Chicken Shawarma with Yogurt Garlic Sauce

Chicken Shawarma with Yogurt Garlic Sauce: A Flavorful Journey

Craving a taste of the Middle East? Look no further than Chicken Shawarma with Yogurt Garlic Sauce! This dish features tender, marinated chicken piled high with fluffy pita bread and drizzled with a cooling, garlicky yogurt sauce. It’s a symphony of textures and flavors that will transport you straight to a bustling marketplace.

This recipe is easy to follow and requires minimal prep work. So, fire up your oven and get ready to experience a culinary adventure!

Ingredients:

For the Chicken Shawarma:

• 2 lbs boneless, skinless chicken breasts (thinly sliced)
• 1/2 cup olive oil
• 2 lemons (juiced)
• 2 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground turmeric
• Salt and freshly ground black pepper to taste

For the Yogurt Garlic Sauce:

• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste

For Serving:

• Pita bread, warmed
• Chopped tomatoes
• Chopped red onion
• Chopped cucumber

Cooking Guide:

1. Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, cumin, paprika, coriander, garlic powder, onion powder, turmeric, salt, and pepper. Add the chicken slices and toss to coat them evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor.
2. Prepare the Sauce: In a separate bowl, combine Greek yogurt, garlic, parsley, lemon juice, olive oil, salt, and pepper. Stir well and set aside in the refrigerator until ready to serve.
3. Cook the Chicken: Preheat your oven to 400°F (200°C). Arrange the marinated chicken slices in a single layer on a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and golden brown.
4. Assemble and Serve: Warm your pita bread. Fill each pita with sliced chicken, chopped tomatoes, red onion, cucumber, and a generous drizzle of the yogurt garlic sauce. Enjoy!

Tips:

• For a more authentic experience, grill the chicken on skewers instead of baking it.
• If you don’t have fresh herbs, you can substitute 1 tsp dried parsley for the chopped fresh parsley in the sauce.
• Want to add some heat? Include a pinch of cayenne pepper in the marinade.
• Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through.