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Flavorful Lebanese Chicken Shawarma Recipe with Creamy Garlic Sauce

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This Lebanese chicken shawarma recipe features juicy, spice-marinated chicken thighs paired with a smooth, tangy creamy garlic sauce. It’s easy to prepare and perfect for a flavorful, comforting meal.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • ½ cup plain yogurt (120 ml)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup mayonnaise (120 ml)
  • ¼ cup Greek yogurt (60 ml)
  • 3 garlic cloves, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Pita bread or flatbreads, for serving
  • Fresh vegetables like tomatoes, cucumbers, and pickles, for serving
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prepare the marinade: In a large mixing bowl, combine ½ cup plain yogurt, 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, and 4 minced garlic cloves. Add 1 teaspoon each of ground cumin, coriander, and paprika, then ½ teaspoon turmeric and ¼ teaspoon cinnamon. Season with 1 teaspoon salt and ½ teaspoon black pepper. Whisk everything together until smooth and aromatic.
  2. Marinate the chicken: Add 1.5 pounds boneless, skinless chicken thighs to the bowl. Toss well to coat every piece with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour, preferably 3-4 hours for maximum flavor.
  3. Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment paper for easier cleanup.
  4. Arrange the chicken pieces on the baking sheet in a single layer, leaving space between pieces. Drizzle a little extra olive oil on top if desired.
  5. Roast the chicken for 25-30 minutes, flipping halfway through. Chicken should be cooked through and slightly charred at the edges (internal temperature 165°F or 74°C). For extra caramelization, broil for 2-3 minutes, watching closely to avoid burning.
  6. Make the creamy garlic sauce: While the chicken roasts, whisk together ½ cup mayonnaise, ¼ cup Greek yogurt, 3 finely minced garlic cloves, 1 tablespoon fresh lemon juice, and 1 tablespoon olive oil in a small bowl. Season with salt and pepper to taste. Chill until ready to serve.
  7. Prep the veggies: Slice tomatoes, cucumbers, and pickles thinly. Chop fresh parsley if using.
  8. Assemble the shawarma: Warm pita or flatbreads briefly in the oven or on a skillet. Layer on roasted chicken, fresh veggies, and a generous drizzle of creamy garlic sauce. Garnish with parsley.

Notes

Marinate chicken for at least 1 hour, preferably 3-4 hours or overnight for best flavor. Use chicken thighs for juicier meat. Roast garlic before mincing to mellow sauce flavor. Avoid overcrowding the pan to ensure even roasting. Let chicken rest after roasting to retain juiciness. For dairy-free sauce, substitute mayonnaise and Greek yogurt with vegan alternatives and use roasted garlic.

Nutrition

Keywords: Lebanese chicken shawarma, chicken shawarma recipe, creamy garlic sauce, Middle Eastern chicken, easy shawarma, homemade shawarma, chicken marinade, garlic sauce

Find it online: https://cheerycrisp.com/flavorful-lebanese-chicken-shawarma-recipe-with-creamy-garlic-sauce-easy-step-by-step-guide/