Chicken Shawarma with Creamy Garlic Sauce is a flavorful Middle Eastern-inspired dish featuring tender marinated chicken, grilled or baked to perfection, and served with a rich, tangy garlic sauce. Wrapped in pita or served over rice, it’s a vibrant, customizable meal that’s easy to prepare and packed with spice.
Why You’ll Love This Recipe
- Bold, aromatic shawarma spices
- Juicy, well-seasoned chicken
- Creamy garlic sauce adds richness
- Easy to make ahead or meal prep
- Great for wraps, bowls, or salads
- Customizable with toppings
- Gluten-free adaptable
- High-protein and satisfying
- Suitable for weeknights or gatherings
- Restaurant-quality flavor at home
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- For the chicken marinade:
- Boneless skinless chicken thighs or breasts
- Olive oil
- Lemon juice
- Garlic
- Ground cumin
- Smoked paprika
- Turmeric
- Ground coriander
- Cinnamon
- Salt and black pepper
- Optional: cayenne or chili flakes for heat
- For the creamy garlic sauce:
- Greek yogurt
- Mayonnaise
- Fresh garlic, minced
- Lemon juice
- Olive oil
- Salt and pepper
- Optional: ground cumin for depth
- Optional toppings and sides:
- Warm pita or flatbread
- Sliced cucumber, tomato, lettuce
- Pickled onions or turnips
- Crumbled feta
- Cooked rice or salad greens
Directions
- Marinate the chicken
- In a bowl, combine olive oil, lemon juice, garlic, and spices. Add chicken and coat evenly.
- Cover and refrigerate for at least 1 hour, ideally overnight.
- Cook the chicken
- Grill, bake, or pan-fry until the chicken reaches 165°F internally and is golden brown. Let rest before slicing.
- Make the garlic sauce
- Mix yogurt, mayonnaise, garlic, lemon juice, olive oil, salt, and pepper in a bowl. Chill for 30 minutes to let flavors develop.
- Assemble the shawarma
- Warm pita or flatbread, spread garlic sauce, add chicken and toppings. Roll or fold and serve.
Servings and timing
- Servings: 4
- Prep time: 10–15 minutes (plus marinating)
- Cook time: 15–20 minutes
- Total time: 30–35 minutes (not including marination)
Variations
- Use tofu or tempeh for a vegetarian version
- Add pickled vegetables for crunch
- Make it spicy with hot sauce or harissa
- Use all yogurt for a lighter sauce
- Serve over rice instead of in wraps
- Add fries to wraps for extra texture
- Swap Greek yogurt for sour cream in sauce
- Bake in the oven with vegetables
- Add fresh herbs like parsley or mint
- Use tahini sauce as an alternative dressing
storage/reheating
- Storage:
- Store cooked chicken and sauce separately in airtight containers in the fridge for up to 4 days.
- Reheating:
- Reheat chicken in a skillet or oven. Do not microwave the garlic sauce—serve it cold or room temperature.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well but may cook faster. Watch for doneness to prevent drying out.
2. What’s the best cooking method for shawarma?
Grilling gives the most authentic flavor, but oven-roasting or pan-searing works great too.
3. How long should I marinate the chicken?
At least 1 hour, but overnight yields the best flavor.
4. Can I make the garlic sauce dairy-free?
Yes, use dairy-free yogurt and mayo alternatives.
5. Is this dish gluten-free?
Yes, just use gluten-free wraps or serve over rice or salad.
6. What if I don’t have all the spices?
You can use a store-bought shawarma spice blend as a shortcut.
7. Can I make this ahead of time?
Yes, both the chicken and sauce can be made in advance and stored in the fridge.
8. What are the best toppings?
Tomatoes, cucumbers, pickled onions, lettuce, feta, and fresh herbs are all great additions.
9. Can I freeze the marinated chicken?
Yes, freeze it in the marinade and thaw before cooking.
10. What should I serve with it?
Pair with hummus, tabbouleh, rice, or a simple side salad.
Conclusion
Chicken Shawarma with Creamy Garlic Sauce is a delicious, spice-filled dish that brings Middle Eastern flavors to your table. With minimal prep and maximum flavor, it’s a recipe you’ll return to again and again—whether for a quick dinner or a flavorful gathering centerpiece.
PrintChicken Shawarma with Creamy Garlic Sauce
Juicy, spice‑marinated chicken cooked to tender perfection, wrapped in warm pita and drizzled with a rich, creamy garlic sauce—a flavorful Middle Eastern classic.
- Prep Time: 10 minutes active + 30 minutes marinating
- Cook Time: 10–12 minutes
- Total Time: 40–45 minutes
- Yield: 4 servings (4 wraps) 1x
- Category: Entree / Street Food
- Method: Pan‑Sauté (or Grill)
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
- 1 lb boneless, skinless chicken thighs (or breasts), sliced thinly
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp chili powder or cayenne (optional)
- 1 tsp sea salt
- ½ tsp black pepper
- Juice of ½ lemon
- — For assembly —
- 4 pita breads or flatbreads
- Sliced tomatoes, cucumbers, and red onion
- Chopped lettuce or fresh parsley
- Pickles or turnips (optional)
- — For Creamy Garlic Sauce —
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 2–3 garlic cloves, minced
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- Salt and pepper, to taste
Instructions
- Mix olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, chili (if using), salt, pepper, and lemon juice in a bowl.
- Add chicken slices, toss to coat, and marinate for 30 minutes (up to 2 hours) in refrigerator.
- Meanwhile, whisk together Greek yogurt, mayonnaise, garlic, lemon juice, olive oil, salt, and pepper for the sauce; refrigerate until serving.
- Heat a large skillet or grill pan over medium‑high heat. Cook chicken in batches for 4–5 minutes per side until browned and cooked through.
- Warm pitas in oven or on pan until pliable.
- Slice cooked chicken as needed and assemble: spread creamy garlic sauce on pita, add chicken, veggies, pickles, and extra sauce.
- Roll or fold pita, garnish with parsley if desired, and serve immediately.
Notes
- Marinate longer (up to 8 h) for deeper flavor.
- For crispy edges, broil the chicken briefly after pan‑searing.
- Halal diners can use halal‑certified chicken.
- Sauce can be made ahead and stored up to 2 days in fridge.
- Serve with hummus, tabbouleh, or fries for a full spread.
Nutrition
- Serving Size: 1 wrap with sauce
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 810 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 100 mg