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Chicken Shawarma with Garlic Sauce

Savory Chicken Shawarma with Garlic Sauce in Just 90 Minutes

Deliciously seasoned Chicken Shawarma served with creamy garlic sauce, ready in 90 minutes.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds Boneless Skinless Chicken Thighs Delivers rich flavor and tender texture
  • 2 tablespoons Olive Oil Essential for moisture in marinade
  • 2 tablespoons Lemon Juice Freshly squeezed enhances flavor
For the Marinade
  • 4 cloves Garlic Freshly minced
  • 1 teaspoon Cumin Essential for authentic flavor
  • 1 teaspoon Paprika Adds color and sweetness
  • 1 teaspoon Coriander Offers a citrusy note
  • 0.5 teaspoon Turmeric Provides earthy depth
  • 0.5 teaspoon Garlic Powder Boosts savory components
  • 0.5 teaspoon Onion Powder Use in moderation
  • 0.5 teaspoon Cinnamon Adds warmth and aroma
  • 0.25 teaspoon Cayenne Adjust for spice preference
  • 1 teaspoon Salt Essential seasoning
  • 0.5 teaspoon Pepper Essential seasoning
For the Garlic Sauce
  • 0.25 cup Ice Water Adjust for creaminess
  • 2 tablespoons Additional Olive Oil Gradually added for emulsification

Equipment

  • Medium bowl
  • whisk
  • Food Processor
  • Baking sheet
  • Skillet

Method
 

Preparation
  1. In a medium bowl, mix together the dry spices: cumin, paprika, coriander, turmeric, garlic powder, onion powder, cinnamon, cayenne, salt, and pepper. Whisk in olive oil, lemon juice, and chicken broth until you achieve a smooth paste.
  2. Slice the chicken thighs into uniform strips and coat with the marinade. Refrigerate for at least 30 minutes.
  3. Pulse together the minced garlic and salt in a food processor. Gradually add lemon juice and olive oil while processing until emulsified. Add ice water for desired consistency.
  4. Preheat your oven to 425°F. Place marinated chicken on a baking sheet and roast for 25-30 minutes or until cooked through.
  5. Let the chicken rest for 5 minutes before slicing into thin strips.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 5gProtein: 28gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 700mgPotassium: 450mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Adjust cayenne for desired spice level. Store leftovers in airtight containers for up to 4 days.

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