Description
A comforting fall-ready recipe featuring juicy, spice-rubbed chicken served with a luxuriously garlicky sauce wrapped in flatbread.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, thinly sliced
- 1/4 cup plain yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4-6 cloves garlic, minced
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Flatbreads, pickles, sliced tomatoes, and fresh parsley for serving
Instructions
- Marinate the chicken: In a large bowl, whisk yogurt, 3 tbsp olive oil, 2 tbsp lemon juice, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, pepper, and 2 minced garlic cloves. Add the sliced chicken, toss to coat, cover, and refrigerate at least 1 hour or overnight.
- Make the garlic sauce: In a small bowl, combine mayonnaise, Greek yogurt, 2 tbsp lemon juice, 2 tbsp olive oil, 2–3 minced garlic cloves, and a pinch of salt. Chill until ready to serve.
- Cook the chicken: Heat a skillet over medium-high heat or preheat a grill. Cook the marinated chicken in batches, about 4–6 minutes per side until chicken reaches 165°F. Let rest for 5 minutes, then slice thinly.
- Build the shawarma: Warm flatbreads, spread garlic sauce, top with sliced chicken, pickles, tomatoes, and parsley. Fold and serve immediately.
Notes
Marinate overnight for best flavor. Adjust garlic intensity in the sauce according to preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Middle Eastern