why make this recipe
This Creamy Garlic Chicken Shawarma is simple and full of flavor. The yogurt and garlic make the chicken soft and tasty. You can make it fast for dinner or cook ahead for a meal later.
introduction
This recipe uses common ingredients and easy steps. The sauce and spices give the chicken a rich, creamy taste. It works well with rice, salad, or pita. For another simple idea with a creamy garlic sauce, see chicken rice bowls with creamy garlic sauce.
how to make Creamy Garlic Chicken Shawarma
Mix the yogurt, garlic, oil, lemon, and spices to make a marinade. Coat the chicken well and chill so it soaks the flavor. Grill or pan-sear the thighs until done, then rest and slice. The meat stays juicy and has a nice garlic taste.
Ingredients :
- 2 lbs chicken thighs
- 4 cloves garlic, minced
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Directions :
- In a bowl, mix together yogurt, minced garlic, olive oil, lemon juice, cumin, coriander, paprika, salt, and pepper to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat your grill or skillet over medium-high heat.
- Remove chicken from marinade and cook for 6-8 minutes on each side, or until cooked through and no longer pink.
- Once cooked, let the chicken rest for a few minutes, then slice it into strips.
- Serve with fresh parsley garnish.
how to serve Creamy Garlic Chicken Shawarma
Serve the sliced chicken in warm pita or over rice. Add fresh salad, pickles, or yogurt sauce. A sprinkle of parsley on top looks nice. For a creamy cheese twist, try pairing with recipes like creamy garlic parmesan chicken.
how to store Creamy Garlic Chicken Shawarma
Cool the chicken to room temperature before storing. Put it in an airtight container. Keep in the fridge for up to 3 days. You can freeze the cooked chicken up to 2 months. Thaw in the fridge and reheat gently.
tips to make Creamy Garlic Chicken Shawarma
- Marinate longer for more flavor — overnight is best.
- Use thighs for juicier meat.
- Pat chicken dry before cooking for better browning.
- Use a hot pan or grill to get a nice crust.
- Let the chicken rest 5 minutes before slicing to keep juices.
variation (if any)
- Add a pinch of turmeric or cinnamon for different aroma.
- Use chicken breast if you prefer lean meat; reduce cook time.
- Make it saucy by mixing grilled slices with extra yogurt and lemon.
FAQs
Q: Can I use chicken breast instead of thighs?
A: Yes. Chicken breast works. Cook a bit less time so it does not dry.
Q: Do I need to peel the garlic?
A: Yes. Use minced fresh garlic for best taste.
Q: Can I bake the chicken instead of grilling?
A: Yes. Bake at 400°F (200°C) for about 20-25 minutes, until done.
Q: Is plain yogurt necessary?
A: Plain yogurt is best for tender meat. You can use Greek yogurt too.
Q: How long to marinate?
A: At least 1 hour. Better if overnight.
Conclusion
If you want a version with a classic garlic sauce, see this detailed recipe for Chicken Shawarma with Garlic Sauce – Lite Cravings. For another garlic-white-sauce take, check Chicken Shawarma with Garlic White Sauce – Craving California.
Creamy Garlic Chicken Shawarma
Ingredients
Method
- In a bowl, mix together yogurt, minced garlic, olive oil, lemon juice, cumin, coriander, paprika, salt, and pepper to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat your grill or skillet over medium-high heat.
- Remove chicken from marinade and cook for 6-8 minutes on each side, or until cooked through and no longer pink.
- Once cooked, let the chicken rest for a few minutes, then slice it into strips.
- Serve the sliced chicken in warm pita or over rice. Add fresh salad, pickles, or yogurt sauce. A sprinkle of parsley on top looks nice.