Chicken Shawarma with Creamy Garlic Sauce

Serving: Serve this chicken shawarma with pita bread, rice, or a fresh salad for a complete meal. You can also make wraps by adding the chicken and sauce to pita or flatbreads.

Storage: Store leftover chicken and garlic sauce separately in airtight containers in the refrigerator for up to 3 days. The sauce can be refrigerated for up to 5 days.

Variations
Vegetarian Version: Use roasted vegetables, like cauliflower or zucchini, in place of chicken for a vegetarian shawarma.

Spicy Version: Add more cayenne pepper or a dash of chili flakes to the marinade for extra heat.

Different Protein: This recipe works well with lamb or beef, which can be substituted for chicken.

FAQ
Can I use chicken breast instead of thighs?
Yes, chicken breast will work, though it might be slightly drier than thighs. Be sure to marinate the chicken to keep it moist.

Can I make the garlic sauce ahead of time?
Yes, the garlic sauce can be made up to 24 hours ahead and stored in the fridge.

How do I know when the chicken is done cooking?
The internal temperature should reach 165°F (75°C). You can also check by cutting into the thickest part of the chicken to ensure it’s no longer pink inside.