Chicken Shawarma with Tzatziki Sauce
Chicken Shawarma with Tzatziki Sauce
Ingredients
For the Chicken Shawarma
- 2 pounds boneless, skinless chicken thighs, thinly sliced
- 2 tablespoons tomato paste
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 2 garlic heads
- 2 tablespoons olive oil, for drizzling
- 1/4 cup fresh parsley, chopped, for garnish
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1 cucumber, grated and squeezed dry
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Side Salad
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
For Serving
- 4 flatbread, such as pita bread
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
Prepare the chicken marinade: In a large bowl, combine the thinly sliced chicken thighs, tomato paste, 1/4 cup plain Greek yogurt, 2 tablespoons lemon juice, 1/4 cup olive oil, cumin, smoked paprika, cayenne pepper, 1 1/2 teaspoons salt, ground coriander, and turmeric. Mix thoroughly until the chicken is evenly coated. Set aside.
⏱️ 10 min
- 3
Prepare the garlic: Slice off the top 1/4 inch of each whole garlic head to expose the cloves. Drizzle each head with a little olive oil and sprinkle with a pinch of salt. Wrap each garlic head tightly in aluminum foil.
⏱️ 2 min
- 4
Arrange for roasting: Transfer the marinated chicken to a large baking dish, spreading it in a single layer as much as possible. Place the foil-wrapped garlic heads in the baking dish alongside the chicken. Drizzle the chicken with the remaining 2 tablespoons of olive oil.
⏱️ 3 min
- 5
Roast the chicken and garlic: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and slightly browned, and the garlic is very soft. Stir the chicken halfway through cooking for even browning.
⏱️ 30 min•🌡️ 400
- 6
Finish the chicken: Once roasted, carefully remove the garlic heads from their foil. Squeeze the soft roasted garlic cloves out of their skins and mash them with a fork. Stir the mashed garlic into the cooked chicken. Garnish with chopped fresh parsley.
⏱️ 5 min
- 7
Prepare the tzatziki sauce: While the chicken roasts, grate the cucumber. Place the grated cucumber in a clean kitchen towel or paper towels and squeeze out as much excess water as possible. In a medium bowl, combine the squeezed cucumber with 1 cup plain Greek yogurt, mayonnaise, 1 tablespoon lemon juice, chopped fresh dill, 1/2 teaspoon salt, and black pepper. Mix well until smooth and creamy.
⏱️ 10 min
- 8
Prepare the side salad: In a separate bowl, combine the thinly sliced red onion, halved cherry tomatoes, diced cucumber, and chopped fresh parsley. Drizzle with 1 tablespoon of olive oil and toss gently to combine.
⏱️ 5 min
- 9
Warm the flatbread: Warm the flatbread (pita bread) according to package instructions, either in a dry skillet, microwave, or oven.
⏱️ 2 min
- 10
Assemble the shawarma: Lay a warm flatbread flat. Spread a generous amount of tzatziki sauce onto the bread. Top with a portion of the chicken shawarma, followed by a spoonful of the fresh side salad. Fold or roll the flatbread to create a wrap and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma with Tzatziki Sauce
Ingredients
For the Chicken Shawarma
- 2 pounds boneless, skinless chicken thighs, thinly sliced
- 2 tablespoons tomato paste
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 2 garlic heads
- 2 tablespoons olive oil, for drizzling
- 1/4 cup fresh parsley, chopped, for garnish
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1 cucumber, grated and squeezed dry
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Side Salad
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
For Serving
- 4 flatbread, such as pita bread
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
Prepare the chicken marinade: In a large bowl, combine the thinly sliced chicken thighs, tomato paste, 1/4 cup plain Greek yogurt, 2 tablespoons lemon juice, 1/4 cup olive oil, cumin, smoked paprika, cayenne pepper, 1 1/2 teaspoons salt, ground coriander, and turmeric. Mix thoroughly until the chicken is evenly coated. Set aside.
⏱️ 10 min - 3
Prepare the garlic: Slice off the top 1/4 inch of each whole garlic head to expose the cloves. Drizzle each head with a little olive oil and sprinkle with a pinch of salt. Wrap each garlic head tightly in aluminum foil.
⏱️ 2 min - 4
Arrange for roasting: Transfer the marinated chicken to a large baking dish, spreading it in a single layer as much as possible. Place the foil-wrapped garlic heads in the baking dish alongside the chicken. Drizzle the chicken with the remaining 2 tablespoons of olive oil.
⏱️ 3 min - 5
Roast the chicken and garlic: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and slightly browned, and the garlic is very soft. Stir the chicken halfway through cooking for even browning.
⏱️ 30 min•🌡️ 400 - 6
Finish the chicken: Once roasted, carefully remove the garlic heads from their foil. Squeeze the soft roasted garlic cloves out of their skins and mash them with a fork. Stir the mashed garlic into the cooked chicken. Garnish with chopped fresh parsley.
⏱️ 5 min - 7
Prepare the tzatziki sauce: While the chicken roasts, grate the cucumber. Place the grated cucumber in a clean kitchen towel or paper towels and squeeze out as much excess water as possible. In a medium bowl, combine the squeezed cucumber with 1 cup plain Greek yogurt, mayonnaise, 1 tablespoon lemon juice, chopped fresh dill, 1/2 teaspoon salt, and black pepper. Mix well until smooth and creamy.
⏱️ 10 min - 8
Prepare the side salad: In a separate bowl, combine the thinly sliced red onion, halved cherry tomatoes, diced cucumber, and chopped fresh parsley. Drizzle with 1 tablespoon of olive oil and toss gently to combine.
⏱️ 5 min - 9
Warm the flatbread: Warm the flatbread (pita bread) according to package instructions, either in a dry skillet, microwave, or oven.
⏱️ 2 min - 10
Assemble the shawarma: Lay a warm flatbread flat. Spread a generous amount of tzatziki sauce onto the bread. Top with a portion of the chicken shawarma, followed by a spoonful of the fresh side salad. Fold or roll the flatbread to create a wrap and serve immediately.
⏱️ 5 min