Chicken Shawarma with Creamy Garlic Sauce is a mouthwatering dish that brings together tender, flavorful marinated chicken with a rich and smooth garlic sauce that just melts in your mouth. The chicken is spiced with a blend of warm, aromatic herbs and spices that give it that classic Middle Eastern taste, while the creamy garlic sauce adds a cool, tangy contrast that makes every bite a winner.
I love making this recipe because it’s so easy to get that same delicious taste you find in your favorite shawarma takeout, but right at home. The secret for me is letting the chicken soak up those spices a little longer before cooking and whipping up the garlic sauce fresh with yogurt or mayo – it takes it to the next level of yum. Plus, the aroma while it’s cooking always fills the kitchen and makes everyone eager to eat!
My favorite way to serve this is stuffed in warm pita bread with some fresh veggies like cucumber, tomatoes, and parsley. Drizzle on more of the garlic sauce, and you’ve got a perfect, satisfying meal that’s great for lunch or dinner. It’s a crowd-pleaser too—I’ve noticed that once people try it, they keep asking for seconds. It’s simple, tasty, and always brings a little bit of sunshine to the table.
Key Ingredients & Substitutions
Chicken: I like using chicken thighs because they’re juicy and soak up the marinade well. If you prefer leaner meat, chicken breasts work fine too, just be careful not to overcook.
Spices: The mix of cumin, coriander, paprika, turmeric, cinnamon, and allspice is classic for shawarma. If you don’t have all, cumin and paprika are must-haves. You can skip or reduce cinnamon if you want less warmth.
Lemon Juice: It adds brightness and helps tenderize the meat. In a pinch, you can replace it with vinegar or even orange juice for a sweeter note.
Greek Yogurt or Mayonnaise: Both create a creamy garlic sauce. I prefer Greek yogurt for a tangy, lighter sauce. For dairy-free, try plain coconut yogurt or vegan mayo.
Pita Bread: Look for soft, fresh pita. If you can’t find pita, flatbreads or tortillas make good substitutes.
How Can I Get Tender, Flavorful Chicken Every Time?
Marinating is key. Let the chicken soak in the spice and lemon mix for at least an hour—overnight is even better. This allows the meat to absorb all the flavors and stay juicy.
- Slice the chicken thinly so it cooks evenly.
- Cook on medium-high heat to get a nice char without drying the meat.
- Don’t overcrowd the pan; cooking in batches helps the chicken brown properly.
- Rest the cooked chicken for a few minutes before assembling so juices settle.
Equipment You’ll Need
- Large mixing bowl – I use this to toss and marinate the chicken easily without making a mess.
- Skillet or grill pan – A heavy skillet helps get that nice char on the chicken, just like outdoor grilling.
- Whisk or spoon – for mixing the garlic sauce ingredients until smooth.
- Oven or toaster oven (optional) – to warm the pita bread quickly and evenly.
- Cutting board and sharp knife – for slicing chicken and vegetables cleanly.
Flavor Variations & Add-Ins
- Use chicken breasts instead of thighs for a leaner option, just watch for overcooking.
- Swap the Greek yogurt in the sauce with vegan mayo or coconut yogurt to make it dairy-free.
- Add sliced onions, pickles, or new herbs like mint or cilantro for extra freshness and flavor.
- For a spicier kick, mix in some cayenne pepper or chili flakes to the marinade or sauce.
Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground black pepper
- 1 tsp salt
- Juice of 1 lemon
For the Creamy Garlic Sauce:
- ½ cup plain Greek yogurt or mayonnaise
- 2 cloves garlic, finely minced or grated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Additional Ingredients:
- 4 pieces of pita bread or flatbread
- Fresh parsley, chopped (for garnish)
- Sliced cucumbers
- Sliced tomatoes
- Lettuce leaves
- French fries (optional, as the side)
Time Needed:
This recipe takes about 15 minutes for prep, plus at least 1 hour to marinate the chicken (overnight is even better for deeper flavor). Cooking time is about 10-15 minutes, and warming the pita just 2-3 minutes. So plan for roughly 1 hour and 30 minutes total if marinating ahead.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, black pepper, salt, and lemon juice. Add the thinly sliced chicken and toss everything well so the chicken is completely coated. Cover the bowl and place it in the fridge. Let it marinate for at least 1 hour—longer if you can!
2. Make the Creamy Garlic Sauce:
In a small bowl, combine Greek yogurt or mayonnaise with finely minced garlic, lemon juice, olive oil, salt, and pepper. Stir nicely until the sauce is smooth. Taste it and add more salt or lemon juice if you like. Keep the sauce in the fridge until you’re ready to use.
3. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer; cook in batches if needed to avoid overcrowding. Cook for about 5-7 minutes on each side or until the chicken is browned and cooked through, with some nice charred bits for that shawarma flavor.
4. Warm the Pita:
Warm your pita bread in a dry skillet or in the oven for 2-3 minutes, just until they’re soft and easy to fold.
5. Assemble Your Shawarma:
Place a warm pita on a plate, pile on a generous amount of the cooked chicken, then drizzle over some creamy garlic sauce. Add fresh cucumber slices, tomato slices, and lettuce leaves. Sprinkle chopped parsley on top for a fresh finish.
6. Serve and Enjoy:
Serve your shawarma wraps with extra garlic sauce on the side and French fries if you like a classic accompaniment. Dig in while it’s warm and enjoy the delicious flavors!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before marinating. This helps the marinade penetrate properly and ensures even cooking.
Can I Make the Garlic Sauce Ahead of Time?
Absolutely! The garlic sauce actually tastes better if it sits for a bit to let the flavors blend. Prepare it up to 2 days before and keep it refrigerated in an airtight container.
How Should I Store Leftover Shawarma?
Store any leftover cooked chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in a skillet over medium heat to retain juiciness before assembling.
What Can I Use Instead of Pita Bread?
If you don’t have pita, flatbreads, naan, or tortillas work well too. Just warm them lightly so they’re soft and flexible for wrapping the shawarma.
