Ingredients
Scale
For the Chicken Shawarma:
- 500g chicken breast, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 150g plain yogurt
- Juice of 1 lemon
For the Creamy Garlic Sauce:
- 4 cloves garlic, minced
- 120g plain yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Slice the chicken breast into thin strips to allow even marination.
- In a large bowl, combine yogurt, olive oil, lemon juice, cumin, paprika, turmeric, coriander, garlic powder, salt, and black pepper to create the marinade.
- Add chicken strips to the marinade and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4–6 hours or overnight.
- While the chicken is marinating, prepare the garlic sauce by mixing minced garlic, yogurt, mayonnaise, lemon juice, salt, and black pepper in a small bowl. Refrigerate until ready to serve.
- Heat a skillet or grill pan over medium-high heat. Add a small amount of olive oil. Cook chicken strips in batches for 5–7 minutes per batch, turning occasionally until golden brown and fully cooked.
- Optional: Chop fresh parsley or coriander, and slice cucumbers, tomatoes, and onions to serve alongside.
- Warm pita bread or flatbreads. Layer cooked chicken, creamy garlic sauce, and desired vegetables, then roll tightly to serve as wraps.
- Serve with extra garlic sauce or sprinkle paprika for added flavor and presentation.
Notes
Marinating longer enhances flavor and tenderness.
Chicken thighs can be used as a juicier alternative.
Adjust spices for mild or spicy versions depending on preference.
Sauce can be made a day ahead for convenience.
- Prep Time: 15
- Cook Time: 15