Description
A flavorful and easy-to-make Chicken Shawarma recipe marinated with warm spices and served with a creamy garlic sauce. Perfect for grilling, pan-searing, or air frying, this dish offers a delicious Middle Eastern taste that can be enjoyed wrapped in pita with fresh vegetables.
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken breast (cutlets preferred)
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 3 tablespoons fat free chicken stock
- 3 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 1/4 teaspoon cinnamon
- 1 teaspoon kosher salt
- Ground pepper to taste
Garlic Sauce
- 2/3 cup nonfat, plain Greek yogurt
- 2 garlic cloves, grated
- 1 teaspoon olive oil
- 2 tablespoons lemon juice
- 3-4 tablespoons almond milk or skim milk (adjust for desired consistency)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
To Serve
- Pita bread
- Tomatoes
- Cucumber
- Parsley
- Iceberg lettuce
Instructions
- Prep the Chicken: Cut chicken breasts in half lengthwise if not using cutlets. In a large bowl, mix olive oil, lemon zest and juice, chicken stock, minced garlic, cumin, smoked paprika, coriander, cinnamon, kosher salt, and ground pepper to create the marinade.
- Marinate: Add the chicken to the marinade and ensure each piece is fully coated. Cover and refrigerate for at least 2 hours, up to 24 hours, to allow flavors to penetrate.
- Prepare the Garlic Sauce: In a small bowl, combine Greek yogurt, grated garlic, olive oil, lemon juice, salt, pepper, and almond or skim milk. Stir well and refrigerate for at least 1 hour to develop flavor; can be stored up to 5 days.
- Cook the Chicken – Grill or Skillet: Remove chicken from marinade, discard marinade, and pat dry with paper towels. Preheat grill or skillet to medium-high heat and cook chicken 3-4 minutes per side until fully cooked. Let rest covered with foil for 5 minutes before serving.
- Cook the Chicken – Air Fryer: Preheat air fryer to 370°F. Place chicken cutlets inside and cook for 5 minutes, flip, and cook an additional 4-5 minutes. Rest chicken covered with foil for 5 minutes before serving.
- Serve: Slice chicken and assemble in pita bread with fresh tomatoes, cucumber, parsley, iceberg lettuce, and a generous spoonful of garlic sauce.
Notes
- Marinating the chicken longer intensifies the flavor but at least 2 hours is necessary.
- The garlic sauce improves in flavor the longer it sits refrigerated.
- You can adjust the consistency of the garlic sauce by adding more or less milk.
- Cooking times vary depending on equipment; ensure chicken reaches an internal temperature of 165°F for safety.
- Leftover garlic sauce keeps well for up to 5 days when refrigerated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
