This Creamy Garlic Chicken Shawarma is a total crowd-pleaser! It’s packed with tender chicken marinated in spices and smothered in a rich, garlicky sauce that you’ll love.
Making this dish is so much fun! I like to serve it on a warm pita with fresh veggies. Just beware—it’s hard to eat just one serving! 😋
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless chicken thighs for their juiciness. However, chicken breasts work just as well if you want a leaner option. Both will soak up the marinade beautifully!
Garlic: Fresh garlic is a must for that robust flavor, but if you’re in a pinch, you can substitute it with garlic powder. Just use about 1/2 teaspoon for each clove.
Yogurt/Cream: Greek yogurt adds tanginess and creaminess. If you want a dairy-free option, almond or coconut yogurt works too. Heavy cream is a richer alternative if you prefer a luxurious sauce.
Spices: The combination of cumin, coriander, and smoked paprika lends warmth and depth to the dish. You can swap smoked paprika with regular paprika, but you’ll miss that smoky flavor. If you’re after less heat, omit the cayenne!
How Do I Make Creamy Sauce Without Curdling?
One challenge can be making the creamy sauce without it curdling. Here are some tips to help you achieve that smooth texture:
- Keep the heat medium, not high, when adding yogurt or cream to prevent curdling.
- Mix the yogurt (or cream) in slowly while stirring continuously. This helps gradually raise the temperature without shocking it.
- If using yogurt, consider whisking it with a bit of the warm chicken juices first before adding it to the pan.
With these techniques and ingredient tips, you’re on your way to a fantastic homemade Creamy Garlic Chicken Shawarma! Enjoy every bite!
How to Make Creamy Garlic Chicken Shawarma
Ingredients You’ll Need:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- 1 cup plain Greek yogurt or heavy cream (for creaminess)
- 1/2 cup mayonnaise (optional, for extra creaminess)
- 2 tablespoons tahini (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Pita bread or rice (for serving)
- Fresh vegetables like cucumber, tomato, and onions (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 15 minutes of cooking time, plus at least 1 hour of marinating (or overnight for the best flavor). In total, you’ll be looking at around 1 hour and 30 minutes, including the marinating time!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, combine the minced garlic, olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper (if using), salt, black pepper, and lemon juice. Mix well to create the marinade that will flavor your chicken!
2. Marinate the Chicken:
Add the sliced chicken pieces to the marinade. Carefully mix to ensure all pieces are well-coated. Cover the bowl and refrigerate for at least 1 hour—if you can leave it overnight, that’s even better!
3. Cook the Chicken:
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. The aroma will be amazing!
4. Create the Creamy Sauce:
Lower the heat to medium and slowly stir in the Greek yogurt (or heavy cream) and mayonnaise (if using). Mix thoroughly to coat the chicken in a luscious creamy sauce. Cook for an additional 2-3 minutes, but avoid boiling it!
5. Add Final Touches:
If you’re using tahini, gently stir it in now for added depth of flavor. Taste and adjust seasoning with extra salt and pepper if you wish.
6. Garnish and Serve:
Remove the skillet from heat and garnish with fresh chopped parsley. Serve your delicious creamy garlic chicken shawarma hot, accompanied by warm pita bread or over fluffy rice. Don’t forget to include fresh slices of cucumber, tomato, and onions for a lovely crunch!
Enjoy your homemade creamy garlic chicken shawarma! Each bite guarantees a burst of flavor. Happy cooking! 😊
FAQ for Creamy Garlic Chicken Shawarma
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! While chicken thighs are juicier and more flavorful, chicken breasts will work just fine. Just be careful not to overcook them to avoid dryness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove or in the microwave, adding a splash of water or broth to keep them moist.
Can I Make This Recipe Dairy-Free?
Yes! You can substitute the Greek yogurt and mayonnaise with dairy-free alternatives like coconut yogurt and vegan mayo. This will still give you that creamy texture while keeping it dairy-free!
What Vegetables Can I Serve with This Dish?
For a refreshing crunch, serve with fresh vegetables like sliced cucumbers, tomatoes, and red onions. You can also add lettuce or shredded carrots for extra flavor and color!
