Chicken Shawarma with Creamy Garlic Sauce is a tasty and satisfying dish that brings a little taste of the Middle East right to your plate. The chicken is beautifully spiced with warm, aromatic herbs and grilled or roasted until it’s juicy and delicious. Then, it’s topped off with a smooth, garlicky sauce that adds a creamy touch and just the right amount of zing.
I love making this chicken shawarma because the flavors are bold but familiar, and the creamy garlic sauce really makes it feel special. It’s one of those meals that’s easy enough for a weeknight but also impressive if you have friends or family over. I usually marinate the chicken for a few hours to really let the spices soak in, and that’s when the magic happens—trust me, it’s worth the wait!
My favorite way to enjoy this shawarma is wrapped in warm pita bread with fresh veggies like cucumbers, tomatoes, and a sprinkle of parsley. Sometimes I’ll add a little squeeze of lemon for an extra pop of brightness. It’s perfect for a quick lunch or a relaxed dinner, and I always find myself looking forward to the next time I can make it again!
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken thighs for their juiciness, but chicken breasts work well if you want leaner meat. Both absorb the spices nicely when sliced thin.
Spices: The mix of cumin, coriander, paprika, turmeric, allspice, and cinnamon creates that classic shawarma flavor. If you don’t have all, paprika and cumin are must-haves. You can swap chili powder for cayenne to adjust heat.
Garlic Sauce: Greek yogurt makes the sauce creamy with a slight tang. Mayonnaise is optional but adds smoothness. If you want a dairy-free version, try coconut yogurt or a cashew-based dressing.
Pita Bread: Fresh pita or any flatbread works. Warm it slightly before assembling for softness and flavor.
How Do You Get Perfect, Tender Chicken with Great Flavor?
Marinating is key! The longer you marinate, the more the chicken soaks up spices and lemon, which makes it juicy and flavorful.
- Mix all marinade ingredients well.
- Cut chicken thin so it cooks evenly and soaks up flavors fast.
- Marinate at least 2 hours, ideally overnight in the fridge.
- Cook over medium-high heat in a grill pan or skillet for browning and slight charring, about 5-7 minutes per side.
- Don’t overcrowd the pan; cook in batches if needed for best sear and moisture.
Equipment You’ll Need
- Large bowl – I use this to mix the marinade and coat the chicken thoroughly, making sure each piece is flavorful.
- Grill pan or skillet – I prefer a grill pan for those nice char marks, but a regular skillet works just fine, too, for quick, even cooking.
- Whisk or fork – for mixing the marinade ingredients and whisking the garlic sauce until smooth.
- Measuring spoons and cups – to get the spices, lemon juice, and other ingredients just right.
- Cooking tongs – for turning and removing the chicken once it’s cooked.
- Warmable bread or pita – for serving; I like to warm it in the oven or skillet for softness.
Flavor Variations & Add-Ins
- Swap chicken for lamb or beef strips if you want a different meat profile; they roast well with similar spices.
- Add pickled vegetables or olives for a tangy, salty boost that complements the spices.
- Mix in sliced cucumbers, radishes, or shredded lettuce for a fresh crunch inside your wraps.
- Spice it up by adding a pinch of cayenne or chopped jalapeños to the marinade for extra heat.
Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs or breasts, thinly sliced
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- 1 tsp chili powder or cayenne pepper (optional for heat)
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lemon
For the Creamy Garlic Sauce:
- ½ cup Greek yogurt
- 2-3 cloves garlic, finely minced or grated
- 1 tbsp mayonnaise (optional for extra creaminess)
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped (optional)
- Salt and black pepper, to taste
Additional:
- Pita bread or flatbreads, warmed
- Fresh vegetables: sliced onions, shredded lettuce, tomato slices
- Lemon wedges for serving
- Fresh parsley or cilantro for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 2 hours (or more) to marinate the chicken, and roughly 15 minutes to cook and assemble. Overall, plan for around 2.5 hours, mostly waiting for the marinade to work its magic.
Step-by-Step Instructions:
1. Make the Marinade and Marinate the Chicken:
In a large bowl, mix olive oil, minced garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, chili powder (if using), salt, pepper, and lemon juice. Stir well to combine. Add the sliced chicken and toss until all pieces are fully coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
2. Cook the Chicken:
Heat a grill pan, skillet, or outdoor grill over medium-high heat. Cook the chicken slices for 5-7 minutes on each side, depending on thickness, until cooked through and slightly charred. Avoid overcrowding by cooking in batches if needed.
3. Prepare the Creamy Garlic Sauce:
While the chicken cooks, whisk together Greek yogurt, finely minced garlic, mayonnaise (if using), lemon juice, and parsley. Season with salt and pepper to taste. Chill until you’re ready to serve.
4. Warm the Bread and Assemble:
Warm your pita bread or flatbreads in a skillet or oven until soft and pliable. Place a good portion of cooked chicken on the bread, then add sliced onions, shredded lettuce, and tomato slices. Drizzle the creamy garlic sauce over the top.
5. Garnish and Serve:
Add fresh parsley or cilantro as garnish if you like. Serve with lemon wedges for squeezing and enjoy! You can also serve with a side of fries or a fresh salad for a complete meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before marinating. Pat it dry to remove extra moisture so the marinade sticks well.
How Long Should I Marinate the Chicken?
For the best flavor, marinate for at least 2 hours, but overnight in the fridge is ideal. This allows the spices and lemon juice to deeply penetrate the chicken.
Can I Make the Creamy Garlic Sauce Ahead of Time?
Absolutely! You can prepare the sauce a day ahead and keep it refrigerated. Just give it a good stir before serving, and add a little lemon juice or yogurt if it needs thinning.
What Can I Use Instead of Pita Bread?
If you don’t have pita, warm flour tortillas, flatbreads, or even naan bread make great alternatives for wrapping the shawarma.