How To Make Garlic Sauce For Shawarma

A quick and easy chicken shawarma marinade – lemon and yogurt tenderize the lean chicken breasts while fresh garlic, parsley, and spices add tons of flavor. Served on pita bread with a tahini garlic sauce.

Chicken shawarma pita with tahini garlic sauce.

My maternal grandparents emigrated from Syria and settled in Westward Michigan, then although I grew upwards eating Eye Eastern food, in that location are merely a handful of Lebanese restaurants on this side of the country. As such, I grew upwards learning from my mother and grandmother how to make and perfect Lebanese recipes. This Craven Shawarma Pita with Tahini Garlic Sauce is a upshot of my family's culture and my childhood. Nosotros decided to wrap it into a pita with our favorite tahini garlic sauce, but information technology is smashing on its ain served with rice pilaf and a light-green salad too!

Ingredients

For the Shawarma marinade: lemon juice, plain yogurt, parsley, garlic, salt, allspice, cinnamon, and cayenne.
For the sauce: tahini, lemon juice, garlic, warm water, table salt and pepper.
For the wrap: pita, craven shawarma, tahini garlic sauce, with whatever combo of lettuce, tomato, bell pepper, and red onion.

How to Make Chicken Shawarma Pita with Tahini Garlic Sauce

Starting time your Chicken Shawarma Pita with Tahini Garlic Sauce by making the shawarma marinade.

Add together the plain yogurt to a medium sized bowl with the cinnamon, allspice, and cayenne.

Followed by freshly grated garlic, freshly squeezed lemon juice, and a touch of common salt.

Add some freshly minced parsley and stir until a creamy sauce is formed.

Add cubed chicken to the marinade and mix until evenly coated. Permit marinade in the fridge for at least 30 minutes, but preferably overnight.

Then set the chicken out on a prepared baking canvas and bake in the oven for 4-5 minutes on loftier, or throw it on the grill (my preferred method).

While the craven is marinating or cooking, make the tahini garlic sauce. Cascade tahini into a pocket-sized bowl.

Add lemon juice, grated garlic, and a touch of salt and pepper.

Slowly stir in warm water until you've reached desired consistency.

At present you're set up to get together the Chicken Shawarma Pita with Tahini Garlic Sauce. Kickoff past spreading the sauce onto some pita.

Follow with the chicken shawarma, and desired toppings of lettuce, tomato, onion, or bell pepper.

Liz grabbing chicken shawarma pita with tahini garlic sauce.

Wrap it all up, and bask this delicious lunch or dinner!

Like shooting fish in a barrel Substitutions

Make it vegetarian. Instead of chicken, use chickpeas! Or tofu, or vegan "craven."
No dairy? No problem. Luckily this meal already has very little dairy, simply you can replace the yogurt with kokosnoot yogurt, or a bit less conventional, apple sauce.

Often Asked Questions:

How do yous tenderize lean chicken breasts?

Evidently yogurt is a healthy way to tenderize lean craven breasts while besides adding an addictive tanginess. Plain yogurt is likewise packed with protein every bit well as magnesium and potassium.

What else tin can I use the Tahini Garlic sauce with?

How do I store leftover chicken shawarma?

Kept in an airtight container, it'll keep in the fridge for up to iv days.

More Lebanese Delights

Lemon Craven Orzo Soup
Lebanese Rice Salad
Za'atar Roasted Carrots and Dark-green Beans
Vegan Tomato Kibbeh
Lebanese Stuffed Kousa Squash

Did y'all try this Lebanese dish and love it? The next time you make it, snap a motion picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your repast.

Liz eating chicken shawarma pita with tahini garlic sauce.

This Craven Shawarma Pita with Tahini Garlic Sauce is not just easy and delicious, but brings with information technology a sense of home and comfort (at least for me). I love it, my husband loves it, my kids love it, and I know you will, besides.

No fork required.

Chicken Shawarma Pita with Tahini Garlic Sauce

19 reader reviews / iv.53 stars average

A quick and easy craven shawarma marinade – lemon and yogurt tenderize the lean chicken breasts while fresh garlic, parsley, and spices add together tons of season.

PREP: thirty mins

COOK: 10 mins

TOTAL: 40 mins

REVIEW Print

Servings: 4

Craven Shawarma

1 pound boneless (skinless chicken breasts – cut in two in cubes)
1 juice of lemon
½ cup plain low fat yogurt
¼ cup fresh parsley (minced)
three cloves garlic (grated)
i teaspoon salt
½ teaspoon allspice
½ teaspoon cinnamon
⅛ teaspoon cayenne

Tahini Garlic Sauce

2 tablespoons tahini
2 tablespoons lemon juice
ii tablespoons warm h2o
1 clove garlic (grated)
salt and pepper to taste
4 pitas
slices lettuce (tomato and red onion to serve)

In a modest bowl whisk together craven marinade: lemon juice, yogurt, minced parsley, grated garlic, table salt, allspice, cinnamon, and cayenne.
Pour marinade over chicken breast cubes in a resealable plastic bag or glass dish. Refrigerate for 30 minutes or upwardly to overnight.
While chicken is marinating, whisk together tahini garlic sauce in a small-scale basin. Check for seasoning and add together salt and pepper to taste; set aside.
To cook chicken, pre-rut grill or broiler to high rut. Spray grill or foil-lined broiler pan with not-stick spray. Grill or broil for four-5 minutes per set or until chicken is cooked through.
To serve, spread a quarter of the tahini garlic sauce downwardly the middle of each pita. Top with cooked chicken pieces, lettuce, tomato, and ruddy onion slices. Wrap tightly and slice in half earlier serving.

Remove craven from the refrigerator 10-15 minutes before you lot plan to grill or bake to help remove the chill.

Calories: 246 kcal Carbohydrates: 21 g Protein: 27.vii g Fatty: 5.4 k Saturated Fatty: 0.6 chiliad Polyunsaturated Fat: 4.eight g Cholesterol: 61 mg Sodium: 1008 mg Fiber: ane.8 yard Carbohydrate: iii chiliad