Chicken Shawarma with Creamy Garlic Sauce
Ingredients:
2 lbs boneless, skinless chicken thighs
1/4 cup olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
Salt and pepper to taste
4 cloves garlic, minced
1/4 cup plain yogurt
1/4 cup mayonnaise
1 tablespoon lemon juice
Pita bread or flatbreads for serving
Fresh vegetables for garnish (lettuce, tomatoes, cucumbers, etc.)
Directions:
In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and nicely charred. Once done, let the chicken rest for a few minutes before slicing it into thin strips.
For the creamy garlic sauce, mix together minced garlic, yogurt, mayonnaise, and lemon juice in a small bowl. Adjust seasoning with salt and pepper as needed.
To serve, place the sliced chicken in pita bread or flatbreads, drizzle with the creamy garlic sauce, and add fresh vegetables as desired.
Prep Time: 15 minutes | Marinating Time: 1 hour | Cooking Time: 15 minutes | Total Time: 1 hour 30 minutes
Kcal: 350 kcal | Servings: 4 servings
