Chicken Shawarma with Creamy Garlic Sauce is a delicious and flavorful dish that brings together tender, spiced chicken slices and a smooth, garlicky sauce that just melts in your mouth. The chicken is marinated with warm spices like cumin, paprika, and turmeric, giving it that authentic Middle Eastern taste, and the creamy garlic sauce adds the perfect cool and rich touch to each bite.
I love making chicken shawarma at home because it’s so easy to prepare but feels super special. One tip I always follow is to let the chicken marinate for a few hours if I can—it really helps the spices soak in and makes every bite more tasty. Plus, that creamy garlic sauce is my favorite part; it’s simple to whip up and takes the whole meal to the next level.
My favorite way to enjoy this dish is wrapped in warm pita bread with fresh veggies like cucumbers, tomatoes, and a sprinkle of parsley. It’s perfect for lunch or a casual dinner, and I find that everyone around the table loves how juicy the chicken is and how the garlic sauce adds a lovely, mellow flavor. It’s definitely one of those meals I like to share with friends because it’s so comforting and satisfying.
Key Ingredients & Substitutions
Chicken Thighs or Breasts: Thighs add more juiciness and flavor because they have a bit of fat, but breasts work too if you want leaner meat. Just slice thinly for quick cooking.
Spices: The blend of cumin, paprika, turmeric, coriander, cinnamon, and cayenne gives that classic shawarma flavor. If you don’t have all, focus on cumin, paprika, and turmeric to keep the warmth and color.
Greek Yogurt & Mayonnaise: These make the creamy garlic sauce rich and tangy. If you prefer dairy-free, try using a dairy-free yogurt and vegan mayo instead—still tasty!
Garlic: Fresh garlic is key for a bright, sharp flavor in the sauce. Grated garlic blends in smoothly and gives lots of punch without chunks.
How Do You Get the Chicken Tender and Flavorful?
Marinating the chicken is the most important step! The spices, oil, and lemon juice break down the meat slightly and add great flavor. Here’s how to get it just right:
- Mix the spices and olive oil well to create a paste.
- Coat the chicken slices thoroughly to ensure every piece absorbs the flavors.
- Let it rest in the fridge at least 1 hour; 3-4 hours or overnight is better for more intense taste.
- Cook on medium-high heat for a nice char while keeping the inside juicy.
This time and seasoning make all the difference between plain grilled chicken and delicious chicken shawarma you’ll want to eat again and again!
Equipment You’ll Need
- Large mixing bowl – I like it because it’s easy to toss the chicken with all the marinade spices.
- Grill pan or skillet – perfect for getting a good sear and char on the chicken slices.
- Whisk – helps mix the creamy garlic sauce until smooth and well combined.
- Small bowl – for whisking together the garlic sauce ingredients.
- Toasting rack or oven-safe plate – for warming the pita bread without it getting soggy.
Flavor Variations & Add-Ins
- Swap chicken for lamb or beef strips for a different meat flavor that still works great with spices.
- Add a few chopped pickles or olives inside the wrap for extra tang and saltiness.
- Use fresh herbs like mint or parsley in the garlic sauce to add a boost of bright flavor.
- Mix in some crispy chopped onions or a drizzle of tahini for more depth and texture.
Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Juice of 1 lemon
For the Creamy Garlic Sauce:
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 3 cloves garlic, minced or grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley or cilantro (optional)
To Serve:
- Warm pita bread or flatbreads
- Fresh parsley or cilantro, chopped for garnish
- Lemon wedges
- Optional: thinly sliced onions, cucumbers, tomatoes or pickles
- Optional: French fries on the side (as pictured)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 1 hour for marinating the chicken (preferably 3-4 hours or overnight for best flavor). Cooking the chicken takes about 10 minutes, and warming the pita bread just a few minutes. Overall, plan on about 1 hour and 30 minutes or more including marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix olive oil with all the spices: cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Add the thinly sliced chicken pieces and toss everything well until the chicken is fully coated. Squeeze in the juice of one lemon and mix it again. Cover the bowl and let it marinate in the fridge for at least 1 hour, or better yet 3-4 hours or overnight, so the flavors really soak in.
2. Prepare the Creamy Garlic Sauce:
Whisk together the Greek yogurt, mayonnaise, minced garlic, lemon juice, and olive oil in a small bowl. Add salt and black pepper to taste. If you like, stir in some chopped fresh parsley or cilantro for extra freshness. Keep the sauce in the fridge until you are ready to serve.
3. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Place the marinated chicken slices in a single layer (you may need to cook in batches to avoid overcrowding). Cook each side about 4-5 minutes until the chicken is nicely browned and cooked through, juicy on the inside with a bit of a char on the outside.
4. Warm the Pita Bread:
Warm your pita or flatbreads in a dry skillet or oven for a few minutes until soft and easy to fold.
5. Assemble the Shawarma Wraps:
Lay the warm pita on a plate, add a generous spoonful of creamy garlic sauce inside, then top with a good portion of the cooked chicken. Garnish with chopped parsley or cilantro and add any optional sliced veggies like onions, cucumbers, tomatoes, or pickles.
6. Serve:
Serve the wraps right away with extra garlic sauce on the side and lemon wedges for squeezing. Add fries or a fresh salad if you like for a complete meal.
Enjoy your tender, flavorful chicken shawarma wrapped in soft pita with the cool and creamy garlic sauce – a perfect meal to share!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator before marinating to ensure even cooking and proper absorption of the spices.
Can I Make the Creamy Garlic Sauce Ahead of Time?
Absolutely! The sauce tastes even better after sitting for a few hours. Prepare it up to 1 day in advance and keep it refrigerated.
How Should I Store Leftovers?
Store any leftover cooked chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a skillet or microwave before serving.
Can I Use Other Meats Instead of Chicken?
Yes! Beef or lamb strips work well with the same spice blend if you want a different flavor profile. Just adjust the cooking time based on the meat you use.
