Chicken Shawarma Sauce (Printable Version)
# What You'll Need:
→ For Serving
01 -
Pita bread rounds
02 -
Fresh sliced veggies you’re into
→ For the Creamy Garlic Sauce
03 -
Half a cup Greek yogurt, thick style
04 -
Couple tablespoons mayonnaise
05 -
A squeeze of lemon juice
06 -
Three minced garlic cloves
07 -
Pinches of salt and pepper
→ For the Chicken Shawarma
08 -
Boneless, skinless chicken thighs, about two pounds
09 -
Douse with three tablespoons olive oil
10 -
Two teaspoons cumin, brings that earthy flavor
11 -
Two teaspoons smoked paprika
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One teaspoon turmeric, yellow kind
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One teaspoon cinnamon, sweet type
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Four garlic cloves, chopped up really fine
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Tablespoon of zingy lemon juice
16 -
Salt and pepper, shake on till you’re happy
# How to Make It:
01 -
Load up your pita with chicken slices first, drip garlic sauce over, throw in some veggies, then fold it all up tight and have at it.
02 -
Mix yogurt and mayo in a bowl, add lemon juice and garlic, shake in salt and pepper, then stir till it’s smooth and fluffy.
03 -
Take the marinated chicken and grill it, roast it up, or sizzle in a steamy pan till it’s cooked all the way and you see crispy edges. Let it sit for a couple minutes and cut into chunks.
04 -
In a bowl, toss together olive oil, spices, garlic, lemon, salt, and pepper. Coat chicken thighs with all of it. Chill them in the fridge for at least an hour, or just leave overnight to soak up flavors.
# Additional Tips:
01 -
If you let the chicken chill overnight, it soaks up even more taste
02 -
Try tossing on pickles or hot sauce for more zing
03 -
Little extras on the side like tabbouleh or hummus make this a big meal