at 425°F (220°C) for about 25 minutes or until cooked through.
3. **Prepare the Creamy Garlic Sauce**: In a small bowl, mix together mayonnaise, sour cream, minced garlic, lemon juice, and salt. Adjust seasoning as needed. Chill until ready to serve.
4. **Assemble the Shawarma**: Allow the chicken to rest for a few minutes before slicing it thinly. Serve on warm pita bread or flatbread, adding sliced cucumbers, tomatoes, lettuce, and pickles, if desired. Drizzle with creamy garlic sauce and garnish with fresh parsley.
5. **Enjoy**: Wrap the shawarma and enjoy with your favorite sides or alone!
This meal is a treat that brings the authentic flavors of Middle Eastern cuisine right to your table!
Key Ingredients & Substitutions
Chicken Thighs: Boneless skinless thighs are ideal for this recipe as they’re juicy and tender. If you can’t find thighs, boneless chicken breasts work too, though they may dry out faster, so watch the cooking time.
Garlic: Fresh garlic adds a strong flavor. If you’re in a pinch, use garlic powder instead. However, fresh will always give a more vibrant taste.
Spices: The blend of cumin, coriander, paprika, turmeric, and cinnamon creates the depth in shawarma. If you’re missing one, don’t stress! You can use an all-purpose spice mix or try a dash of curry powder for a unique twist.
Greek Yogurt: This adds creaminess to the sauce. If you’re dairy-free, opt for a plant-based yogurt. Coconut yogurt can add an interesting richness, albeit with a different flavor.
Tahini: This sesame paste adds a nutty flavor to the sauce. In a pinch, you can use peanut butter or sunflower seed butter as alternatives, though they will change the flavor.
How Do You Marinate Chicken for Maximum Flavor?
Marinating is crucial for tenderizing the chicken and infusing it with flavor. Here’s how to do it right:
- Combine all marinade ingredients in a bowl—garlic, spices, oil, lemon juice, salt, and pepper.
- Add the chicken and make sure it’s well coated. This can be done with your hands or a spatula.
- Cover the bowl with plastic wrap and refrigerate. Aim for at least 1 hour, but overnight is best for deep flavor.
Remember, the longer the marinate, the more flavor! Just don’t go too far past 24 hours, as the acid can break down the chicken too much.
How to Make Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken:
- 2 pounds chicken thighs, boneless and skinless
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup olive oil
- Juice of 2 lemons
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
For the Creamy Garlic Sauce:
- 1 cup Greek yogurt
- 3 tablespoons tahini
- 3 cloves garlic, minced
- Juice of 1 lemon
- Salt to taste
- Water, to thin the sauce if necessary
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and at least 1 hour to marinate the chicken (you can marinate it overnight for more flavor!). Cooking the chicken will take around 15 minutes. Overall, you should set aside about 1 hour and 30 minutes to create this delicious dish.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, start by mixing together the minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, and cayenne pepper (if you’d like some heat). Add in the olive oil, the juice of 2 lemons, and toss in some salt and pepper. Now, place the chicken thighs in the bowl and make sure they are well coated with the marinade. Cover the bowl and pop it in the fridge. Let it marinate for at least 1 hour, but if you have the time, overnight is even better for those flavors!
2. Cook the Chicken:
When you’re ready to eat, preheat your grill or a skillet over medium-high heat. Place your marinated chicken thighs on the grill and cook them for about 5-7 minutes on each side. You’re looking for nice char marks, and the chicken should be fully cooked (the internal temperature should reach 165°F or 75°C). Once done, remove the chicken from the grill.
3. Rest and Slice:
Let the chicken rest for a few minutes before slicing. This helps keep it juicy. Once rested, cut the chicken into bite-sized pieces. You’re nearly there!
4. Prepare the Creamy Garlic Sauce:
In a separate bowl, mix the Greek yogurt, tahini, minced garlic, lemon juice, and a sprinkle of salt together until smooth. If the sauce is too thick, just add a little water to get your desired consistency. This sauce is going to be delicious!
5. Serve:
Time to serve up your Chicken Shawarma! Arrange the sliced chicken in a serving bowl, and drizzle it generously with the creamy garlic sauce. Don’t forget to garnish with fresh parsley. You can serve this delicious dish with warm pita bread or over fluffy rice. Enjoy every bite of this authentic shawarma experience!
Can I Substitute Chicken Breasts Instead of Thighs?
Absolutely! While chicken thighs are more juicy and flavorful, you can use boneless, skinless chicken breasts if preferred. Just keep in mind that breasts may cook a bit quicker, so check for doneness at around 5-6 minutes per side to ensure they don’t dry out.
How to Make the Garlic Sauce Vegan?
No problem! You can substitute the Greek yogurt with a plant-based yogurt (like almond or coconut yogurt) and skip the tahini or use a vegan alternative instead. Adjust the seasoning to taste for that delicious creamy flavor!
Can I Marinate the Chicken for Longer Than 24 Hours?
It’s best to marinate the chicken for no more than 24 hours, as the acidity of the lemon juice can start to break down the meat, making it mushy. If you need to prepare ahead, you can marinate for a few hours or overnight, but limit it to a maximum of a day.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a skillet over medium heat, adding a splash of water to keep it moist, or use the microwave on medium power until warmed through.
