Description
A flavorful homemade version of the beloved street food classic featuring tender marinated chicken, creamy garlic sauce, and fresh vegetables wrapped in warm flatbread.
Ingredients
1.5 lbs (680 g) boneless skinless chicken thighs
3 tablespoons olive oil (45 ml)
3 tablespoons plain yogurt (45 g)
4 cloves garlic, minced
2 tablespoons lemon juice (30 ml)
2 teaspoons ground cumin (4 g)
2 teaspoons paprika (4 g)
1 teaspoon ground coriander (2 g)
1 teaspoon turmeric (2 g)
1 teaspoon ground black pepper (2 g)
1 teaspoon salt (5 g)
½ teaspoon ground cinnamon (1 g)
½ teaspoon chili powder (1 g)
Garlic Sauce
½ cup mayonnaise (120 g)
3 tablespoons plain yogurt (45 g)
3 cloves garlic, grated
1 tablespoon lemon juice (15 ml)
1 tablespoon olive oil (15 ml)
¼ teaspoon salt (1 g)
For Serving
4 large pita breads
1 cup shredded lettuce (50 g)
1 medium tomato, diced (150 g)
½ cup sliced cucumber (75 g)
¼ cup sliced red onion (40 g)
¼ cup chopped parsley (15 g)
Instructions
In a bowl, mix olive oil, yogurt, garlic, lemon juice, and all spices to create the marinade.
Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 2 hours or overnight.
In another bowl, whisk together mayonnaise, yogurt, garlic, lemon juice, olive oil, and salt to make the garlic sauce. Refrigerate.
Heat a skillet over medium-high heat and cook the marinated chicken for 5–7 minutes per side until fully cooked.
Let the chicken rest for 5 minutes, then slice into thin strips.
Warm the pita bread in a skillet or oven.
Spread garlic sauce on the bread, add chicken, lettuce, tomato, cucumber, onion, and parsley.
Drizzle additional garlic sauce and wrap tightly before serving.
Notes
Marinating overnight enhances the depth of flavor.
Chicken thighs provide the most tender results, but chicken breast can also be used.
Serve with pickled vegetables or extra garlic sauce for an authentic shawarma experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes