Garlic sauce secret revealed

This chicken shawarma with garlic sauce is the kind of weeknight hero I keep in my back pocket: deeply spiced, fast to prep, and satisfying whether you pack it for lunch or serve it for friends. The thighs stay juicy, the spices develop a caramelized crust on a hot pan, and the simple garlic-mayo yogurt sauce ties everything together. If you like easy handheld dinners or want a flavorful change from the usual rotisserie chicken, this one delivers every time—similar in convenience and crowd-pleasing appeal to my take on hearty dips like buffalo chicken dip with cottage cheese.

Why you’ll love this dish

Chicken shawarma feels indulgent but is actually practical. The marinade is mostly pantry spices and olive oil, so it’s budget-friendly and quick to pull together. Thighs give you forgiving juiciness (less chance of drying out than white meat), and the garlicky sauce means even picky eaters usually come back for seconds. Make it for busy weeknights, casual weekend get-togethers, or a simple meal-prep option—sliced shawarma keeps and reheats well, and it’s easy to scale up for a crowd.

The cooking process explained

Overview — what you’ll do in plain steps:

• Whisk together the olive oil, lemon juice, crushed garlic and spices to make a vibrant marinade.
• Coat the chicken thighs and let them rest so the flavors penetrate.
• Sear on a hot grill or skillet until nicely caramelized and cooked through.
• Let the meat rest, slice thinly, then tuck into warm pita with diced cucumber, tomato and the garlic-yogurt-mayo sauce.

This short sequence previews the work before you open the fridge and gather ingredients.

What you’ll need

• 2 lbs Chicken thighs
• 1 tbsp Coriander, ground
• 1 Cucumber
• 4 cloves Garlic
• 1 Tomato
• 1 tbsp Lemon juice
• 1/4 cup Mayonnaise
• 1/2 tsp Cayenne pepper
• 1 tsp Cinnamon
• 1 tbsp Paprika
• Salt, to taste
• 1 tsp Turmeric
• 2 tbsp Olive oil
• 1 tbsp Cumin, ground
• 4 Pita breads
• 1/4 cup Yogurt, plain

Notes and substitutions:

• Use boneless, skinless thighs for easiest slicing; bone-in can be used but will take longer to cook.
• Plain yogurt can be full-fat for creaminess or low-fat for a lighter sauce.
• If you don’t have ground coriander, substitute with an extra 1 tsp cumin plus 1 tsp ground fennel or omit.

Cooking method

1. Combine the marinade: In a bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 4 crushed garlic cloves, 1 tbsp paprika, 1 tbsp ground coriander, 1 tbsp ground cumin, 1 tsp turmeric, 1 tsp cinnamon, 1/2 tsp cayenne pepper and a generous pinch of salt until smooth.
2. Marinate the chicken: Add the 2 lbs chicken thighs to the bowl and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).
3. Heat the pan or grill: Preheat a grill or a heavy skillet over medium-high heat. Brush with a little oil to prevent sticking.
4. Cook the chicken: Place the marinated thighs on the hot surface. Cook about 6–8 minutes per side until the exterior is browned and an instant-read thermometer reads 165°F (74°C) at the thickest part.
5. Rest and slice: Remove the chicken, let it rest for 5 minutes so juices redistribute, then slice thinly across the grain.
6. Assemble: Warm the 4 pita breads. Fill each with a portion of sliced chicken, diced cucumber and tomato, and drizzle the garlic sauce (mix 1/4 cup mayonnaise with 1/4 cup plain yogurt and a grated clove of garlic; season to taste).

Best ways to enjoy it

Serve shawarma tucked into warm pita for a classic wrap, or plate it over rice or a salad bowl for a lighter option. Suggested pairings:

• Crisp tabbouleh or a quick chopped salad for freshness.
• Pickled vegetables or sliced red onion to cut the richness.
• A side of roasted potatoes seasoned with smoked paprika if you want something more substantial. For a party, set up a shawarma bar with warm pitas, sliced chicken, bowls of cucumber, tomato, pickles, and the garlic sauce so guests build their own.

I also sometimes lean on ready-made dips when planning a casual spread—if you like bold, creamy sides try the recipe for buffalo chicken dip with cottage cheese as a contrasting flavor on the table.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. Cooked chicken will keep 3–4 days in the fridge. To freeze, place sliced chicken in a freezer-safe bag or container for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently in a skillet over low-medium heat with a splash of water or stock to keep the meat moist, or warm in a 350°F (175°C) oven for 8–10 minutes. Do not leave cooked chicken at room temperature for more than two hours; when reheating, bring to steaming hot for safe consumption.

Helpful cooking tips

• Pat the chicken dry before marinating so the spices cling better and the exterior browns more evenly.
• If you’re short on time, 30 minutes of marinating still gives good flavor; however, a few hours in the fridge develops a deeper taste.
• Use a hot pan and avoid overcrowding to get a proper sear. Work in batches if needed.
• Let the meat rest before slicing to avoid losing flavorful juices.
• Adjust the cayenne to your heat preference; start small and add more if you want a kick.

Creative twists

• Smoky variation: Add 1/2 tsp smoked paprika for a gentle smoke note.
• Lighter sauce: Replace mayonnaise with extra yogurt and a squeeze of lemon for tang.
• Vegetarian option: Use well-pressed, marinated and seared firm tofu or portobello slices in place of chicken.
• Mediterranean bowl: Serve over herbed rice with roasted eggplant and tahini drizzle instead of the garlic-mayo sauce.

Helpful answers

Q: How long does this take from start to finish? A: Active prep is about 15 minutes. With a 30-minute marinade and 15–20 minutes cooking/rest, plan for roughly an hour total.

Q: Can I use chicken breasts instead of thighs? A: Yes. Reduce cooking time and watch carefully to avoid drying them out—about 4–6 minutes per side depending on thickness.

Q: Is the garlic sauce safe to make in advance? A: Yes. Store it in the fridge up to 3 days. Stir before serving; if thickened, thin with a little water or lemon juice.

Q: What temperature is safe for cooked chicken? A: The safe internal temperature for cooked chicken is 165°F (74°C). Use a thermometer to check the thickest part.

Q: Can I grill this outdoors? A: Definitely. Grill on medium-high, and if flare-ups occur, move pieces to a cooler part of the grill to finish cooking.

FAQ

1. How can I make this less spicy for kids?

• Reduce or omit the cayenne and use mild paprika. The cinnamon and turmeric add warmth without heat.

1. Can I meal-prep this for lunches?

• Yes. Keep chicken, veggies and sauce in separate containers; assemble right before eating for best texture.

1. What’s the best way to get thin, shawarma-style slices?

• Slice across the grain after a short rest. Slightly chilled chicken is easier to cut thinly.

1. Are there pantry-friendly shortcuts?

• Use pre-minced garlic, and substitute a store-bought garlic sauce if you prefer—just watch salt levels.

Conclusion

For an in-depth take on traditional seasoning and technique, I recommend this detailed external reference: Chicken Shawarma (Middle Eastern) – RecipeTin Eats.

Chicken Shawarma with Garlic Sauce

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• Author: amir_hassan
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Paleo

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Description

A deeply spiced chicken shawarma dish served with a creamy garlic mayo yogurt sauce, perfect for weeknight dinners or meal prep.

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Ingredients

• 2 lbs Chicken thighs
• 1 tbsp Coriander, ground
• 1 Cucumber, diced
• 4 cloves Garlic, crushed
• 1 Tomato, diced
• 1 tbsp Lemon juice
• 1/4 cup Mayonnaise
• 1/2 tsp Cayenne pepper
• 1 tsp Cinnamon
• 1 tbsp Paprika
• Salt, to taste
• 1 tsp Turmeric
• 2 tbsp Olive oil
• 1 tbsp Cumin, ground
• 4 Pita breads
• 1/4 cup Yogurt, plain

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Instructions

1. Whisk together the olive oil, lemon juice, crushed garlic, and spices to create a marinade.
2. Coat the chicken thighs in the marinade and let them rest for at least 30 minutes.
3. Preheat a grill or skillet over medium-high heat, brushing with oil to prevent sticking.
4. Sear the marinated thighs for 6–8 minutes per side until cooked through and caramelized.
5. Let the chicken rest for 5 minutes, then slice thinly across the grain.
6. Warm the pita breads and fill them with sliced chicken, cucumber, tomato, and drizzle with garlic mayo sauce.

Notes

Use boneless, skinless thighs for easier slicing. Adjust cayenne pepper for desired spice level.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern