Name: Savory 'Chicken Shawarma' w/ 'Creamy Garlic Sauce' - Delicious!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons olive oil; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground coriander; 1 teaspoon dried oregano; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground black pepper; 1/4 teaspoon cayenne pepper (optional, for a bit of heat); 1 cup plain Greek yogurt; 3 cloves garlic, minced; 1 tablespoon lemon juice; 1/4 cup tahini (sesame seed paste); Salt to taste

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Introduction

Are you tired of the same old grilled chicken recipes? Prepare to have your taste buds transported to the vibrant streets of the Middle East with our mouthwatering Chicken Shawarma dish. This flavorful and versatile recipe is not only easy to make at home, but it also offers a healthier alternative to traditional fast-food shawarma. Get ready to impress your family and friends with this delectable blend of spices, tender chicken, and a creamy garlic sauce that will have them coming back for more.

Ingredients List of Chicken Shawarma with Creamy Garlic Sauce

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional, for a bit of heat)
1 cup plain Greek yogurt
3 cloves garlic, minced
1 tablespoon lemon juice
1/4 cup tahini (sesame seed paste)
Salt to taste

Timing

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes, which is 25% faster than the average chicken shawarma recipe.

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, combine the chicken pieces, olive oil, cumin, smoked paprika, garlic powder, onion powder, coriander, oregano, cinnamon, black pepper, and cayenne pepper (if using). Mix well to ensure the chicken is evenly coated with the spices. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.

Step 2: Prepare the Creamy Garlic Sauce

In a separate bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and tahini. Season with salt to taste. Cover and refrigerate the sauce until ready to serve.

Step 3: Cook the Chicken

Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken pieces in a single layer and cook for 4-5 minutes per side, or until the chicken is cooked through and slightly charred on the edges. You may need to work in batches to avoid overcrowding the pan.

Step 4: Assemble and Serve

Serve the warm, cooked chicken immediately, accompanied by the chilled creamy garlic sauce. Optionally, you can serve the shawarma in warm pita bread, on a bed of rice or quinoa, or alongside fresh vegetables like diced tomatoes, cucumbers, and shredded lettuce.

Nutritional Information

Calories: 280 per serving
Total Fat: 15g
Saturated Fat: 3g
Cholesterol: 70mg
Sodium: 350mg
Total Carbohydrates: 10g
Dietary Fiber: 2g
Protein: 28g

Healthier Alternatives for the Recipe

To make this Chicken Shawarma recipe even healthier, you can try the following substitutions:

Use boneless, skinless chicken breasts instead of thighs for a leaner protein option.
Swap out the tahini in the sauce for an equal amount of plain Greek yogurt to reduce the fat content.
Serve the shawarma in lettuce wraps or over a bed of mixed greens instead of pita bread for a low-carb alternative.
Incorporate more fresh vegetables, such as roasted bell peppers, sliced onions, or shredded carrots, to increase the nutritional value and fiber content.

Serving Suggestions

Chicken Shawarma is a versatile dish that can be enjoyed in a variety of ways. Here are some serving suggestions to enhance your dining experience:

Wrap the chicken and creamy garlic sauce in warm pita bread or naan for a classic shawarma sandwich.
Serve the shawarma over a bed of fluffy basmati or brown rice, garnished with chopped parsley or cilantro.
Create a Chicken Shawarma bowl by layering the chicken, sauce, and your favorite toppings (such as diced tomatoes, cucumbers, olives, and crumbled feta cheese) over a base of quinoa or mixed greens.
For a low-carb option, serve the shawarma in crisp romaine lettuce leaves or hollowed-out cucumber boats.

Common Mistakes to Avoid

To ensure your Chicken Shawarma turns out perfectly every time, here are some common mistakes to watch out for:

Overcooking the chicken: Keep a close eye on the chicken and don’t let it dry out. Cook it just until it’s no longer pink in the center.
Not allowing enough time for marinating: The longer the chicken marinates, the more flavorful it will be. Aim for at least 30 minutes, but up to 2 hours is ideal.
Using the wrong type of yogurt: Make sure to use plain Greek yogurt, as it’s thicker and creamier than regular yogurt, which can make the sauce too thin.
Skimping on the spices: Don’t be afraid to be generous with the spices, as they are the key to achieving an authentic shawarma flavor.
Forgetting to adjust the heat: Be mindful of your stovetop or grill temperature to prevent the chicken from burning on the outside while remaining undercooked on the inside.

Storing Tips for the Recipe

Chicken Shawarma with Creamy Garlic Sauce is best enjoyed fresh, but you can easily prepare components in advance to save time:

The chicken marinade can be made up to 2 days ahead and stored in the refrigerator until ready to cook.
The creamy garlic sauce can be prepared a day in advance and kept chilled until serving.
Cooked chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before assembling the dish.
Any leftover chicken and sauce can be combined and stored together in the refrigerator for up to 4 days. The flavors will continue to meld and intensify over time.

Conclusion

Chicken Shawarma with Creamy Garlic Sauce is a delightful, flavorful, and nutritious dish that will transport your taste buds to the vibrant streets of the Middle East. With its perfectly balanced spices, tender chicken, and irresistible creamy sauce, this recipe is sure to become a new family favorite. Don’t hesitate to give it a try and let us know what you think in the comments below! And be sure to subscribe to our blog for more mouthwatering recipe ideas.

FAQs

A: Can I use chicken breasts instead of thighs?

Yes, you can absolutely use boneless, skinless chicken breasts instead of thighs. Chicken breasts will result in a slightly leaner version of the dish, but the marinade and sauce will still impart tons of flavor. Just be mindful not to overcook the breast meat, as it can become dry more easily than thighs.

B: Can I make the sauce ahead of time?

Yes, the creamy garlic sauce can be made up to 1 day in advance. Simply store it in an airtight container in the refrigerator until ready to serve. The flavors will meld together nicely, and the sauce will be perfectly chilled to accompany the warm chicken.

C: What sides go well with Chicken Shawarma?

Chicken Shawarma pairs beautifully with a variety of sides. Some great options include fluffy pita bread, fragrant basmati rice, quinoa tabbouleh, roasted vegetables, or a fresh Mediterranean-style salad with greens, tomatoes, cucumbers, and olives.

D: Can I freeze the leftovers?

Yes, you can freeze the cooked chicken shawarma for up to 3 months. However, we recommend freezing the chicken and sauce separately. This will allow you to thaw and reheat the components individually, ensuring the best texture and flavor when you’re ready to enjoy the dish again.

E: What spices can I substitute if I don’t have all of them?

If you’re missing one or two of the spices listed in the recipe, you can try the following substitutions:

Cumin: You can use an equal amount of ground coriander or chili powder.
Smoked paprika: Regular paprika or chili powder will work as a substitute.
Coriander: Try using an extra teaspoon of cumin or fennel seed.
Oregano: Italian seasoning or a blend of dried herbs like thyme, rosemary, and basil can be used instead.