Chicken Shawarma with Creamy Garlic Sauce

This Chicken Shawarma with Creamy Garlic Sauce brings all the bold, comforting flavors of the Middle East to my kitchen. Marinated in aromatic spices and grilled to perfection, this dish is an irresistible combination of juicy chicken and velvety garlic sauce, wrapped in warm pita with fresh toppings.

Why You’ll Love This Recipe

I love how this recipe transforms simple chicken into something exotic and deeply flavorful. The spice blend creates a warm, slightly smoky taste, while the creamy garlic sauce adds a rich, tangy finish. It’s versatile too—I enjoy it as a sandwich, a salad topper, or served over rice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Shawarma:

• 2 lbs boneless, skinless chicken thighs or breasts

• 3 tbsp plain yogurt

• 3 tbsp olive oil

• 1 tbsp lemon juice

• 4 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp smoked paprika

• 1 tsp ground turmeric

• ½ tsp ground cinnamon

• ½ tsp cayenne pepper (optional)

• 1½ tsp salt

• ½ tsp black pepper

For the Creamy Garlic Sauce:

• ½ cup mayonnaise

• ¼ cup Greek yogurt

• 3 cloves garlic, minced

• 1 tbsp lemon juice

• ½ tsp salt

• 1 tbsp olive oil

Additional (Optional):

• Warm pita bread

• Sliced cucumbers, tomatoes, onions

• Fresh parsley or cilantro

• Pickled turnips or pickles

Directions

1. Marinate the Chicken: I mix yogurt, olive oil, lemon juice, garlic, and all spices in a bowl. I coat the chicken thoroughly, cover it, and refrigerate it for at least 1 hour, preferably overnight.

2. Cook the Chicken: I grill or pan-sear the marinated chicken on medium-high heat for about 6–8 minutes per side until it’s golden and cooked through (internal temperature 165°F/75°C). I let it rest for 5 minutes, then slice it thinly.

3. Prepare the Garlic Sauce: In a bowl, I whisk together mayo, Greek yogurt, garlic, lemon juice, salt, and olive oil until smooth.

4. Assemble and Serve: I warm pita bread, spread garlic sauce, and add sliced chicken and toppings like cucumber, tomato, and onion. A sprinkle of parsley or cilantro finishes it off.

Servings and timing

This recipe serves 4–6 people.

• Prep time: 15 minutes

• Marinating time: 1 hour to overnight

• Cook time: 15 minutes

• Total time: ~1 hour 30 minutes

Variations

• I sometimes swap mayo in the sauce for more Greek yogurt to lighten it up.

• For extra crunch, I toss in shredded cabbage or lettuce.

• I use tofu or portobello mushrooms for a vegetarian version.

• Adding harissa or chili paste brings more heat.

• I like trying different wraps like lavash or even lettuce wraps for a low-carb option.

Storage/reheating

I store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, I gently warm the chicken in a skillet or oven until hot. The garlic sauce stays great cold or at room temp—perfect for quick wraps or bowls.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, I use both. Thighs are juicier, but breasts work just fine and are a bit leaner.

2. Can I grill the chicken?

Absolutely. I prefer a grill when I want that authentic charred flavor.

3. How long should I marinate the chicken?

I try for at least 1 hour, but overnight gives the best flavor infusion.

4. Can I make the garlic sauce ahead of time?

Yes, I often make it a day in advance—it even tastes better after sitting in the fridge.

5. What can I serve with this?

I pair it with rice pilaf, tabbouleh, or a simple green salad for a complete meal.

Conclusion

This Chicken Shawarma with Creamy Garlic Sauce is a personal favorite. It’s packed with flavor, easy to prepare, and endlessly customizable. Whether I’m cooking for a crowd or meal prepping for the week, this dish always hits the mark.