Description
Chicken Shawarma with Garlic Sauce is a flavorful and easy-to-make Lebanese-inspired dish perfect for a quick weeknight meal. Marinated chicken breast is grilled, pan-seared, or air-fried to juicy perfection and served with a creamy garlic yogurt sauce. Serve with pita bread and fresh veggies for a delicious Middle Eastern experience at home.
Ingredients
For the Chicken Marinade
- 2 pounds boneless, skinless chicken breast (cutlets or halved lengthwise)
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 3 tablespoons fat free chicken stock
- 3 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 1/4 teaspoon cinnamon
- 1 teaspoon kosher salt
- Ground pepper to taste
For the Garlic Sauce
- 2/3 cup nonfat, plain Greek yogurt
- 2 garlic cloves, grated
- 1 teaspoon olive oil
- 2 tablespoons lemon juice
- 3-4 tablespoons almond milk or skim milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Optional Ingredients for Serving
- Pita bread
- Tomatoes
- Cucumber
- Parsley
- Iceberg lettuce
Instructions
- Prep the Chicken: Cut chicken breasts in half lengthwise or use pre-cut chicken cutlets. In a large bowl, combine all marinade ingredients—olive oil, lemon zest and juice, chicken stock, minced garlic, cumin, smoked paprika, ground coriander, cinnamon, kosher salt, and ground pepper. Add the chicken pieces and ensure they are fully coated in the marinade. Cover the bowl and refrigerate for at least 2 hours or up to 24 hours for maximum flavor.
- Prep the Garlic Sauce: In a small bowl, mix together the nonfat Greek yogurt, grated garlic, olive oil, lemon juice, almond or skim milk, kosher salt, and black pepper. Adjust the amount of milk to achieve your preferred sauce consistency. Refrigerate the sauce for at least 1 hour to allow flavors to meld. The sauce will taste even better the longer it rests and can be stored in the refrigerator for up to 5 days.
- Cook the Chicken (Grill or Skillet): Remove the chicken from the marinade and discard any leftover marinade. Pat the chicken dry with paper towels to ensure good searing. Preheat your grill or skillet to medium-high heat. Cook the chicken for 3-4 minutes per side until cooked through and nicely charred. Remove the chicken and let it rest covered with tin foil for 5 minutes before serving.
- Cook the Chicken (Air Fryer): Preheat the air fryer to 370°F (188°C). Place the chicken cutlets in the air fryer basket in a single layer. Cook for 5 minutes, then flip the chicken and cook for an additional 4-5 minutes until fully cooked. Rest the chicken covered with tin foil for 5 minutes before serving.
Notes
- The marinade can be prepared up to 24 hours in advance to deepen the flavor of the chicken.
- The garlic sauce improves with time—make it at least an hour ahead for best results.
- Chicken can be served with pita bread, fresh tomatoes, cucumber, parsley, and iceberg lettuce for a complete meal.
- For a dairy-free version, substitute the Greek yogurt with a plant-based yogurt alternative.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
