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Chicken Shawarma with Garlic Sauce

Chicken Shawarma with Garlic Sauce

A quick, weeknight take on the classic Lebanese dish, Chicken Shawarma with Garlic Sauce is packed full of flavor and easy to make!
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Prep Time 2 hours
Cook Time 15 minutes
Refrigeration Time 1 hour
Total Time 15 minutes
Course Main Course
Cuisine Lebanese, Middle Eastern
Servings 6 servings
Calories 277 kcal

Equipment

  • Grill or Skillet
  • air fryer
  • Bowls
  • measuring cups and spoons
  • Paper towels

Ingredients
  

Chicken Marinade

  • 2 pounds boneless, skinless chicken breast buy cutlets to skip a step
  • 2 tablespoons olive oil
  • 1 lemon zested and juiced
  • 3 tablespoons fat free chicken stock
  • 3 cloves garlic minced
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground coriander
  • 0.25 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • ground pepper to taste

Garlic Sauce

  • ⅔ cup nonfat, plain Greek yogurt
  • 2 cloves garlic grated
  • 1 teaspoon olive oil
  • 2 tablespoons lemon juice
  • 3-4 tablespoons almond milk or skim milk add more or less to reach desired consistency
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon black pepper

Optional Ingredients for Serving

  • pita
  • tomatoes
  • cucumber
  • parsley
  • iceberg lettuce

Instructions
 

Prep the Chicken

  • Cut chicken breasts in half length-wise (or buy chicken cutlets). Mix all marinade ingredients together in a large bowl and add chicken.
  • Coat chicken completely with marinade. Cover bowl and refrigerate for at least 2 hours or up to 24 hours.

Prep the Garlic Sauce

  • In a small bowl, mix all sauce ingredients together. Add more or less milk to reach your desired consistency. Refrigerate for at least an hour. It will get better the longer it sits and will last in your refrigerator for up to 5 days.

Cook the Chicken

  • Remove chicken from marinade. Discard the marinade and pat the chicken dry with paper towels.
  • FOR THE GRILL or SKILLET: Preheat grill or skillet to medium-high. Cook chicken for 3-4 minutes per side. Rest chicken, covered with tin foil, for 5 minutes before serving.
  • FOR THE AIR FRYER: Preheat air fryer to 370F. Cook chicken cutlets for 5 minutes, then slip and cook for another 4-5 minutes. Rest chicken, covered with tin foil, for 5 minutes before serving.

Notes

Adjust olive oil quantity for WW PersonalPoints calculation.

Nutrition

Serving: 3ouncesCalories: 277kcalCarbohydrates: 11gProtein: 40gFat: 7gFiber: 2gSugar: 3g
Keyword Chicken Shawarma, Easy Recipe, Garlic Sauce, Lebanese Dish, quick recipe, weeknight dinner
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