Spiced Grilled Chicken Shawarma with Creamy Garlic Tahini Sauce Recipe
This flavorful chicken shawarma recipe features tender marinated boneless chicken thighs seasoned with a blend of aromatic spices, grilled to perfection, and served with a creamy garlic tahini sauce. Perfectly paired with pita bread and fresh vegetables, this dish brings a delightful Middle Eastern experience to your table with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 29 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Ingredients
Scale
Chicken Marinade
- 1.5 pounds boneless chicken thighs
- 4 cloves garlic, minced
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon paprika
- 1 tablespoon turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 cup olive oil
- Salt and pepper to taste
- Juice of 1 lemon
Creamy Garlic Sauce
- 1 cup plain Greek yogurt
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- Salt to taste
To Serve
- Pita bread or flatbreads
- Fresh vegetables (tomatoes, cucumbers, lettuce)
- Pickles
Instructions
- Marinate the Chicken: In a large bowl, combine the minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, olive oil, lemon juice, salt, and pepper. Add the chicken thighs and toss thoroughly to coat them evenly with the marinade. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to let the flavors fully develop.
- Prepare the Creamy Garlic Sauce: In a separate bowl, whisk together the Greek yogurt, minced garlic, lemon juice, tahini, and salt until you achieve a smooth and well-incorporated sauce. Refrigerate the sauce until ready to serve to maintain its freshness and flavor.
- Cook the Chicken: Preheat a grill or stovetop skillet over medium-high heat. Place the marinated chicken thighs onto the hot surface and cook for 6 to 7 minutes per side, ensuring they develop a nice char and are thoroughly cooked through. The internal temperature should reach a safe 165°F (75°C).
- Rest and Slice the Chicken: Remove the cooked chicken thighs from the heat and let them rest for about 5 minutes to allow juices to redistribute. After resting, slice the chicken into thin strips, perfect for assembling your shawarma.
- Assemble Your Shawarma: Lay the sliced chicken on warmed pita bread or flatbreads. Top with fresh vegetables such as tomatoes, cucumbers, and lettuce, add pickles for extra tang, and drizzle generously with the creamy garlic tahini sauce. Serve immediately for the best taste and texture.
Notes
- For extra tenderness, marinate the chicken overnight.
- Cayenne pepper is optional; adjust the amount to your preferred spice level.
- If you don’t have a grill or skillet, cooking the chicken in an oven broiler is a good alternative.
- The creamy garlic sauce can be prepared a day ahead to deepen the flavors.
- Serve with your choice of fresh vegetables or add some pickled turnips for authentic Middle Eastern flair.
Keywords: Chicken Shawarma, Middle Eastern Chicken, Grilled Chicken Recipe, Shawarma with Garlic Sauce, Healthy Chicken Shawarma, Homemade Shawarma
