Chicken Shawarma with Garlic Yogurt Sauce

Why Make This Recipe

Chicken Shawarma with Garlic Yoghurt Sauce is a delicious and popular dish that brings the vibrant flavors of Middle Eastern cuisine to your kitchen. This recipe is not only easy to make but also incredibly satisfying. With tender marinated chicken served in warm flatbreads and topped with a creamy garlic sauce, it’s sure to please everyone at the table. Plus, it’s perfect for a quick weeknight dinner or a fun gathering with friends.

How to Make Chicken Shawarma with Garlic Yoghurt Sauce

Ingredients:

500 g (1 lb 2 oz) boneless, skinless chicken thighs (can be substituted with chicken breast)
1 tbsp tomato paste (concentrated puree)
2 tbsp Greek yoghurt
2 tbsp lemon juice
1 tsp freshly minced garlic
2 tsp ground cumin
1 tsp ground cardamom
1 tsp garlic powder
1 tsp onion powder
1 tsp sweet paprika
1 tsp smoked paprika
1 tsp sea salt flakes
½ tsp cracked black pepper
3 tbsp olive oil
¼ cup (60 ml) water
1 cup (250 g) Greek yoghurt (for the garlic yoghurt sauce)
2 tbsp toum (or Middle Eastern garlic dip or sauce)
½ tsp freshly minced garlic (optional, if toum is not used)
½ tsp salt (optional, if toum is not used)
400 g (14 oz) frozen French fries
2 tomatoes, sliced
1 red onion, finely sliced
1 tbsp roughly chopped fresh mint leaves (optional)
4 Lebanese flatbreads (or pita breads, wraps, or naan breads)
½ tsp sumac (optional)

Directions:

Prep Ingredients: Gather all your ingredients and prepare your chicken by removing any excess fat.
Garlic Yoghurt Sauce: In a bowl, mix together Greek yoghurt, toum, and minced garlic (if using). Set it aside.
Marinate Chicken: In another bowl, combine the chicken thighs with tomato paste, Greek yoghurt, lemon juice, minced garlic, spices (cumin, cardamom, garlic powder, onion powder, sweet and smoked paprika, sea salt, and cracked black pepper), olive oil, and water. Let it marinate for at least 30 minutes or up to overnight in the fridge.
Cook Chicken: Heat a pan over medium heat and cook the marinated chicken until it’s well-cooked and golden brown, about 6-7 minutes per side. Once cooked, let it rest, then slice it thinly.
Assemble Wraps: Place a portion of sliced chicken onto a flatbread, top with sliced tomatoes, onions, fresh mint, a drizzle of garlic yoghurt sauce, and optional sumac. Roll it up tightly.

How to Serve Chicken Shawarma with Garlic Yoghurt Sauce

Serve your Chicken Shawarma wraps with a side of crispy French fries. You can also offer additional toppings like pickles or lettuce for added crunch and flavor. Don’t forget to drizzle extra garlic yoghurt sauce on top for an even tastier meal!

How to Store Chicken Shawarma with Garlic Yoghurt Sauce

Store any leftover chicken in an airtight container in the fridge for up to 3 days. The garlic yoghurt sauce can also be stored separately in the fridge. Reheat the chicken in a skillet or microwave before serving again.

Tips to Make Chicken Shawarma with Garlic Yoghurt Sauce

Experiment with your marinade by adding different spices or herbs based on your preference.
Letting the chicken marinate longer will enhance the flavor, so if you have time, prepare it the night before.
If you want more crispy chicken, consider grilling it instead of pan-frying.

Variation

You can make a vegetarian version by using falafel or grilled vegetables in place of chicken. This will give you a similar delicious wrap filled with flavor.

FAQs

Q: Can I use chicken breast instead of thighs?
A: Yes, you can substitute chicken thighs with chicken breasts. Just be careful not to overcook them, as they can dry out more easily.

Q: How spicy is this recipe?
A: This recipe is not spicy at all, but you can add chili powder or hot sauce if you prefer some heat.

Q: Can I freeze the marinated chicken?
A: Yes, you can freeze the marinated chicken for up to 2 months. Just make sure to thaw it in the fridge before cooking.