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Savory Chicken Shawarma with Creamy Garlic Sauce

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- 1 lb boneless, skinless chicken thighs - 3 tablespoons extra virgin olive oil - 2 teaspoons ground cumin - 2 teaspoons smoked paprika - 1 teaspoon ground coriander - 1 teaspoon ground turmeric - 1/2 teaspoon ground cinnamon - 1/2 teaspoon cayenne pepper (adjust for desired spice) - 4 cloves garlic, finely minced - Juice of 1 fresh lemon - Sea salt and freshly ground black pepper to taste - Pita bread or flatbreads, for serving - Fresh parsley, finely chopped, for garnish To make the chicken shawarma, you need a few key ingredients. The chicken thighs are juicy and tender, perfect for grilling. The olive oil helps blend the spices. Cumin and smoked paprika give a deep flavor. Turmeric adds color, while cinnamon and cayenne pepper bring warmth. Fresh garlic and lemon juice brighten the dish. Salt and pepper enhance all the flavors. Finally, fresh parsley adds a pop of color and taste. - 1 cup creamy plain Greek yogurt - 4 cloves garlic, finely minced - Juice of 1/2 lemon - 2 tablespoons tahini - Sea salt to taste For the creamy garlic sauce, Greek yogurt is the base. It adds creaminess and tang. Minced garlic gives it a strong flavor. Lemon juice adds brightness, while tahini brings a nutty taste. Sea salt helps bring all the flavors together. This sauce pairs perfectly with the chicken, making each bite delicious. You can find the full recipe for this Chicken Shawarma with Creamy Garlic Sauce in the main article. To start, gather your ingredients. In a large mixing bowl, whisk together the olive oil, ground cumin, smoked paprika, ground coriander, ground turmeric, ground cinnamon, cayenne pepper, minced garlic, fresh lemon juice, sea salt, and black pepper. This mixture creates a flavorful marinade. Ensure that you combine the ingredients well. Each spice adds depth, making your chicken shawarma truly special. Next, add the boneless chicken thighs to your marinade. Make sure each piece is fully coated. This step is key. Cover the bowl with plastic wrap or a lid. Let the chicken sit in the fridge for at least 1 hour. For the best flavor, marinate overnight if you can. The longer the chicken sits, the more it absorbs those tasty flavors. Now, it's time to cook. Preheat your grill or stovetop grill pan over medium-high heat. Once the grill is hot, remove the chicken from the marinade. Let any excess marinade drip off. Place the chicken on the grill. Cook for about 5-7 minutes on each side. You want a nice char on the edges. To check for doneness, use an instant-read thermometer. The internal temperature should reach 165°F (75°C). This ensures your chicken is safe to eat and juicy. To get the best flavor from your chicken shawarma, start with marinating. I suggest marinating the chicken for at least one hour. If you can, let it sit overnight. This time allows the spices to soak in. For the marinade, use these spices: - Ground cumin - Smoked paprika - Ground coriander - Ground turmeric - Ground cinnamon - Cayenne pepper Feel free to adjust the spices. Want a different taste? Try adding some allspice or sumac for a unique twist. Each spice will change the flavor a bit, so mix it up! When it comes to serving chicken shawarma, think fresh and fun. Pita bread or flatbreads work great as a base. You can add these sides: - Sliced cucumbers - Diced tomatoes - Shredded lettuce These sides add color and crunch. For a festive look, arrange everything on a large platter. Place the creamy garlic sauce in the center. This way, guests can create their own wraps. It’s fun and personalizes each meal! Want a great visual? Add chopped parsley on top for a pop of green. You’ll impress friends and family while enjoying a delicious meal. {{image_4}} If you're not in the mood for chicken, there are great substitutes. Beef and lamb work well, too. These meats soak up flavors just like chicken. Simply use the same marinade for them. For a vegetarian twist, try using mushrooms or eggplant. They have a meaty texture and will absorb the spices beautifully. While creamy garlic sauce is a star, you can explore other flavors. You might enjoy tahini sauce, made with sesame paste and lemon. Another option is a spicy harissa yogurt. This adds heat and depth. You can also try a simple lemon-herb dressing. Regional variations are fun, too. In the Middle East, some serve shawarma with a tangy pickle sauce. Others use a spicy chili sauce for a kick. Each sauce brings its own flair to the dish. The choice is yours! For the full recipe, check out the link. To keep your chicken shawarma fresh, store it properly. First, let the chicken cool to room temperature. Then, place it in an airtight container. Make sure to separate the chicken from the creamy garlic sauce to keep flavors fresh. Store the chicken in the fridge for up to three days. If you want to keep it longer, you can freeze it. Wrap the chicken tightly in plastic wrap and then place it in a freezer-safe bag. It will stay good for about three months. When it’s time to enjoy the leftover chicken shawarma, you want it hot but not dry. The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This helps keep moisture in. Heat for about 15 minutes or until warm. You can also use a microwave, but be careful. Place the chicken on a plate and cover it with a damp paper towel. Heat in short bursts, checking often. This keeps the chicken juicy and tasty. Enjoy your meal! Chicken shawarma is a popular Middle Eastern dish. It features marinated chicken cooked on a vertical spit. The dish is flavorful and tender, often served in pita or flatbreads. Shawarma has roots in the Ottoman Empire, evolving into a street food favorite. Its rich spices make it a beloved choice worldwide. Yes, you can make chicken shawarma in the oven. Preheat your oven to 425°F (220°C). Place marinated chicken on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, turning halfway through. This method is great for convenience and still yields tasty results. The spice level of chicken shawarma is adjustable. You can add more cayenne pepper for heat or skip it for mildness. Many enjoy a mix of spices, allowing for personal preference. Taste the marinade before using it, and adjust as needed. If you can't use tahini, try peanut butter or sunflower seed butter as a substitute. You can also blend sesame seeds with olive oil for a homemade version. Greek yogurt can work as a base for creamy sauces too, adding flavor without tahini. Yes, you can freeze cooked chicken shawarma. Allow the chicken to cool completely before placing it in an airtight container. It will keep well in the freezer for up to three months. To defrost, place it in the fridge overnight or use the microwave for a quick option. To check if the chicken is done, use an instant-read thermometer. The internal temperature should reach 165°F (75°C). Look for juices that run clear and the chicken should not be pink inside. Let it rest for a few minutes before slicing for best results. To make Chicken Shawarma, start with marinated chicken thighs and a creamy garlic sauce. This dish shines with the right spices and cooking techniques, which enhance the flavor. Remember to let the chicken marinate well for the best taste. You can also experiment with different proteins and sauces for variety. Proper storage and reheating keep leftovers tasty. Enjoy your cooking journey and savor this delightful dish!
Save It Jump to Recipe

Are you ready to spice up your dinner routine? In this guide, I’ll show you how to make savory Chicken Shawarma with a creamy garlic sauce that will leave you craving more. Using simple ingredients, I’ll break down the steps from marinating to grilling. Plus, find tips for the best flavors and serving ideas. This dish is not just tasty; it’s sure to impress your friends and family. Let’s dive in!

Ingredients

Chicken Shawarma Ingredients

– 1 lb boneless, skinless chicken thighs

– 3 tablespoons extra virgin olive oil

– 2 teaspoons ground cumin

– 2 teaspoons smoked paprika

– 1 teaspoon ground coriander

– 1 teaspoon ground turmeric

– 1/2 teaspoon ground cinnamon

– 1/2 teaspoon cayenne pepper (adjust for desired spice)

– 4 cloves garlic, finely minced

– Juice of 1 fresh lemon

– Sea salt and freshly ground black pepper to taste

– Pita bread or flatbreads, for serving

– Fresh parsley, finely chopped, for garnish

To make the chicken shawarma, you need a few key ingredients. The chicken thighs are juicy and tender, perfect for grilling. The olive oil helps blend the spices. Cumin and smoked paprika give a deep flavor. Turmeric adds color, while cinnamon and cayenne pepper bring warmth. Fresh garlic and lemon juice brighten the dish. Salt and pepper enhance all the flavors. Finally, fresh parsley adds a pop of color and taste.

Creamy Garlic Sauce Ingredients

– 1 cup creamy plain Greek yogurt

– 4 cloves garlic, finely minced

– Juice of 1/2 lemon

– 2 tablespoons tahini

– Sea salt to taste

For the creamy garlic sauce, Greek yogurt is the base. It adds creaminess and tang. Minced garlic gives it a strong flavor. Lemon juice adds brightness, while tahini brings a nutty taste. Sea salt helps bring all the flavors together. This sauce pairs perfectly with the chicken, making each bite delicious.

You can find the full recipe for this Chicken Shawarma with Creamy Garlic Sauce in the main article.

Step-by-Step Instructions

Preparing the Marinade

To start, gather your ingredients. In a large mixing bowl, whisk together the olive oil, ground cumin, smoked paprika, ground coriander, ground turmeric, ground cinnamon, cayenne pepper, minced garlic, fresh lemon juice, sea salt, and black pepper. This mixture creates a flavorful marinade. Ensure that you combine the ingredients well. Each spice adds depth, making your chicken shawarma truly special.

Marinating the Chicken

Next, add the boneless chicken thighs to your marinade. Make sure each piece is fully coated. This step is key. Cover the bowl with plastic wrap or a lid. Let the chicken sit in the fridge for at least 1 hour. For the best flavor, marinate overnight if you can. The longer the chicken sits, the more it absorbs those tasty flavors.

Cooking the Chicken

Now, it’s time to cook. Preheat your grill or stovetop grill pan over medium-high heat. Once the grill is hot, remove the chicken from the marinade. Let any excess marinade drip off. Place the chicken on the grill. Cook for about 5-7 minutes on each side. You want a nice char on the edges. To check for doneness, use an instant-read thermometer. The internal temperature should reach 165°F (75°C). This ensures your chicken is safe to eat and juicy.

Tips & Tricks

Achieving the Best Flavor

To get the best flavor from your chicken shawarma, start with marinating. I suggest marinating the chicken for at least one hour. If you can, let it sit overnight. This time allows the spices to soak in.

For the marinade, use these spices:

– Ground cumin

– Smoked paprika

– Ground coriander

– Ground turmeric

– Ground cinnamon

– Cayenne pepper

Feel free to adjust the spices. Want a different taste? Try adding some allspice or sumac for a unique twist. Each spice will change the flavor a bit, so mix it up!

Serving Suggestions

When it comes to serving chicken shawarma, think fresh and fun. Pita bread or flatbreads work great as a base. You can add these sides:

– Sliced cucumbers

– Diced tomatoes

– Shredded lettuce

These sides add color and crunch. For a festive look, arrange everything on a large platter. Place the creamy garlic sauce in the center. This way, guests can create their own wraps. It’s fun and personalizes each meal!

Want a great visual? Add chopped parsley on top for a pop of green. You’ll impress friends and family while enjoying a delicious meal.

- 1 lb boneless, skinless chicken thighs - 3 tablespoons extra virgin olive oil - 2 teaspoons ground cumin - 2 teaspoons smoked paprika - 1 teaspoon ground coriander - 1 teaspoon ground turmeric - 1/2 teaspoon ground cinnamon - 1/2 teaspoon cayenne pepper (adjust for desired spice) - 4 cloves garlic, finely minced - Juice of 1 fresh lemon - Sea salt and freshly ground black pepper to taste - Pita bread or flatbreads, for serving - Fresh parsley, finely chopped, for garnish To make the chicken shawarma, you need a few key ingredients. The chicken thighs are juicy and tender, perfect for grilling. The olive oil helps blend the spices. Cumin and smoked paprika give a deep flavor. Turmeric adds color, while cinnamon and cayenne pepper bring warmth. Fresh garlic and lemon juice brighten the dish. Salt and pepper enhance all the flavors. Finally, fresh parsley adds a pop of color and taste. - 1 cup creamy plain Greek yogurt - 4 cloves garlic, finely minced - Juice of 1/2 lemon - 2 tablespoons tahini - Sea salt to taste For the creamy garlic sauce, Greek yogurt is the base. It adds creaminess and tang. Minced garlic gives it a strong flavor. Lemon juice adds brightness, while tahini brings a nutty taste. Sea salt helps bring all the flavors together. This sauce pairs perfectly with the chicken, making each bite delicious. You can find the full recipe for this Chicken Shawarma with Creamy Garlic Sauce in the main article. To start, gather your ingredients. In a large mixing bowl, whisk together the olive oil, ground cumin, smoked paprika, ground coriander, ground turmeric, ground cinnamon, cayenne pepper, minced garlic, fresh lemon juice, sea salt, and black pepper. This mixture creates a flavorful marinade. Ensure that you combine the ingredients well. Each spice adds depth, making your chicken shawarma truly special. Next, add the boneless chicken thighs to your marinade. Make sure each piece is fully coated. This step is key. Cover the bowl with plastic wrap or a lid. Let the chicken sit in the fridge for at least 1 hour. For the best flavor, marinate overnight if you can. The longer the chicken sits, the more it absorbs those tasty flavors. Now, it's time to cook. Preheat your grill or stovetop grill pan over medium-high heat. Once the grill is hot, remove the chicken from the marinade. Let any excess marinade drip off. Place the chicken on the grill. Cook for about 5-7 minutes on each side. You want a nice char on the edges. To check for doneness, use an instant-read thermometer. The internal temperature should reach 165°F (75°C). This ensures your chicken is safe to eat and juicy. To get the best flavor from your chicken shawarma, start with marinating. I suggest marinating the chicken for at least one hour. If you can, let it sit overnight. This time allows the spices to soak in. For the marinade, use these spices: - Ground cumin - Smoked paprika - Ground coriander - Ground turmeric - Ground cinnamon - Cayenne pepper Feel free to adjust the spices. Want a different taste? Try adding some allspice or sumac for a unique twist. Each spice will change the flavor a bit, so mix it up! When it comes to serving chicken shawarma, think fresh and fun. Pita bread or flatbreads work great as a base. You can add these sides: - Sliced cucumbers - Diced tomatoes - Shredded lettuce These sides add color and crunch. For a festive look, arrange everything on a large platter. Place the creamy garlic sauce in the center. This way, guests can create their own wraps. It’s fun and personalizes each meal! Want a great visual? Add chopped parsley on top for a pop of green. You’ll impress friends and family while enjoying a delicious meal. {{image_4}} If you're not in the mood for chicken, there are great substitutes. Beef and lamb work well, too. These meats soak up flavors just like chicken. Simply use the same marinade for them. For a vegetarian twist, try using mushrooms or eggplant. They have a meaty texture and will absorb the spices beautifully. While creamy garlic sauce is a star, you can explore other flavors. You might enjoy tahini sauce, made with sesame paste and lemon. Another option is a spicy harissa yogurt. This adds heat and depth. You can also try a simple lemon-herb dressing. Regional variations are fun, too. In the Middle East, some serve shawarma with a tangy pickle sauce. Others use a spicy chili sauce for a kick. Each sauce brings its own flair to the dish. The choice is yours! For the full recipe, check out the link. To keep your chicken shawarma fresh, store it properly. First, let the chicken cool to room temperature. Then, place it in an airtight container. Make sure to separate the chicken from the creamy garlic sauce to keep flavors fresh. Store the chicken in the fridge for up to three days. If you want to keep it longer, you can freeze it. Wrap the chicken tightly in plastic wrap and then place it in a freezer-safe bag. It will stay good for about three months. When it’s time to enjoy the leftover chicken shawarma, you want it hot but not dry. The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This helps keep moisture in. Heat for about 15 minutes or until warm. You can also use a microwave, but be careful. Place the chicken on a plate and cover it with a damp paper towel. Heat in short bursts, checking often. This keeps the chicken juicy and tasty. Enjoy your meal! Chicken shawarma is a popular Middle Eastern dish. It features marinated chicken cooked on a vertical spit. The dish is flavorful and tender, often served in pita or flatbreads. Shawarma has roots in the Ottoman Empire, evolving into a street food favorite. Its rich spices make it a beloved choice worldwide. Yes, you can make chicken shawarma in the oven. Preheat your oven to 425°F (220°C). Place marinated chicken on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, turning halfway through. This method is great for convenience and still yields tasty results. The spice level of chicken shawarma is adjustable. You can add more cayenne pepper for heat or skip it for mildness. Many enjoy a mix of spices, allowing for personal preference. Taste the marinade before using it, and adjust as needed. If you can't use tahini, try peanut butter or sunflower seed butter as a substitute. You can also blend sesame seeds with olive oil for a homemade version. Greek yogurt can work as a base for creamy sauces too, adding flavor without tahini. Yes, you can freeze cooked chicken shawarma. Allow the chicken to cool completely before placing it in an airtight container. It will keep well in the freezer for up to three months. To defrost, place it in the fridge overnight or use the microwave for a quick option. To check if the chicken is done, use an instant-read thermometer. The internal temperature should reach 165°F (75°C). Look for juices that run clear and the chicken should not be pink inside. Let it rest for a few minutes before slicing for best results. To make Chicken Shawarma, start with marinated chicken thighs and a creamy garlic sauce. This dish shines with the right spices and cooking techniques, which enhance the flavor. Remember to let the chicken marinate well for the best taste. You can also experiment with different proteins and sauces for variety. Proper storage and reheating keep leftovers tasty. Enjoy your cooking journey and savor this delightful dish!

Variations

Alternative Protein Options

If you’re not in the mood for chicken, there are great substitutes. Beef and lamb work well, too. These meats soak up flavors just like chicken. Simply use the same marinade for them. For a vegetarian twist, try using mushrooms or eggplant. They have a meaty texture and will absorb the spices beautifully.

Different Sauces and Dressings

While creamy garlic sauce is a star, you can explore other flavors. You might enjoy tahini sauce, made with sesame paste and lemon. Another option is a spicy harissa yogurt. This adds heat and depth. You can also try a simple lemon-herb dressing.

Regional variations are fun, too. In the Middle East, some serve shawarma with a tangy pickle sauce. Others use a spicy chili sauce for a kick. Each sauce brings its own flair to the dish. The choice is yours!

For the full recipe, check out the link.

Storage Info

Storing Leftovers

To keep your chicken shawarma fresh, store it properly. First, let the chicken cool to room temperature. Then, place it in an airtight container. Make sure to separate the chicken from the creamy garlic sauce to keep flavors fresh. Store the chicken in the fridge for up to three days. If you want to keep it longer, you can freeze it. Wrap the chicken tightly in plastic wrap and then place it in a freezer-safe bag. It will stay good for about three months.

Reheating Tips

When it’s time to enjoy the leftover chicken shawarma, you want it hot but not dry. The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This helps keep moisture in. Heat for about 15 minutes or until warm. You can also use a microwave, but be careful. Place the chicken on a plate and cover it with a damp paper towel. Heat in short bursts, checking often. This keeps the chicken juicy and tasty. Enjoy your meal!

FAQs

What is Chicken Shawarma?

Chicken shawarma is a popular Middle Eastern dish. It features marinated chicken cooked on a vertical spit. The dish is flavorful and tender, often served in pita or flatbreads. Shawarma has roots in the Ottoman Empire, evolving into a street food favorite. Its rich spices make it a beloved choice worldwide.

Can I make Chicken Shawarma in the oven?

Yes, you can make chicken shawarma in the oven. Preheat your oven to 425°F (220°C). Place marinated chicken on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, turning halfway through. This method is great for convenience and still yields tasty results.

How spicy is Chicken Shawarma?

The spice level of chicken shawarma is adjustable. You can add more cayenne pepper for heat or skip it for mildness. Many enjoy a mix of spices, allowing for personal preference. Taste the marinade before using it, and adjust as needed.

What can I substitute for tahini?

If you can’t use tahini, try peanut butter or sunflower seed butter as a substitute. You can also blend sesame seeds with olive oil for a homemade version. Greek yogurt can work as a base for creamy sauces too, adding flavor without tahini.

Can I freeze the cooked chicken?

Yes, you can freeze cooked chicken shawarma. Allow the chicken to cool completely before placing it in an airtight container. It will keep well in the freezer for up to three months. To defrost, place it in the fridge overnight or use the microwave for a quick option.

How do I know when the chicken is done?

To check if the chicken is done, use an instant-read thermometer. The internal temperature should reach 165°F (75°C). Look for juices that run clear and the chicken should not be pink inside. Let it rest for a few minutes before slicing for best results.

To make Chicken Shawarma, start with marinated chicken thighs and a creamy garlic sauce. This dish shines with the right spices and cooking techniques, which enhance the flavor. Remember to let the chicken marinate well for the best taste. You can also experiment with different proteins and sauces for variety. Proper storage and reheating keep leftovers tasty. Enjoy your cooking journey and savor this delightful dish!

- 1 lb boneless, skinless chicken thighs - 3 tablespoons extra virgin olive oil - 2 teaspoons ground cumin - 2 teaspoons smoked paprika - 1 teaspoon ground coriander - 1 teaspoon ground turmeric - 1/2 teaspoon ground cinnamon - 1/2 teaspoon cayenne pepper (adjust for desired spice) - 4 cloves garlic, finely minced - Juice of 1 fresh lemon - Sea salt and freshly ground black pepper to taste - Pita bread or flatbreads, for serving - Fresh parsley, finely chopped, for garnish To make the chicken shawarma, you need a few key ingredients. The chicken thighs are juicy and tender, perfect for grilling. The olive oil helps blend the spices. Cumin and smoked paprika give a deep flavor. Turmeric adds color, while cinnamon and cayenne pepper bring warmth. Fresh garlic and lemon juice brighten the dish. Salt and pepper enhance all the flavors. Finally, fresh parsley adds a pop of color and taste. - 1 cup creamy plain Greek yogurt - 4 cloves garlic, finely minced - Juice of 1/2 lemon - 2 tablespoons tahini - Sea salt to taste For the creamy garlic sauce, Greek yogurt is the base. It adds creaminess and tang. Minced garlic gives it a strong flavor. Lemon juice adds brightness, while tahini brings a nutty taste. Sea salt helps bring all the flavors together. This sauce pairs perfectly with the chicken, making each bite delicious. You can find the full recipe for this Chicken Shawarma with Creamy Garlic Sauce in the main article. To start, gather your ingredients. In a large mixing bowl, whisk together the olive oil, ground cumin, smoked paprika, ground coriander, ground turmeric, ground cinnamon, cayenne pepper, minced garlic, fresh lemon juice, sea salt, and black pepper. This mixture creates a flavorful marinade. Ensure that you combine the ingredients well. Each spice adds depth, making your chicken shawarma truly special. Next, add the boneless chicken thighs to your marinade. Make sure each piece is fully coated. This step is key. Cover the bowl with plastic wrap or a lid. Let the chicken sit in the fridge for at least 1 hour. For the best flavor, marinate overnight if you can. The longer the chicken sits, the more it absorbs those tasty flavors. Now, it's time to cook. Preheat your grill or stovetop grill pan over medium-high heat. Once the grill is hot, remove the chicken from the marinade. Let any excess marinade drip off. Place the chicken on the grill. Cook for about 5-7 minutes on each side. You want a nice char on the edges. To check for doneness, use an instant-read thermometer. The internal temperature should reach 165°F (75°C). This ensures your chicken is safe to eat and juicy. To get the best flavor from your chicken shawarma, start with marinating. I suggest marinating the chicken for at least one hour. If you can, let it sit overnight. This time allows the spices to soak in. For the marinade, use these spices: - Ground cumin - Smoked paprika - Ground coriander - Ground turmeric - Ground cinnamon - Cayenne pepper Feel free to adjust the spices. Want a different taste? Try adding some allspice or sumac for a unique twist. Each spice will change the flavor a bit, so mix it up! When it comes to serving chicken shawarma, think fresh and fun. Pita bread or flatbreads work great as a base. You can add these sides: - Sliced cucumbers - Diced tomatoes - Shredded lettuce These sides add color and crunch. For a festive look, arrange everything on a large platter. Place the creamy garlic sauce in the center. This way, guests can create their own wraps. It’s fun and personalizes each meal! Want a great visual? Add chopped parsley on top for a pop of green. You’ll impress friends and family while enjoying a delicious meal. {{image_4}} If you're not in the mood for chicken, there are great substitutes. Beef and lamb work well, too. These meats soak up flavors just like chicken. Simply use the same marinade for them. For a vegetarian twist, try using mushrooms or eggplant. They have a meaty texture and will absorb the spices beautifully. While creamy garlic sauce is a star, you can explore other flavors. You might enjoy tahini sauce, made with sesame paste and lemon. Another option is a spicy harissa yogurt. This adds heat and depth. You can also try a simple lemon-herb dressing. Regional variations are fun, too. In the Middle East, some serve shawarma with a tangy pickle sauce. Others use a spicy chili sauce for a kick. Each sauce brings its own flair to the dish. The choice is yours! For the full recipe, check out the link. To keep your chicken shawarma fresh, store it properly. First, let the chicken cool to room temperature. Then, place it in an airtight container. Make sure to separate the chicken from the creamy garlic sauce to keep flavors fresh. Store the chicken in the fridge for up to three days. If you want to keep it longer, you can freeze it. Wrap the chicken tightly in plastic wrap and then place it in a freezer-safe bag. It will stay good for about three months. When it’s time to enjoy the leftover chicken shawarma, you want it hot but not dry. The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This helps keep moisture in. Heat for about 15 minutes or until warm. You can also use a microwave, but be careful. Place the chicken on a plate and cover it with a damp paper towel. Heat in short bursts, checking often. This keeps the chicken juicy and tasty. Enjoy your meal! Chicken shawarma is a popular Middle Eastern dish. It features marinated chicken cooked on a vertical spit. The dish is flavorful and tender, often served in pita or flatbreads. Shawarma has roots in the Ottoman Empire, evolving into a street food favorite. Its rich spices make it a beloved choice worldwide. Yes, you can make chicken shawarma in the oven. Preheat your oven to 425°F (220°C). Place marinated chicken on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, turning halfway through. This method is great for convenience and still yields tasty results. The spice level of chicken shawarma is adjustable. You can add more cayenne pepper for heat or skip it for mildness. Many enjoy a mix of spices, allowing for personal preference. Taste the marinade before using it, and adjust as needed. If you can't use tahini, try peanut butter or sunflower seed butter as a substitute. You can also blend sesame seeds with olive oil for a homemade version. Greek yogurt can work as a base for creamy sauces too, adding flavor without tahini. Yes, you can freeze cooked chicken shawarma. Allow the chicken to cool completely before placing it in an airtight container. It will keep well in the freezer for up to three months. To defrost, place it in the fridge overnight or use the microwave for a quick option. To check if the chicken is done, use an instant-read thermometer. The internal temperature should reach 165°F (75°C). Look for juices that run clear and the chicken should not be pink inside. Let it rest for a few minutes before slicing for best results. To make Chicken Shawarma, start with marinated chicken thighs and a creamy garlic sauce. This dish shines with the right spices and cooking techniques, which enhance the flavor. Remember to let the chicken marinate well for the best taste. You can also experiment with different proteins and sauces for variety. Proper storage and reheating keep leftovers tasty. Enjoy your cooking journey and savor this delightful dish!

- Chicken Shawarma with Creamy Garlic Sauce

Elevate your dinner with this savory Chicken Shawarma recipe paired with a creamy garlic sauce that’s bursting with flavor. Learn how to marinate chicken thighs to perfection, grill them for that delicious char, and whip up a simple yet irresistible garlic sauce. Perfect for impressing family and friends, this dish is a culinary delight you don't want to miss! Click through now to explore the full recipe and bring a taste of the Middle East to your table!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

3 tablespoons extra virgin olive oil

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon ground coriander

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper (adjust for desired spice)

4 cloves garlic, finely minced

Juice of 1 fresh lemon

Sea salt and freshly ground black pepper to taste

Pita bread or flatbreads, for serving

Fresh parsley, finely chopped, for garnish

For the Creamy Garlic Sauce:

1 cup creamy plain Greek yogurt

4 cloves garlic, finely minced

Juice of 1/2 lemon

2 tablespoons tahini

Sea salt to taste

Instructions
 

Prepare Marinade: In a large mixing bowl, whisk together the olive oil, ground cumin, smoked paprika, ground coriander, ground turmeric, ground cinnamon, cayenne pepper, minced garlic, fresh lemon juice, sea salt, and black pepper. Stir the ingredients until fully combined, creating a flavorful marinade.

    Marinate Chicken: Add the boneless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or a lid. Allow the chicken to marinate in the refrigerator for at least 1 hour (or up to overnight for deeper flavor).

      Preheat Grill: Preheat your outdoor grill or a stovetop grill pan over medium-high heat until hot.

        Grill Chicken: Once preheated, remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill and cook for about 5-7 minutes per side, or until the chicken is fully cooked with a nice char on the edges. Use an instant-read thermometer to ensure that the internal temperature reaches 165°F (75°C).

          Make the Creamy Garlic Sauce: While the chicken is grilling, prepare the creamy garlic sauce. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, tahini, and sea salt. Mix thoroughly until smooth and well-combined. Taste and adjust seasoning if needed.

            Slice Chicken: Once the chicken is cooked, remove it from the grill and let it rest for a few minutes to retain its juices. Using a sharp knife, slice the chicken into thin strips.

              Serve: To serve, place pieces of pita bread or flatbreads on a large serving platter. Top with a generous portion of sliced chicken, drizzle with the creamy garlic sauce, and sprinkle with chopped parsley for added freshness and color.

                Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4

                  - Presentation Tips: Arrange the chicken shawarma on a large serving platter, with a bowl of garlic sauce in the center. For an appealing presentation, include sliced cucumbers, diced tomatoes, and shredded lettuce around the chicken, inviting guests to create their own wraps. This adds color and freshness to the dish. Enjoy!

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