Chicken Shawarma with Garlic Sauce
Chicken Shawarma with Garlic Sauce features marinated chicken thighs, served with a creamy garlic sauce.
Equipment
- skillet
- Mason Jar
- mixing bowl
Ingredients
Chicken Shawarma
- 1 large onion, sliced thinly
- 4 cloves garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 0.25 cup olive oil plus 1 tablespoon more for cooking
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder to taste
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon allspice
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 10-12 pieces boneless chicken thighs, sliced thinly approximately 900g / 2 lbs
Garlic Sauce
- 0.25 cup canola or vegetable oil
- 1 teaspoon liquid honey
- 0.5 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 0.5 teaspoon cumin
- 0.5 teaspoon ground cayenne pepper optional
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 0.25 cup plain yogurt
Optional Serving Suggestions
- Flatbread, pita, rice, cilantro, hot sauce and/or salad
Instructions
Cooking Instructions
- In a large bowl, combine onions, garlic, lemon juice, ¼ cup olive oil, smoked paprika, cumin, coriander, cinnamon, allspice, salt and pepper. Add the sliced chicken to the bowl and stir to combine well. Cover and refrigerate for a few hours or overnight to marinate.
- Meanwhile, prepare the garlic sauce. In a mason jar or small bowl, whisk together the garlic sauce ingredients; oil, honey, lemon zest, lemon juice, garlic, oregano, cumin, cayenne pepper, salt, pepper, and yogurt until smooth and creamy. Cover and refrigerate until needed.
- To cook the chicken, heat 2 teaspoons of oil in a large 12” skillet over medium-high heat. Add half the chicken to the skillet. Cook for 10 – 12 minutes, stirring occasionally until the chicken and onions become browned and caramelized. Remove chicken to a serving bowl. Wipe out the skillet. Add another 2 teaspoons of olive oil to the skillet and repeat the process with the remaining chicken.
- Serve chicken shawarma on a warm flatbread or pita bread topped with salad and garlic sauce or plated with salad, rice and garlic sauce. Garnish with cilantro and hot sauce as desired.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg
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