Name: Chicken Shawarma with Creamy Garlic Sauce Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: Middle Eastern
Ingredients: 1 ½ lbs boneless, skinless chicken thighs; 3 tablespoons olive oil; 3 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons ground paprika; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1 teaspoon salt; ½ teaspoon black pepper; juice of 1 lemon; ½ cup mayonnaise; ¼ cup plain Greek yogurt; 3 cloves garlic, finely grated; 1 tablespoon lemon juice; 1 teaspoon olive oil; salt to taste; warm pita bread or flatbreads; sliced tomatoes; cucumber; red onion; fresh parsley

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Get ready to meet your new favorite weeknight dinner: Chicken Shawarma with Creamy Garlic Sauce is the ultimate homemade wrap experience, infusing juicy, boldly spiced chicken with a cool, tangy sauce that you’ll want to drizzle on everything. This dish captures the colorful, aromatic street food magic of the Middle East and brings it right to your kitchen, with layers of flavor in every bite—just wrap the tender chicken in warm pita alongside crisp veggies and fresh herbs, and watch dinner disappear! If you love globally inspired food that’s both exciting and fuss-free, this Chicken Shawarma with Creamy Garlic Sauce will quickly earn a permanent spot in your meal rotation.

Chicken Shawarma with Creamy Garlic Sauce Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Chicken Shawarma with Creamy Garlic Sauce are simple, but each one plays a key role in building those signature flavors and textures. Don’t be intimidated by the spice list—you probably have most of it in your pantry already, and they all come together to make a truly irresistible dish.

Boneless, skinless chicken thighs (1 ½ lbs): Always choose thighs for their juicy, tender bite and deep flavor—they don’t dry out like breasts.
Olive oil (3 tablespoons): Adds richness and helps carry all those beautiful spices onto the chicken.
Garlic, minced (3 cloves for chicken; 3 more grated for sauce): The sharp, aromatic punch of garlic is at the heart of both the marinade and the sauce.
Ground cumin (2 teaspoons): Offers earthy warmth and an unmistakable Middle Eastern aroma.
Ground paprika (2 teaspoons): Adds gorgeous color and gentle heat.
Ground coriander (1 teaspoon): Brings a bright, lemony note that lifts the whole dish.
Ground turmeric (1 teaspoon): For golden color and a subtle, peppery twist.
Ground cinnamon (1 teaspoon): A hint of sweetness and warmth balances the savory spices perfectly.
Salt (1 teaspoon for chicken, plus more to taste for sauce): Seasons every layer and brings out all the flavors.
Black pepper (½ teaspoon): Gives a little kick to the marinade.
Lemon juice (juice of 1 lemon for chicken; 1 tablespoon for sauce): Brightens and tenderizes the chicken while making the sauce extra zesty.
Mayonnaise (½ cup): Creates the creamy base for the garlic sauce.
Plain Greek yogurt (¼ cup): Adds tanginess and a lighter texture to the sauce.
Olive oil for sauce (1 teaspoon): Rounds out the creamy garlic sauce with lushness.
Warm pita bread or flatbreads: Essential for scooping up chicken and soaking up sauce—don’t skip it!
Sliced tomatoes, cucumber, red onion, fresh parsley: These fresh vegetables lift the richness and add satisfying crunch and color to every bite.

How to Make Chicken Shawarma with Creamy Garlic Sauce

Step 1: Marinate the Chicken

Start by mixing together olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and fresh lemon juice in a large bowl. Toss the chicken thighs in this incredible marinade until they’re completely coated—it should smell absolutely dreamy already! Cover the bowl and let the chicken chill in the fridge for at least an hour (or even better, overnight) so all those flavors really soak in and tenderize the meat. Patience pays off big here.

Step 2: Grill or Cook the Chicken

Fire up your grill or get a skillet sizzling over medium-high heat. Lay the marinated chicken down and cook for 5 to 6 minutes per side. You’re looking for those beautiful charred edges and juicy, fully cooked meat (165°F on a thermometer is perfect). If you prefer, you can also pop the chicken in a hot oven instead—just roast at 425°F for about 20–25 minutes. Once cooked, let the chicken rest for a few minutes to keep those juices locked in, then thinly slice it into ribbons, shawarma style.

Step 3: Make the Creamy Garlic Sauce

While your chicken is resting or cooking, grab a small bowl and whisk together mayonnaise, Greek yogurt, grated garlic, lemon juice, olive oil, and a pinch of salt. You want it smooth, creamy, and utterly irresistible—the kind of sauce that takes your Chicken Shawarma with Creamy Garlic Sauce from good to genuinely unforgettable. Let it sit for a few minutes so the flavors meld and intensify.

Step 4: Assemble Your Shawarma Wraps

Now comes the fun part! Lay out a warm pita or flatbread, smear a generous spoonful of creamy garlic sauce down the center, and pile on a handful of sliced chicken. Top with tomatoes, cucumber, red onion, and a sprinkle of parsley. Roll it up or fold it taco-style, and prepare to fall in love with every bite of your Chicken Shawarma with Creamy Garlic Sauce creation.

How to Serve Chicken Shawarma with Creamy Garlic Sauce

Garnishes

Shower your wraps with a flourish of fresh parsley for bursty color and herbal brightness. If you love extra tang, a squeeze of lemon over the top or a few pickled onions are perfect, too. A quick drizzle of your extra creamy garlic sauce never goes amiss—trust me, everyone will want more.

Side Dishes

Chicken Shawarma with Creamy Garlic Sauce shines when served alongside simple sides. Try it with tangy tabbouleh, roasted potatoes, or a crisp Middle Eastern salad. Even just a bowl of warm, fluffy rice works beautifully and soaks up every last drop of flavor.

Creative Ways to Present

If you’re feeding a group, build a shawarma platter: pile the chicken in the center, then surround it with pitas, bowls of creamy garlic sauce, veggie toppings, and lemon wedges so guests can assemble their own. For a fun twist, turn it into a shawarma rice bowl or even a salad topped with sliced chicken and plenty of sauce!

Make Ahead and Storage

Storing Leftovers

If you have leftover Chicken Shawarma with Creamy Garlic Sauce components, store the chicken and sauce in separate airtight containers in the fridge. The chicken will keep well for up to 3 days, and the sauce for about 5 days. Store any prepped veggies separately to keep them crisp and fresh.

Freezing

The marinated or cooked chicken can be frozen in an airtight container or freezer bag for up to 2 months. Thaw it overnight in the fridge before reheating. Unfortunately, the creamy garlic sauce doesn’t freeze well, so make that fresh when you’re ready to enjoy your Chicken Shawarma with Creamy Garlic Sauce again.

Reheating

To reheat your chicken, warm it in a skillet over medium heat with a splash of water or a little oil to keep it moist. Microwave is fast, but the skillet helps revive that just-cooked texture and flavor. Always add the fresh garnishes and creamy garlic sauce just before serving to recapture that newly-made magic!

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works fine, but keep in mind it can dry out more easily than thighs. If you do use breast, be careful not to overcook it—maybe shave a few minutes off the grill time and marinate overnight for extra tenderness.

Is there a dairy-free alternative for the creamy garlic sauce?

Yes, you can easily make a dairy-free version by substituting the Greek yogurt with more mayo or using a plant-based yogurt. The result will still be tangy and delicious, and the essence of your Chicken Shawarma with Creamy Garlic Sauce will shine through.

Can I bake the chicken if I don’t have a grill?

Definitely! Baking at 425°F for about 20–25 minutes yields wonderfully juicy and flavorful shawarma chicken. A baking rack over a sheet pan is ideal, so the sides get a little crisp and caramelized—no grill required for great results.

How spicy is this Chicken Shawarma with Creamy Garlic Sauce?

This particular version is warmly spiced but not hot—the paprika and pepper offer a subtle kick rather than real heat. If you crave more fire, add a pinch of cayenne or some chopped chili to the marinade for extra spice.

What else can I do with leftover shawarma chicken?

Leftover Chicken Shawarma with Creamy Garlic Sauce is so versatile! Chop it up for salads, stuff it into wraps, scatter it over rice bowls, or even toss on top of a baked flatbread with veggies and a drizzle of that sauce for a weeknight pizza. It never goes to waste!

Final Thoughts

There’s something magical about sharing Chicken Shawarma with Creamy Garlic Sauce—every bite is an adventure of vibrant spices, juicy chicken, and luscious sauce. Whether it’s your first try or your hundredth, making shawarma at home feels both special and comforting. Whenever you’re craving big flavor with minimal effort, give this recipe a go and see how quickly it turns dinner into an event!

Chicken Shawarma with Creamy Garlic Sauce Recipe

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4.9 from 30 reviews

Author: admin
Total Time: 1 hour 27 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the flavors of the Middle East with this delicious Chicken Shawarma recipe served with a creamy garlic sauce. Perfect for a quick and flavorful meal!

Ingredients

Scale

For the chicken:

1 ½ lbs boneless, skinless chicken thighs
3 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon black pepper
juice of 1 lemon

For the creamy garlic sauce:

½ cup mayonnaise
¼ cup plain Greek yogurt
3 cloves garlic, finely grated
1 tablespoon lemon juice
1 teaspoon olive oil
salt to taste

For serving:

warm pita bread or flatbreads
sliced tomatoes
cucumber
red onion
fresh parsley

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Instructions

Marinate the chicken: In a large bowl, whisk together olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice. Add chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
Cook the chicken: Preheat grill or skillet over medium-high heat. Cook chicken for 5–6 minutes per side, until nicely charred and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.
Prepare the sauce: In a small bowl, whisk together mayonnaise, Greek yogurt, grated garlic, lemon juice, olive oil, and salt until smooth.
Assemble the shawarma: Spread creamy garlic sauce on warm pita, add sliced chicken, tomatoes, cucumber, onion, and parsley. Roll or fold and serve warm.