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- 1 lb boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon paprika - 1 teaspoon turmeric - 1 teaspoon garlic powder - 1 teaspoon ground cinnamon - ½ teaspoon cayenne pepper (adjust for spice) - Salt and black pepper to taste - ½ cup mayonnaise - 2 garlic cloves, finely minced - 1 tablespoon fresh lemon juice - Salt and black pepper to taste - 4 pita breads or flatbreads - 1 cup fresh vegetables (diced cucumbers, tomatoes, and red onions) - ½ cup fresh parsley, finely chopped In my experience, the chicken thighs stand out for shawarma. They stay juicy and flavorful. The spices really bring life to this dish. I love using cumin and coriander to create depth. Don’t skip the cayenne if you want a kick! For the garlic mayo, it is simple to mix. Fresh garlic and lemon juice make it bright and tasty. Adjust the salt and pepper to your liking. When it comes to fresh add-ins, I recommend using crispy veggies. Diced cucumbers and tomatoes add crunch. The parsley gives a nice pop of color. This combination makes every bite a delicious adventure! You will enjoy the bright flavors and great textures. {{ingredient_image_2}} To prepare the marinade, mix olive oil, ground cumin, ground coriander, paprika, turmeric, garlic powder, ground cinnamon, cayenne pepper, salt, and black pepper in a bowl. Make sure all spices blend well. Add chicken thighs and coat them thoroughly with the marinade. Cover the bowl and refrigerate for at least one hour. For the best flavor, marinate overnight. This time allows the spices to soak in, making the chicken tender and tasty. To make garlic mayo, combine mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl. Stir until the mixture is smooth and creamy. Taste the mayo and adjust the seasoning as needed. If you like it zestier, add more lemon juice. Let it sit for a bit. This resting time helps the flavors mix better, giving you a rich, garlic flavor. You can choose to grill or use a skillet to cook the chicken. Both methods work well. Preheat your grill or skillet over medium-high heat. Take the chicken out of the marinade and let excess drip off. Cook the chicken thighs for about 6-7 minutes on each side. Check the internal temperature; it should reach 165°F (75°C). Once done, move the chicken to a cutting board. Let it rest for a few minutes before slicing it into thin strips. Warm your pita bread on the grill for about one minute until it is soft. On each pita, layer the sliced chicken, diced cucumbers, tomatoes, and red onions. Add a handful of chopped parsley for freshness. Finish with a generous drizzle of garlic mayo on top. This layering allows every bite to have a mix of flavors, ensuring a delicious meal. - Choosing the right cut of chicken: I always prefer boneless, skinless chicken thighs. They stay juicy and tender while cooking. Thighs absorb flavors well and give that classic shawarma taste. You can use chicken breasts, but the texture may be drier. - Adjusting spice levels according to taste: Spice it up or tone it down! If you love heat, add more cayenne pepper to the marinade. For a milder touch, reduce the cayenne. Taste your mix as you go, and feel free to experiment with spices. - Presentation tips for serving: Serve your shawarma on a rustic wooden board. Place the pita bread in a stack. Add a small bowl of garlic mayo for dipping. Garnish with fresh parsley and lemon wedges. This makes for a colorful and inviting display! - Pairing options like side dishes or cocktails: Pair your shawarma with a refreshing salad or crispy fries. A cool drink like lemonade or mint tea complements the spices well. If you're feeling bold, a light cocktail can also enhance your meal's experience. - Adding extra toppings or sauces: Get creative with toppings! Add pickled vegetables or extra fresh herbs. You can also drizzle some tahini sauce or yogurt sauce for a new twist. Each adds a unique flavor to your shawarma. - Marinating overnight for deeper flavors: For the best taste, marinate your chicken overnight. This lets the spices penetrate deeply, making every bite flavorful. If you’re short on time, aim for at least one hour, but overnight is truly the secret to a great shawarma! Pro Tips Marinate Overnight: For the best flavor, marinate the chicken thighs overnight. This allows the spices to penetrate deeply, resulting in a more flavorful dish. Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Customize Your Veggies: Feel free to add or substitute your favorite fresh vegetables like bell peppers or shredded carrots for added crunch and flavor. Make Extra Garlic Mayo: Prepare a larger batch of garlic mayo to serve on the side as a dipping sauce, enhancing the overall experience with extra creaminess and flavor. {{image_4}} If you want a veggie twist, try using marinated tofu or veggies. Tofu works well as it absorbs flavors easily. Slice it into strips and marinate like the chicken. You can also use hearty vegetables like eggplant, mushrooms, or bell peppers. Marinate them in the same spice blend. Grill or roast until tender and slightly charred. This keeps the dish fun and fresh! While garlic mayo is a classic, you can explore other sauces. Yogurt sauce offers a creamy, tangy contrast. Mix plain yogurt with lemon juice, garlic, and herbs for a cool dip. Tahini sauce is another great choice; it adds a nutty flavor. For spice lovers, try adding harissa to your mayo or yogurt. This fiery paste brings a new heat and depth to each bite. Using seasonal vegetables can brighten up your shawarma. In summer, add fresh tomatoes and cucumbers for crunch. In fall, try roasted squash or sweet potatoes. Fresh herbs like basil or mint can also enhance the flavor. Adjust your recipe based on what’s fresh. This not only boosts taste but also brings variety to your meals throughout the year. To store cooked shawarma, place it in an airtight container. This keeps the chicken fresh and safe. Leftovers will last about three to four days in the fridge. Always check for signs of spoilage before eating. If you want to freeze marinated chicken, follow these steps: - Place the marinated chicken in a freezer-safe bag. - Squeeze out the air and seal tightly. - Label the bag with the date and type of chicken. To thaw, move the bag to the fridge overnight. You can also soak it in cold water for a quicker thaw. When reheating, aim for an internal temperature of 165°F (75°C) to ensure safety. To reheat shawarma while keeping it tasty, use these techniques: - Heat it in a skillet over medium heat for a few minutes on each side. - For a crispy texture, consider using an air fryer or oven. Get creative with leftover shawarma! Use it in salads, wraps, or grain bowls for a new meal. You can also blend it with rice or quinoa for added flavor. Grilling is the best way to cook chicken shawarma. It gives the chicken a smoky flavor and nice char. You can also bake it. Baking is easy but may not add the same depth of flavor. If you grill, preheat your grill or skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side. Ensure the chicken reaches 165°F (75°C) for safe eating. Yes, you can use chicken breast. However, chicken thighs provide a richer flavor and moisture. Thighs have more fat, making them juicier. Chicken breast is leaner and may dry out faster during cooking. If using breast, watch the cooking time closely to keep it tender. To make shawarma less spicy, reduce the cayenne pepper in the marinade. You can also add more yogurt or garlic mayo to balance the heat. If you want more flavors without spice, add extra herbs like parsley or mint. These will enhance the dish without adding heat. Yes, you can make garlic mayo ahead of time. Store it in a sealed container in the fridge. It stays fresh for about 3-5 days. Just give it a good stir before using. Making it in advance helps the flavors blend nicely. Many sides pair well with chicken shawarma. Here are some popular options: - Hummus with pita chips - Tabbouleh salad - Roasted vegetables - French fries or potato wedges - Pickles for a tangy crunch These sides will enhance your meal and provide a nice balance to the shawarma's flavors. You learned how to make delicious chicken shawarma from scratch. We covered the main ingredients, cooking methods, and the secrets to creating the perfect garlic mayo. You can customize this dish with fresh veggies and sauces. Don’t forget that storage tips keep your meal fresh for later. Enjoy the thrill of experimenting with variations, like vegetarian options or seasonal add-ins. With these simple steps, you can impress family and friends with your homemade shawarma. Dive in and get cooking!

Savory Chicken Shawarma with Garlic Mayo

A delicious and flavorful chicken shawarma served with a creamy garlic mayo.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon cayenne pepper
  • to taste salt and black pepper
  • 4 pieces pita breads or flatbreads
  • 1 cup fresh vegetables (diced cucumbers, tomatoes, and red onions)
  • 0.5 cup fresh parsley, finely chopped
  • 0.5 cup mayonnaise
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh lemon juice

Instructions
 

  • In a spacious bowl, whisk together the olive oil, ground cumin, coriander, paprika, turmeric, garlic powder, ground cinnamon, cayenne pepper, salt, and black pepper until well blended. Add the chicken thighs and ensure they are thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour or, for deeper flavor, let it marinate overnight.
  • In a small mixing bowl, combine the mayonnaise, minced garlic, lemon juice, and a sprinkle of salt and black pepper. Stir the mixture until fully combined and creamy. Taste and adjust the seasoning if needed. Set aside for flavors to meld.
  • Preheat your grill or skillet over medium-high heat. Take the chicken out of the marinade, allowing excess marinade to drip off, then grill or sear the chicken thighs for approximately 6-7 minutes on each side. Cook until the chicken is thoroughly cooked, charred, and reaches an internal temperature of 165°F (75°C). Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into thin strips.
  • Warm the pita bread on the grill for about 1 minute, or until they become soft and pliable. On each toasted pita, layer the sliced chicken, a generous amount of diced vegetables, and a handful of chopped parsley. Finally, drizzle a liberal serving of the prepared garlic mayo over the top.
  • Optionally, you can roll up the pita for a more portable option or serve it open-faced for a vibrant display of colors. Savor your homemade Chicken Shawarma with Garlic Mayo!

Notes

Serve on a rustic wooden board with extra garlic mayo for dipping.
Keyword chicken, garlic mayo, grilled, pita, shawarma