Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine in this chicken shawarma recipe. Just be careful not to overbake them as they dry out faster than thighs. Pull them from the oven as soon as they hit 165 degrees F.

My chicken came out dry. What went wrong?

This usually happens from skipping the marinade time or overcooking. Make sure to marinate for at least 2 hours and use a meat thermometer to avoid overdoing it. Chicken thighs are more forgiving than breasts if you tend to run long on cook time.

Can I freeze the garlic sauce?

Freezing the garlic sauce is not recommended because the mayo and yogurt base can separate and become watery after thawing. It only takes a few minutes to whip up a fresh batch, so it is worth making it fresh each time.

Chicken Shawarma with Garlic Sauce

Name: Chicken Shawarma with Garlic Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 40 min
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 1/4 cup olive oil; 1/4 cup fresh lemon juice; 4 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup mayonnaise; 1/4 cup plain yogurt; 4 cloves garlic, minced; 2 tablespoons lemon juice; 1 tablespoon olive oil; Salt to taste; Pita bread or rice, for serving; Tomatoes, sliced; Cucumbers, sliced; Red onions, thinly sliced; Pickles; Fresh parsley

Chicken Shawarma with Garlic Sauce

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Authentic chicken shawarma with a creamy homemade garlic sauce. Juicy spiced chicken thighs marinated in Middle Eastern spices and oven-roasted to perfection. High protein and great for wraps or rice bowls.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 2 hours 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Bake
Cuisine: Middle Eastern

Ingredients

Scale

2 lbs boneless, skinless chicken thighs
1/4 cup olive oil
1/4 cup fresh lemon juice
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup mayonnaise
1/4 cup plain yogurt
4 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon olive oil
Salt to taste
Pita bread or rice, for serving
Tomatoes, sliced
Cucumbers, sliced
Red onions, thinly sliced
Pickles
Fresh parsley

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Instructions

In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, cloves, salt, and pepper until combined.
Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best results.
Preheat oven to 400 degrees F (200 degrees C).
Arrange chicken in a single layer on a baking sheet. Bake for 25 to 30 minutes until edges are slightly charred and internal temperature reaches 165 degrees F.
While chicken bakes, stir together mayonnaise, yogurt, minced garlic, lemon juice, olive oil, and salt in a small bowl until smooth. Adjust salt to taste.
Let chicken rest for 5 minutes, then slice thinly against the grain.
Serve warm with pita or rice, drizzled with garlic sauce and topped with fresh vegetables and pickles.

Notes

Chicken thighs stay juicier than breasts and are strongly recommended for this recipe. If using chicken breasts, watch the cook time carefully and pull at exactly 165 degrees F.
Marinate overnight for the deepest, most authentic flavor. The garlic sauce doubles as a dip or sandwich spread and keeps in the fridge for up to 5 days.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 2 g
Sodium: 620 mg
Fat: 34 g
Saturated Fat: 7 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 185 mg

Find it online: https://www.benefitiany.com/easy-chicken-shawarma-with-garlic-sauce/