Craving something bold, flavorful, and totally satisfying? This Chicken Shawarma with Creamy Garlic Sauce is your new go-to! It’s packed with warm spices, perfectly roasted chicken, and a dreamy garlic sauce that ties it all together. Whether you’re piling it into a pita, tossing it on a salad, or serving it with rice, this Middle Eastern-inspired dish is surprisingly easy to make at home—no fancy tools or takeout menus required.
Why You’ll Love This Recipe
This Chicken Shawarma recipe is everything you want in a weeknight meal—or a weekend treat! The chicken is juicy, well-spiced, and roasted to perfection. The creamy garlic sauce? Tangy, garlicky, and completely irresistible. Plus, it’s totally customizable—wrap it in pita, serve it on rice, or build your own shawarma bowls. It’s also meal-prep friendly and perfect for feeding a crowd. Best of all, it tastes just like your favorite street food spot but made right in your kitchen.
Ingredients
You don’t need anything fancy to make this delicious Chicken Shawarma with Creamy Garlic Sauce at home. Most of the ingredients are pantry staples or easy to find at your local grocery store.
For the Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 3 tbsp plain Greek yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper (optional for heat)
- 1 tsp salt
- 1/2 tsp black pepper
For the Creamy Garlic Sauce:
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 3–4 cloves garlic, finely minced or grated
- 2 tbsp lemon juice
- Salt to taste
Optional for Serving:
- Warm pita or flatbread
- Chopped lettuce, cucumber, tomato, red onion
- Pickles or pickled turnips
- Fresh parsley or mint
Instructions
This recipe is super simple—just marinate, cook, blend the sauce, and assemble. Let’s break it down:
Step 1: Marinate the Chicken
- In a large bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, and all the spices.
- Add the chicken and toss until well coated.
- Cover and refrigerate for at least 1 hour (overnight is best for max flavor).
Step 2: Cook the Chicken
- Preheat your oven to 425°F (220°C) or heat a grill pan over medium-high heat.
- Arrange chicken on a lined baking sheet or cook on the pan, 5–7 minutes per side, until nicely browned and cooked through.
- Let it rest for a few minutes, then slice into thin strips.
Step 3: Make the Creamy Garlic Sauce
- In a small bowl, mix the mayonnaise, Greek yogurt, garlic, lemon juice, and a pinch of salt.
- Stir until smooth and creamy. Adjust salt or lemon to taste.
Step 4: Assemble Your Shawarma
- Warm your pita or flatbread.
- Add sliced chicken, veggies of choice, and a generous drizzle of creamy garlic sauce.
- Sprinkle with fresh herbs if desired—and enjoy!
Servings and Timing
This recipe makes enough for about 4 hearty servings, perfect for family dinner or meal prep. You can easily double it if you’re feeding a crowd or want leftovers (trust us—you’ll want leftovers).
⏳ Total Time Breakdown:
- Prep Time: 15 minutes
- Marinate Time: 1 hour (or overnight)
- Cook Time: 20–25 minutes
- Total Time: ~1 hour 40 minutes (with marination)
Tips and Variations
Want to make this recipe your own? Here are some easy ways to switch it up or tailor it to your taste:
- Swap the protein: Try it with lamb, beef, or even tofu or chickpeas for a vegetarian twist.
- Use a different base: Skip the pita and serve over rice, couscous, or a big salad bowl.
- Spice it up: Add extra cayenne or a dash of hot sauce for a spicier kick.
- Make it dairy-free: Use a plant-based yogurt and mayo for the garlic sauce.
- Add toppings: Hummus, feta cheese, or a drizzle of tahini are great additions.
- Quick version: Use rotisserie chicken and just make the sauce for a speedy shortcut.
Storage
Got leftovers? Lucky you! This Chicken Shawarma stores beautifully and tastes just as good the next day.
How to Store:
- Chicken: Let it cool completely, then store in an airtight container in the fridge for up to 4 days.
- Garlic Sauce: Keep in a sealed container in the fridge for up to 5 days. Give it a quick stir before using.
- Reheating: Warm chicken in a skillet over medium heat or microwave in 30-second bursts until heated through. Don’t overheat or it might dry out!
Frequently Asked Questions
1. Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine—just keep an eye on the cook time so they don’t dry out.
2. Is it necessary to marinate the chicken overnight?
Not necessary, but highly recommended! Even one hour helps, but overnight gives deeper flavor.
3. Can I make the garlic sauce ahead of time?
Yes! It actually tastes better after a few hours in the fridge. Make it up to 3 days ahead.
4. What’s the best way to reheat leftovers?
A quick warm-up in a skillet keeps the chicken juicy. Microwave works too—just don’t overdo it.
5. Is this recipe freezer-friendly?
Yes! You can freeze the cooked chicken in an airtight container for up to 2 months. Thaw and reheat before serving. (Skip freezing the garlic sauce.)
6. What’s a good side dish for this?
Try it with rice pilaf, tabbouleh, roasted veggies, or a simple cucumber salad.
7. Can I make this gluten-free?
Totally! Just serve it over rice or with gluten-free flatbread. All other ingredients are naturally gluten-free.
Conclusion
There you have it—flavor-packed, easy-to-make Chicken Shawarma with Creamy Garlic Sauce that brings Middle Eastern street food vibes straight to your kitchen. Whether you’re meal-prepping, feeding a crowd, or just treating yourself, this dish checks all the boxes: bold flavor, creamy goodness, and total comfort food status.
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Chicken Shawarma with Creamy Garlic Sauce
Craving something bold, flavorful, and totally satisfying? This Chicken Shawarma with Creamy Garlic Sauce is your new go-to! Packed with warm spices, perfectly roasted chicken, and a dreamy garlic sauce—it’s like your favorite street food made at home.
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 3 tbsp plain Greek yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 3–4 cloves garlic, finely minced or grated
- 2 tbsp lemon juice
- Salt to taste
- Warm pita or flatbread (optional)
- Chopped lettuce, cucumber, tomato, red onion (optional)
- Pickles or pickled turnips (optional)
- Fresh parsley or mint (optional)
Instructions
- In a large bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, and all the spices.
- Add the chicken and toss until well coated. Cover and refrigerate for at least 1 hour or overnight.
- Preheat oven to 425°F (220°C) or heat a grill pan over medium-high heat.
- Arrange chicken on a lined baking sheet or cook on the pan for 5–7 minutes per side, until browned and cooked through.
- Let chicken rest for a few minutes, then slice into thin strips.
- In a small bowl, mix the mayonnaise, Greek yogurt, garlic, lemon juice, and a pinch of salt until smooth and creamy.
- Warm your pita or flatbread, add sliced chicken, veggies of choice, and a generous drizzle of creamy garlic sauce. Top with fresh herbs if desired.
Notes
For best flavor, marinate chicken overnight. You can substitute with lamb, beef, tofu, or chickpeas. Make it dairy-free with plant-based yogurt and mayo. Use rotisserie chicken for a faster version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven or Grill
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 750mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 125mg
Keywords: chicken shawarma, garlic sauce, pita wrap, grilled chicken, Middle Eastern
