Mississippi Pot Roast – Easy Slow Cooker Chuck Roast Recipe
This Chicken Shawarma with Garlic Sauce Recipe is bursting with bold Middle Eastern flavors! Marinated chicken grilled to perfection, wrapped in soft pita, and topped with creamy garlic sauce—perfect for lunch, dinner, or meal prep. Authentic, easy, and absolutely irresistible.
Equipment
- Mixing bowls
- Whisk or blender
- Skillet, grill pan, or oven tray
- Tongs
- Sharp knife
- Airtight containers
Ingredients
For Chicken Marinade:
- 1.5 lbs (700g) boneless chicken thighs or breasts
- 1 cup plain yogurt (Greek or dairy-free)
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
- ¼ tsp cinnamon
- Salt and pepper to taste
For Garlic Sauce:
- 4 cloves garlic
- ½ cup mayonnaise or yogurt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt to taste
Optional Toppings:
- Pickled turnips
- Cucumbers
- Tomatoes
- Fresh parsley
- Fries (for wrap variation)
- Pita, lavash, or flatbread
Instructions
Marinate Chicken:
- In a bowl, mix yogurt, lemon juice, garlic, and spices. Coat chicken thoroughly. Cover and refrigerate for at least 1 hour (overnight preferred).
Cook Chicken:
- Heat skillet or oven to medium-high. Cook chicken until golden and slightly charred, about 6–8 minutes per side. Let rest for 5 minutes, then slice thinly.
Make Garlic Sauce:
- Blend garlic, mayo/yogurt, lemon juice, olive oil, and salt until smooth. Adjust consistency with water if needed.
Assemble:
- Layer sliced chicken, garlic sauce, and toppings into warm pita or over rice. Add fries inside wrap for a street-food twist.
Notes
- Full-fat yogurt yields the most tender chicken.
- Resting the chicken before slicing keeps it juicy.
- Garlic sauce can be made ahead and stored for up to 5 days.
- For vegan variation, use tofu or jackfruit and swap mayo for tahini.
- Spice it up with chili flakes or harissa in the sauce.