Easy Chicken Shawarma Recipe
Tasty and simple chicken shawarma at home! It is ideal for a work or school lunch and beats takeout any day of the week. Furthermore, the Chicken Shawarma with my creamy white garlic sauce adds a vibrant, creamy flavor.
Chicken Shawarma is tender chicken that has been marinated in a mixture of Middle Eastern spices before being layered and slowly roasted. Though it’s a very well-liked street meal in the Mediterranean, you can enjoy the same mouthwatering flavors at home.
How to make chicken shawarma at home?
The greatest cut of chicken for shawarmas, in my opinion, is the boneless, skinless thighs. They are substantially more affordable and juicy than breast flesh. More value for your money without compromising taste. If you prefer leaner meat, you can use chicken breast. If you can, I would even advise utilizing half breasts and half thighs. Let’s go over each component one by one.
- Freshly squeezed lemon juice
- Olive oil
- Garlic
- Onion
- Chicken breast or chicken thighs
Spices:
- salt
- cumin powder
- black pepper
- turmeric
- pinch of cinnamon
- sweet paprika
- ground coriander
- sumac
- black pepper
- crushed red pepper flakes
You’re going to marinade the chicken first things. Use additional lemon juice for a tangier flavor if you prefer it. A tiny bit of ground cardamom goes a very long way, and it has a wonderful aroma. The spices will all contribute a tremendous amount of flavor. Ensure the chicken and onions are completely covered in the marinade before placing the dish in the fridge for at least an hour. You might even marinate it for 6 to 8 hours overnight for the most flavor.
Garlic yogurt sauce for Chicken Shawarma
I have the best white garlic sauce ever. Exactly the correct amount of garlic, tangy and creamy. Some local shawarma takeout joints use so much mayonnaise and garlic that I feel sick after eating there. I use a lot of yogurts to make mine. It provides such a creamy taste and really lightens up the mayonnaise. I use yogurt made with whole milk. Although it isn’t Greek yogurt, you can still use it if that’s what you have. Just because it keeps the sauce nice and thin, I particularly enjoy the consistency of plain yogurt. But like I stated, use what you have on hand, or if you prefer a thicker sauce, use Greek yogurt.