Chicken Shawarma with Creamy Garlic Sauce is a delicious and flavorful dish that brings together tender, spiced chicken with a rich, garlicky sauce that you’ll want to drizzle on everything. The chicken is marinated with warm spices like cumin, paprika, and turmeric, then roasted or grilled until juicy and slightly crispy on the edges. The creamy garlic sauce adds the perfect tangy and smooth finish that makes this dish truly special.
I love making this shawarma recipe because it’s like a little trip to the Middle East right in my own kitchen. The smell alone from the spices cooking up gets everyone excited around the house. My best tip is to marinate the chicken for a few hours or even overnight so all those flavors really soak in – it’s worth the wait, I promise!
One of my favorite ways to enjoy chicken shawarma is wrapped in warm pita bread with fresh veggies like cucumber, tomato, and a sprinkle of fresh parsley. Sometimes I throw in some pickles for an extra tangy crunch. It’s a simple meal that feels satisfying and fresh, perfect for lunch or dinner. Plus, the creamy garlic sauce can be used as a dip, dressing, or spread, making leftovers just as good the next day.
Key Ingredients & Substitutions
Chicken: Thighs give more flavor and stay juicy, but breasts are leaner and work well too. If you want a vegetarian twist, try marinated grilled mushrooms or seitan.
Yogurt: It tenderizes the chicken and adds tang. Use Greek yogurt for creaminess, or swap for dairy-free yogurt if needed.
Spices: The mix of cumin, paprika, turmeric, coriander, cinnamon, and allspice creates that classic shawarma flavor. If you miss one, a bit more paprika or cumin helps keep the taste close.
Garlic: Fresh garlic is key both in the marinade and sauce for punchy flavor. Roasted garlic can make the sauce milder and sweeter if preferred.
Greek Yogurt & Mayo (Sauce): This combo makes a rich, creamy sauce. You can swap mayo for more yogurt or use a plant-based mayo for a lighter or vegan option.
Pita Bread: Warm and soft pita is best for wrapping, but flatbreads or even tortillas can work in a pinch.
How Can I Get Perfectly Tender and Flavorful Chicken Shawarma?
Marinating is the secret to tender and tasty chicken. Here’s how you do it right:
- Mix your marinade well to coat chicken evenly.
- Let the chicken sit in the fridge for at least 2 hours; overnight is even better to soak up all the spices.
- Cook chicken on medium-high heat to get a nice sear without drying out—avoid crowding the pan.
- Cook in batches if needed and keep warm while finishing all pieces.
Following these steps keeps your chicken juicy with a tasty crisp on the outside—just like shawarma from a street vendor.
Equipment You’ll Need
- Large mixing bowl – I use this to mix the marinade and coat the chicken evenly. It’s simple and keeps everything tidy.
- Skillet or grill pan – Perfect for cooking the chicken quickly and getting those tasty charred bits.
- Small bowl – Handy for mixing the creamy garlic sauce until smooth and creamy.
- Cooking tongs or spatula – Easy to handle the chicken and turn it without mess.
- Oven or toaster oven (optional) – Great for warming up the pita breads so they stay soft and warm.
Flavor Variations & Add-Ins
- Use chicken thighs for more flavor and juiciness, or try turkey or beef for a different meat twist.
- Make the sauce with Greek yogurt and lemon, but add chopped fresh herbs like cilantro or parsley for extra freshness.
- Stuff the wraps with roasted vegetables like peppers or grilled zucchini if you want a veggie version.
- Add a splash of hot sauce or cayenne in the marinade for a spicy kick.
Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1 ½ lbs boneless, skinless chicken thighs or breasts, thinly sliced
- 3 tbsp plain yogurt
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lemon
For the Creamy Garlic Sauce:
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 3 cloves garlic, finely minced or grated
- 1 tbsp lemon juice
- 1 tsp olive oil
- Salt and black pepper to taste
For Serving:
- Small pita breads or flatbreads
- Sliced cucumbers
- Sliced tomatoes
- Thinly sliced red onions
- Shredded lettuce or chopped iceberg
- Fresh parsley, chopped (optional)
- Pickles (optional)
Time Needed:
You’ll need about 10 minutes to prepare the marinade and chicken, at least 2 hours to marinate (overnight is best if you have time), 15 minutes to cook the chicken, and 5 minutes to prepare the sauce and assemble your wraps. Overall, about 2.5 to 3 hours, mostly hands-off time during marinating.
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a large bowl, mix together yogurt, olive oil, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, cayenne pepper, salt, black pepper, and lemon juice. Stir well until the marinade is smooth and the spices are evenly combined.
2. Marinate the Chicken:
Add the thinly sliced chicken to the marinade. Toss everything together so the chicken is completely coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to let the flavors soak in. For best results, marinate overnight.
3. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Add chicken slices in batches, ensuring not to overcrowd the pan. Cook each batch for about 5-7 minutes per side, or until the chicken is browned, cooked through, and has a slight crisp on the edges. Transfer cooked chicken to a plate and keep warm.
4. Make the Creamy Garlic Sauce:
In a small bowl, combine Greek yogurt, mayonnaise, minced garlic, lemon juice, and olive oil. Season with salt and black pepper to your taste. Stir until the sauce is smooth and creamy. Adjust lemon juice or garlic if you prefer more tang or pungency.
5. Warm the Pita Breads:
Heat pita or flatbreads briefly in a dry skillet or oven until warm and soft, making them easy to fold for the wraps.
6. Assemble the Shawarma Wraps:
On each warmed pita, place a few pieces of cooked chicken. Top with shredded lettuce, cucumber slices, tomato slices, and red onion. Drizzle generously with creamy garlic sauce. Add chopped parsley or pickles if you like.
7. Serve and Enjoy:
Wrap the pita snugly, optionally folding in foil or parchment paper to hold everything together. Serve immediately with a side of fries or fresh salad for a complete meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating. Pat it dry well to avoid excess moisture that can prevent proper browning.
How Long Can I Store Leftover Chicken Shawarma?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the chicken.
Can I Make the Creamy Garlic Sauce Ahead of Time?
Absolutely! The sauce can be made a day in advance and kept refrigerated. Just give it a good stir before serving.
What Can I Substitute for Pita Bread?
If you don’t have pita, you can use flatbreads, tortillas, or even large lettuce leaves for a low-carb wrap option.
