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Chicken Shawarma with Garlic Sauce

Juicy, spice-marinated chicken thighs grilled to golden perfection and served in warm flatbread with fresh vegetables and a creamy homemade garlic sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time (minimum) 30 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Main Course
Cuisine: Lebanese, Middle Eastern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 lbs boneless skinless chicken thighs about 4–5 pieces
  • 3 tbsp plain Greek yogurt
  • 3 tbsp olive oil
  • 3 garlic cloves minced
  • 1 lemon juiced
  • 1.5 tsp ground cumin
  • 1.5 tsp smoked paprika
  • 1 tsp ground coriander
  • 0.5 tsp turmeric
  • 0.5 tsp cinnamon
  • 0.25 tsp allspice
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
Garlic Sauce
  • 0.5 cup mayonnaise or Greek yogurt for lighter version
  • 2-4 garlic cloves minced or pressed
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1-2 tbsp water to thin as needed
For Serving
  • 4 flatbreads or pita wraps
  • 1 cup shredded romaine lettuce
  • 1 medium tomato diced
  • 0.5 cucumber thinly sliced
  • 1 handful fresh parsley chopped

Equipment

  • Grill pan or large skillet
  • Mixing bowls
  • Sharp knife and cutting board
  • Tongs

Method
 

  1. In a large bowl, combine Greek yogurt, olive oil, minced garlic, lemon juice, cumin, smoked paprika, coriander, turmeric, cinnamon, allspice, garlic powder, onion powder, salt, and black pepper. Stir until fully blended.
  2. Add chicken thighs to the marinade and toss until every piece is fully coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deepest flavor.
  3. While chicken marinates, whisk together mayonnaise, minced garlic, lemon juice, and olive oil. Season with salt and thin with water to a pourable consistency. Refrigerate until serving.
  4. Heat a grill pan or large skillet over medium-high heat and brush with olive oil. Remove chicken from marinade, letting excess drip off.
  5. Cook chicken for 5–7 minutes per side until deeply golden, slightly charred, and cooked through to an internal temperature of 165°F (74°C).
  6. Let chicken rest for 5 minutes, then slice into thin strips against the grain.
  7. Toast flatbreads for 30–60 seconds per side on the grill pan or over a gas flame until warm and lightly charred.
  8. Layer flatbread with lettuce, tomato, cucumber, and sliced chicken. Drizzle generously with garlic sauce, top with fresh parsley, and serve with lemon wedges.

Notes

For best results, marinate chicken overnight. Chicken thighs are strongly recommended over breasts for juicier results. The garlic sauce can be made up to 3 days ahead and stored in the refrigerator. Leftovers keep well in an airtight container for up to 3 days — reheat chicken in a hot skillet for best texture.